Little Bites Mini Muffins Recipe for Perfect Snacks

Originally posted on March 8, 2016 @ 3:14 pm

Mini muffins are one of those delightful little treats that bring joy with every bite. Whether you’re packing snacks for the kids, preparing for a brunch, or simply craving a sweet and savory nibble, these Little Bites Mini Muffins are perfect.

Their petite size makes them incredibly versatile — easy to serve, share, and enjoy without the guilt of overindulging. Plus, they bake quickly and can be customized with your favorite flavors, making them a staple recipe to keep handy in your baking repertoire.

Today, I’ll walk you through a simple yet delicious recipe for mini muffins that are moist, fluffy, and packed with flavor. Whether you prefer them sweet or savory, these little bites will surely impress.

If you love quick, easy, and crowd-pleasing recipes, this one is a must-try. And while you’re here, don’t miss out on other inspiring recipes like Clean Eating Breakfast Vegetarian Recipes for Every Morning or Better Homes and Gardens Vegan Recipes for Every Meal to keep your cooking exciting!

Why You’ll Love This Recipe

These mini muffins are a game-changer for several reasons. First, their small size makes them perfect for portion control, allowing you to enjoy a sweet treat without overdoing it.

They bake quickly, which means you can whip up a batch in no time for unexpected guests or last-minute snack cravings.

Additionally, the recipe is flexible and forgiving. You can easily add in your favorite mix-ins like blueberries, chocolate chips, or nuts, or switch to savory ingredients like cheese and herbs.

Plus, they freeze beautifully, so you can make a big batch and enjoy them over time.

Lastly, their texture is just right: light, moist, and tender. You won’t find these dense or dry — just perfectly satisfying little bites that everyone will love.

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 large egg
• ¾ cup buttermilk (or milk with 1 tsp lemon juice)
• ⅓ cup vegetable oil or melted butter
• 1 tsp vanilla extract
• Optional mix-ins: ½ cup blueberries, chocolate chips, or chopped nuts

Equipment

• Mini muffin pan (24-cup capacity preferred)
• Muffin liners or non-stick spray
• Mixing bowls (one large, one medium)
• Whisk
• Measuring cups and spoons
• Spatula or wooden spoon
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C). Prepare your mini muffin pan by lining it with mini paper liners or spraying it lightly with non-stick spray.
2. Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
3. Combine wet ingredients: In a separate bowl, beat the egg lightly. Add the buttermilk, oil, and vanilla extract, stirring to combine.
4. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula or wooden spoon until just combined. Do not overmix, or your muffins may become tough.
5. Add mix-ins: If using, carefully fold in your choice of blueberries, chocolate chips, or nuts until evenly distributed.
6. Fill the muffin pan: Using a teaspoon or small cookie scoop, fill each mini muffin cup about ¾ full with batter.
7. Bake: Place the pan in the preheated oven and bake for 12-15 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
8. Cool: Remove the pan from the oven and allow the muffins to cool for 5 minutes before transferring them to a cooling rack to cool completely.

Tips & Variations

For the fluffiest texture, be sure not to overmix the batter — lumps are okay!

Here are some delicious ways to make these mini muffins your own:

• Sweet variations: Add lemon zest and blueberries for a fresh twist, or mix in mini chocolate chips and a sprinkle of cinnamon for a cozy flavor.
• Savory options: Skip the sugar and add shredded cheddar, chopped chives, and a pinch of black pepper for tasty snack bites.
• Gluten-free: Substitute the all-purpose flour with a gluten-free baking blend for allergy-friendly muffins.
• Vegan adaptation: Replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) and use plant-based milk and oil.

Nutrition Facts

Serving Suggestions

Mini muffins are best enjoyed fresh and warm, but they also pair wonderfully with a variety of accompaniments:

• Serve alongside a cup of coffee or tea for an afternoon pick-me-up.
• Pair with fresh fruit or yogurt for a wholesome breakfast.
• Include them in a brunch spread with savory dishes like quiches or salads.
• Pack a few in lunchboxes for a sweet snack on the go.
• Try them dipped in a bit of melted butter or your favorite nut butter for extra indulgence.

Conclusion

These Little Bites Mini Muffins offer a perfect balance of ease, flavor, and versatility. Their small size makes them ideal for any occasion, from quick breakfasts to delightful party snacks.

The recipe’s simplicity means you can whip them up even on busy days, while the variety of mix-in options allows you to get creative and cater to your family’s tastes.

Whether you prefer sweet or savory, classic or adventurous, these mini muffins will quickly become a favorite in your baking arsenal. Plus, they freeze well, so you can always have a batch ready to warm up.

If you enjoyed this recipe, you might also love exploring other fantastic dishes like Vegan Potato Corn Chowder Recipe for Cozy Comfort Food or the refreshing Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas.

Happy baking!

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