It won’t come as a surprise to see that most of these mini muffin recipes are pretty similar to standard muffins.
That’s because mini muffins are essentially just smaller, making them great for snacks.
I like mini muffins so much because you’ll get a better muffin-top-to-muffin ratio.
We all love that dense, thick, cookie-like layer over the muffin, right?
As much as I love the soft and tender sponge inside, I much prefer the tops.
And you’ll find that these minis are overall denser (but still fluffy) and more flavorful all over while still being perfectly moist inside.
I had to start with a classic, and what’s more nostalgic than a soft chocolate chip muffin?
You’ll use melted butter in this recipe to ensure the flavor is as rich as possible. However, you could swap that out for oil if you prefer.
I find that mini muffins are hard to get wrong in terms of them going dry.
They don’t bake for very long, and if they’re loaded with chocolate chips, they’ll be moist every time.
Here’s a recipe you just have to make for breakfast. They’re light, sweet, and coated in crunchy cinnamon sugar for an extra little kick.
The best part is they can be on your table in just 30 minutes, so you could even make a batch during the week and still serve them fresh before everyone races out of the house.
When served warm, these taste just like mini cinnamon donuts, so go ahead and make extra. I think you’ll need them!
Cornbread is a terrific side with everything from BBQ to chili. It’s great when it’s slightly sweet, loaded with cheese, or full of spicy jalapeños.
If you’re serving a crowd, these mini muffins will make your life so much easier.
They’re perfectly portioned, and you don’t have to worry about cutting anything or even plating.
Like dinner rolls, you can toss these into a large bowl and let your guests go nuts. Just be sure to serve some honey butter on the side.
After chocolate chip, I think blueberry muffins are one of the most popular.
I can’t think of a single morning event where they’re not present, and even kids love them.
The color contrast of the burst berries works so well against the pale muffin, and I love the pops of flavor they give you.
Feel free to use fresh or frozen blueberries. Though, if you use frozen, try not to over-mix the batter, as the color will seep and turn the muffins slightly grey.
Carrot cake is my favorite way to trick kids into eating their veggies. All they see is a fun color, and all they taste is sweet cake. It’s a win-win!
Of course, I don’t call them carrot and zucchini muffins. No sense in giving away the secret, right?
Still, these are bursting with veggies, along with light spices and chewy raisins. And let’s not forget the whole wheat flour, too.
These might be the healthiest on the list, but they don’t taste it, that’s for sure.
Like the cornbread recipe above, these would be perfect for serving alongside your next holiday meal.
They’re full of bright colors, and the flavors will compliment your turkey dinner just right.
And again, they’re perfectly portioned and super easy to serve.
In addition, they’re terrific for snacks or as a light breakfast.
I like the texture of the fresh cranberries, but you could easily substitute dried if you want to.
If they’re a little too tart, try adding a few white chocolate chips to the mix.
I always try to snag an end piece when we have meatloaf. I love the firmer crust, and I think it has more flavor than the middle.
That’s why I love these mini meatloaf muffins. They have more of that amazing crust overall while still being lovely and tender in the middle.
Not only that, but these are so much easier to make, and you can even make extra to freeze, ready for a last-minute dinner whenever you’re in a rush.
Banana muffins are a wonderful treat for grown-ups and kids alike.
Since they’re loaded with fruit, you know they’re a relatively healthy snack (you can overlook the chocolate this once 🙂
This recipe uses brown sugar, which will ensure a moist crumb and caramel flavor in the finished muffins.
As always, try to use super ripe bananas for the best flavor. They should be brown, spotty, and almost black.
If you want these healthier, try leaving out the chocolate and tossing in some chopped nuts instead.
Needing just five ingredients, you won’t believe how easy these pecan pie muffins are to make.
Start by mixing the brown sugar with flour and pecans in a large bowl. Then, stir in the melted butter and eggs.
Be gentle, mixing until it’s just combined. Don’t be too aggressive, or you’ll end up with tough muffins.
Entenmann’s Little Bites are great little snacks for your kids. But why spend money on all that packaging when you can make them yourself at home?
The Funfetti muffins are a fun option and need just five ingredients, including the sprinkles!
Believe it or not, it all starts with buttermilk pancake mix.
It already has everything you need, such as flour, sugar, and rising agents, and it’s a fantastic timesaver.
Mix that with water, egg, and melted butter or oil before folding through the sprinkles.
Do this just before you portion it out; otherwise, the colors will start to bleed.
You’re probably used to seeing poppy seeds in lemon muffins, and in truth, chia seeds aren’t too different in terms of nutritional value.
Chia seeds contain more carbohydrates and are higher in dietary fiber, whereas poppy seeds have double the calcium and folic acid.
Mostly, they’re pretty interchangeable, with poppy seeds having a slightly more nutty taste.
Whichever you choose, they’ll work well against the light lemon flavor.
Like the cinnamon sugar muffins above, these are light and wonderfully crunchy on the outside, thanks to the cinnamon-sugar coating.
But instead of only being lightly spiced, these are flavored with applesauce for a tart yet wonderfully sweet taste.
Applesauce is also a great way to guarantee the crumb will stay moist.
But if you want something with added texture, try adding a diced apple or chopped, toasted walnuts.
Not only do these look stunning with that incredible jelly swirl, but they’re also gluten-free and full of healthy ingredients.
You’ll use mashed bananas for sweetness and quinoa flour for a boost of protein.
The recipe also calls for almond milk and oat flour, which will keep this much healthier.
I found that these needed extra jelly in the end, so I piped a little extra into the cooled muffins.
Of course, you could substitute almond butter if someone has a peanut allergy.
These muffins might be small, but they do not lack in flavor one bit.
Between the banana, applesauce, coconut sugar, and extras, you’ll reach for more than just seconds.
Did I mention they’re crazy-easy to make? Just toss everything in a blender and pulse until the batter is smooth.
Finish by mixing in any extras, like diced apple, raisins, or blueberries, and then bake for 13-15 minutes.
Have you ever tried pancake muffins? I hadn’t either before seeing this recipe. But now, they’re one of my favorite breakfast options.
If you know anything about kids, you know that they will eat anything with their hands. So at least with these, they won’t make as big of a mess!
These are super easy to modify, too. Just change your toppings depending on who you’re serving.
I always make double and freeze the leftovers. They reheat really well in the microwave, even from frozen.
I tried these, following the recipe to the tea, and they came out beautifully citrusy and light.
Still, I couldn’t help but think they were missing something.
The orange flavor was lovely and subtle, but I found it was more pronounced when I tossed in some dark chocolate.
For the coconut, I actually made another batch and used lime juice and zest instead. That extra zing was just what was lacking.
Like with the meatloaf, I always try to scoop out the crispy edges of mac and cheese.
I adore the crust with the crispy cheese and find it way more flavorful.
These mac and cheese muffin cups give you that in spades, encasing soft and tender pasta inside deep, golden cheesy goodness.
These are fantastic for parties, and you can add in fun extras too.
For example, if you’re feeding kids, maybe some bacon would be nice. For the grown-ups, how about some chopped jalapeños?
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