True confessions time for this mom: I hate mini muffins tins. I love a good mini muffin recipe. however. Oh, how I loathe those little buggers, with their shiny little places to scrub out – all 24 of them in one pan!- how they love to stick no matter how you grease them and how you never can get that batter in evenly with a blasted spoon. Ever.
However, school time is arriving on our doorsteps sooner than this mom would like and it’s time to start gearing up for the season of school baking that is soon upon us. I am so depressed, where did the summer go?
And as much as I hate mini muffin tins, I adore mini muffins. They are bite size for my son and full sized for my daughter, leaving no waste with either child and the sheer cuteness factor is always a hit.
So I wanted to solve the problem of the mess I usually make.
First, forgive yourself for ruining the environment and use paper liners. Once you have atoned, and deeply, realize you’ll probably go to Hades for it, move past your guilt and onto making some batter!
This recipe is a favorite of ours:
Here’s where I also destroy the environment, melt the polar ice caps and increase my carbon footprint by using another disposable item, a plastic icing bag, but I will admit I do have reusable icing bags. I simply couldn’t find them in the middle of the sorting and packing mess that my house now is. These I found. These I used. These I love.
Using the icing bag, fill up the muffin tins evenly and let me tell you, WHAT a difference this icing bag makes! No tapping a spoon, no using your finger to try and push muffin batter into the little tins, just pure easy peasy goodness. This is what makes this mini muffin recipe so great, it’s so easy!
Give the pan a few taps on the counter, to settle the batter just that little bit more then pop into the oven and bake until they look like these beauties below.
Notice how clean that muffin pan is? I put it right back into the cupboard, I didn’t even have to clean it! This is a very, very good thing, in my muffin-tin-scrubbing-hating world.
The muffins didn’t overflow. They had none of that extra batter that using a spoon always gets on the sides of the cups. You know what I am talking about, that one “drip” that always seems to be cemented into the liner, thus ruining the whole muffin when it bakes the liner into the muffin.
Or am I the only one that batter drip happens to?
Ah. Looky there. Because these muffins have oil in them, the liners peel so beautifully from them. Liners are harder to use when you cut out the oil and use applesauce, the crumbs stick right to the liner most times.
Voila, c’est fini! C’est magnifique!
Is anyone else feeling the back to school blues? Mourning the summer being over, the loss of your children’s company all day, the sadness over not being able to sit at a splashpark in the sun, reading while your kids have fun galore?
I have mixed feelings this summer, on one hand there is nothing I adore more than spending two months with my kids, even though they may drive me crazy at times. However, with school in I will have 6 glorious hours a day to clean, sort and pack this house up. Six. Hours. Child free. This is monumental beyond words for productivity.
And of course, my littlest nestling is leaving me for the entire day now too, she’s off to Grade one, leaving her mama behind in the dust. I know we are going to have one tired little girl for the next month, it takes a lot of adjusting for kids to get used to a full day of school.
I hope everyone had a fantastic summer, enjoyed time with their families and are all prepared to send our littles back to school!
The Kitchen Magpie
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Mini Muffins Recipe
My tips and tricks for making the best mini muffins - with my delicious banana chocolate chip mini muffin recipe!
- Prep Time
- 10 minutes
- Cook Time
- 10 minutes
- Total Time
- 20 minutes
- Karlynn Johnston
- 1 3/4 cups all-purpose flour
- 3/4 cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 cup vegetable oil
- 1 egg
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas
- 3/4 cup mini chocolate chips
- Whisk together your dry ingredients.
- Mix the egg,vanilla, oil, sour cream and bananas together.
- Combine the wet and dry until they are almost mixed thoroughly, then add in the chocolate chips. Don't over mix the batter.
Place into your lined or greased unlined muffin tins, filling about 3/4 of the way full, and bake at 375 degrees until beautifully browned, about 10 minutes for mini's and 20 for large.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.