Mini muffins are my favorite bite-sized snack, and over the years I have perfected a few different ways to make them! The great thing about mini muffins is that you can use any muffin recipe that I have here on the website, and simply make them in mini-muffin tins.
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As much as I hate cleaning mini muffin tins, I adore mini muffins. This recipe has been on my website SO LONG that it needed a revamp, and the quote below shows why :
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.
My children have both graduated now, and yet they still ask me to make mini-muffins.
Use an Icing Bag and Muffin Liners
If you prefer to use muffin liners, then using an icing bag works well. You can buy mini muffin tin liners! This is an excellent way to bake multiple batches, and then freeze for school lunches, it’s worth the extra fuss with filling the icing bag because it speeds up the process so much.
- Place the mini muffin liners into the tins.
- Fill up the icing bag with the batter, and snip off the end.
- Pipe the batter into each muffin tin well, about 3/4 of the way full.
- 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 the tops spring back when touched.
Greasing the Pan with Baking Spray
The second option is greasing the pan with baking spray, and only baking spray. The one thing I have definitely learned is that butter or oil done by hand doesn’t coat evenly like a good baking spray does.
Spray the muffin tin wells evenly with the spray, letting some cover the top edges as well.
You can use the icing bag method, or take a tablespoon-sized cookie scoop and make perfect little dome-topped muffins.
Muffin Recipes to Try
The photos in this post are the sour cream banana chocolate chip muffins (see the recipe in the post below) that I used to send with my kids all the time when they were little, and a bran muffins recipe.
Oatmeal Raisin Muffins – great for school lunches
Pistachio Muffins – these are a sweet treat muffin, perfect for bite-sized snacking
Cornbread Muffins – these are excellent with soups and chili
Cranberry Orange Muffins – these are soooo good in the wintertime!
The Kitchen Magpie
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Mini Muffins 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 teaspoon salt
- 1/2 cup vegetable oil
- 1 large egg
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas
- 3/4 cup mini chocolate chips
- In a large bowl, whisk together your dry ingredients.
- Mix the egg, vanilla, oil, sour cream and bananas together in a large glass measuring cup.
- Pout the wet ingredients into the dry, then mix together until they are almost completely combined, 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, around 8-10 minutes.
- You don’t have to add in the chocolate chips but if you do use mini and not large!
- If you use fruit in mini muffins, make sure it’s small (eg small blueberries or chopped strawberries)
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.