Mini muffins aren’t just snacks — they’re bite-sized comfort. Whether it’s the warm smell of fresh-baked chocolate chip muffins or a soft blueberry center bursting with flavor, there’s something nostalgic about these little treats.
If you grew up with store-bought packs, you’ll love how simple and satisfying it is to make your own at home. This recipe isn’t just easy. It delivers soft, fluffy, bakery-style mini muffins every time. And the best part? You control the ingredients, the mix-ins, and the freshness.
Let’s bring those snack-time memories back — one fluffy mini muffin at a time.
Table of Contents
Why You’ll Fall in Love with This Recipe
- Quick & Easy: From mixing to baking, these mini muffins are ready in just over 20 minutes.
- Simple Ingredients: Everything you need is probably already in your kitchen — no fancy items required.
- Kid-Approved: Perfect for lunchboxes, after-school snacks, or toddler breakfasts.
- Freezer-Friendly: Make a batch now and save some for later — they thaw beautifully.
- Customizable: Use chocolate chips, blueberries, or both depending on your mood.
- Soft & Fluffy Texture: These muffins rise beautifully with a tender crumb that’s hard to resist.
Unlike store-bought versions, these homemade mini muffins have no preservatives and no mystery ingredients. The combination of sour cream and real vanilla makes each bite rich, moist, and full of flavor — the kind you remember from childhood, only better.
Mini Muffins Recipe You’ll Crave: Simple and Soft
- Total Time: 22 minutes
- Yield: 30 mini muffins 1x
Description
Mini muffins are the perfect after school snack or sweet breakfast treat! This easy recipe makes 30 soft, fluffy, chocolate chip-studded mini muffins in just over 20 minutes.
Ingredients
- 1 3/4 cups (220 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon table salt
- 1 cup (240 g) sour cream
- 1/2 cup (113 g) unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (170 g) mini chocolate chips
- Coarse sugar for sprinkling (optional)
Instructions
- Preheat oven to 375°F (190°C) and line 15 wells of a 24-count mini muffin tin with paper liners, alternating wells.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together sour cream, melted butter, egg, and vanilla until combined.
- Add the wet ingredients to the dry ingredients and stir with a spatula. Batter will be stiff.
- When the batter is about 50% mixed, add chocolate chips and finish mixing just until combined.
- Scoop batter by 1 1/2 tablespoon-sized portions into prepared muffin wells.
- Sprinkle tops with coarse sugar if using.
- Bake on center rack for 12–13 minutes until golden and a toothpick comes out clean or with a few moist crumbs.
- Cool muffins in the pan for 5 minutes before removing.
- Repeat baking with remaining batter once pan has cooled.
Notes
Batter can rest covered between batches to help the muffin tops rise higher. Alternating wells allows for even baking and taller tops. Store at room temperature for up to 3 days or freeze for later.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast, Bread, Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 121
- Sugar: 9g
- Sodium: 78mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0.1g
- Carbohydrates: 15g
- Fiber: 0.4g
- Protein: 1g
- Cholesterol: 19mg
Ingredients Needed
Here’s what you’ll need to make the best homemade mini muffins. These pantry-friendly ingredients come together for a soft, rich bite in every muffin.
For the Batter:
- 1 3/4 cups (220 g) all-purpose flour – your muffin base, giving structure and softness.
- 3/4 cup (150 g) granulated sugar – adds just the right sweetness.
- 2 teaspoons baking powder – helps the muffins rise nice and tall.
- 1/4 teaspoon baking soda – works with the sour cream for extra lift.
- 1/2 teaspoon table salt – balances the flavors.
Wet Ingredients:
- 1 cup (240 g) sour cream – the secret to moist, tender muffins with a rich taste.
- 1/2 cup (113 g) unsalted butter, melted – adds flavor and keeps the texture soft.
- 1 large egg – binds everything together.
- 1 teaspoon vanilla extract – rounds out the flavor with a warm, sweet note.
Mix-Ins & Toppings:
- 1 cup (170 g) mini chocolate chips – classic, bite-sized bits of sweetness.
- Coarse sugar (optional) – a light sprinkle on top adds crunch and sparkle.
Tip: You can swap sour cream for full-fat plain Greek yogurt if needed.
How to Make Mini Muffins: A Step-by-Step Guide
1. Preheat & Prep
Set your oven to 375°F (190°C). Line 15 wells of a 24-cup mini muffin tin with paper liners, leaving every other space empty for better heat circulation and taller muffin tops. Set aside.
2. Mix the Dry Ingredients
In a large bowl, whisk together:
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
This gives you an even base and prevents clumps.
3. Combine the Wet Ingredients
In a medium bowl or large measuring cup, whisk:
- 1 cup sour cream
- 1/2 cup melted unsalted butter
- 1 large egg
- 1 teaspoon vanilla extract
It’s normal if the butter doesn’t fully blend—just whisk until mostly smooth.
4. Bring It Together
Pour the wet mix into the dry mix. Use a spatula to gently stir. The batter will be thick—this is what gives you that soft, tender bite. When it’s halfway mixed, add:
- 1 cup mini chocolate chips
Stir just until everything is blended. Don’t overmix.
5. Fill the Muffin Tin
Use a 1 1/2 tablespoon cookie scoop to fill each lined muffin well. Sprinkle the tops lightly with coarse sugar if using.
6. Bake
Bake for 12–13 minutes on the center oven rack. Muffins are done when the tops are lightly golden and a toothpick comes out with a few moist crumbs.
7. Cool & Repeat
Let the muffins cool in the pan for 5 minutes, then gently lift them onto a wire rack. If needed, bake a second batch once the tin cools.
Quick Tip: Letting the batter rest while the first batch bakes can actually give you even taller muffins.
Serving and Storage Tips
How to Serve Mini Muffins:
- Enjoy warm for breakfast with a side of fruit or yogurt.
- Pack in school or work lunches as a sweet surprise.
- Offer them as a quick afternoon bite with coffee or tea.
- Set out a platter during gatherings — they’re small but always the first to go.
Storing Your Muffins:
- Counter: Keep in a sealed container for up to 3 days at room temperature.
- Refrigerator: Store for up to 5 days, but let them warm up a bit before eating for the best taste.
- Freezer: Wrap each muffin tightly in plastic or foil, place in a freezer bag, and freeze for up to 2 months.
Best Ways to Reheat:
Oven: Rewarm at 300°F (150°C) for 5 minutes to refresh the texture.
Microwave: Heat one muffin for 10–15 seconds.
Helpful Notes
Use ingredients at room temp: Cold sour cream or eggs can cause uneven mixing. Let them sit out a bit before starting.
Stick with thick batter: It might seem dense, but that’s exactly what gives these mini muffins their soft, rich bite.
Leave space in the pan: Filling every other muffin cup allows heat to circulate better, helping the muffins bake taller and more evenly.
Handle the batter gently: Stir just until the dry spots disappear. Overmixing makes muffins dry — no one wants that.
Customize your mix-ins: No chocolate chips? Try blueberries, chopped fruit, or even cinnamon sugar swirls.
Cover between batches: If you’re baking in rounds, keep unused batter covered. A short rest helps the second batch puff up nicely.
Keep an eye on the oven: Start testing for doneness around the 12-minute mark. Every oven is a bit different.
Frequently Asked Questions
How long to bake mini muffins?
Mini muffins usually bake in 12 to 13 minutes at 375°F (190°C). Look for lightly golden tops and check with a toothpick — it should come out clean or with a few moist crumbs.
How long to cook mini muffins?
The cooking time for mini muffins is the same as baking — around 12 to 13 minutes. Just keep an eye on them after the 11-minute mark.
How long to bake mini muffins at 350?
If baking at 350°F (175°C), add 1–2 minutes to the bake time. Expect them to be ready in 13 to 15 minutes, depending on your oven.
How long cook mini muffins?
They typically cook in 12 to 13 minutes at 375°F, but always check early to avoid overbaking.
How long to cook brownies in a mini muffin pan?
Brownies in a mini muffin pan usually need 10 to 12 minutes at 350°F (175°C). They should look set around the edges and slightly soft in the center.
More Snack and Breakfast Ideas You’ll Love
If mini muffins are your thing, you’ll want to try these simple, satisfying recipes too. They’re quick, kid-friendly, and perfect for busy mornings or snack breaks.
Small Treats with Big Flavor:
- Bite-Sized Chocolate Chip Cookies: Just the right mix of chewy and crispy — perfect for lunchboxes or quick cravings.
- Mini Cheesecakes: Smooth, creamy, and easy to top with fruit or chocolate.
- Soft Cinnamon Muffins: Light, sweet, and warm from the first bite.
Muffin Recipes Worth Repeating:
- Chocolate Banana Muffins: Moist and rich with real banana — a great way to use overripe fruit.
- Corn Muffins: Slightly sweet, soft, and perfect with soup or on their own.
- Sourdough Banana Muffins: Great for using sourdough discard, with a soft crumb and mild tang.
Easy Snacks for Kids:
- Explore more quick recipes in the snacks section for endless options.
- Pair any muffin with fruit or cheese for a balanced snack.
- Freeze extras in small batches for grab-and-go mornings.
Conclusion: Enjoy Your Perfect Mini Muffins!
These mini muffins check every box — quick to make, soft and fluffy, and packed with flavor in every bite. Whether you love them loaded with chocolate chips or bursting with blueberries, this recipe makes it easy to bring a bakery-style treat right to your kitchen.
They’re freezer-friendly, lunchbox-ready, and a crowd favorite across all ages. Plus, they taste just as good the next day — if they last that long!
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