Many of us who enjoy cooking or baking have a few of those back pocket recipes we reach for time and time again. Maybe it’s a nostalgic taste from our past, a family favorite, or one of those simple recipes that is guaranteed to be a home run every time. Back when I was a newlywed, I was loaded to the brim with enthusiasm for trying new recipes; I wanted to create and feed, exploring what I was able to accomplish in the kitchen. But over time, as our family grew from 2 to 5, I quickly realized my best efforts wouldn’t always get the red carpet welcome I desired- cooking for a crew was not the Betty Crocker dream I thought it would be.
Seasons of creativity come and go. Some weeks, I feel energized by keeping my hands busy with new flavors and tinkering around with fresh recipes. On others, I’m one puckered face, one questionable glance, one, “Do I HAVE to eat this, Mom?” away from setting fire to my oven and calling Dominos. Feeding an unenthusiastic audience isn’t always easy, and if you, like me, have found yourself responsible for feeding even just a single picky eater, here’s a word of solidarity: NO, YOU’RE NOT CRAZY- THIS IS, IN FACT, HARD.
-“All this hard stuff isn’t for nothing.”
Despite all the judgy glances from a table full of toddlers who would prefer to eat Lunchables most nights, I find myself in the kitchen time and time again. Deep down, I know that being tasked with the job of nourishing little people is a privilege, and whether they’re getting a terrific homemade meal or carry-out pizza (again), those few short minutes around the table are an opportunity for impact, love, and connection. I come back to the kitchen, because I remember all the times my heart was fed simply by sharing a few minutes of conversation and a meal with someone; I know all this hard stuff isn’t for nothing.
The recipe I’m sharing today is crazy simple, but it’s a favorite. These are my best mini muffins, and because my kids go wild for them, we make them pretty regularly. Having a fun, go-to recipe like this is good for morale, particularly on those harder weeks when squash (and subsequently, bad attitudes) is on the menu. With just one bowl, less than 10 ingredients, and about 15 minutes of time you can my my best mini muffins your own!
How to Make Mini Muffins
To make my best mini muffins, we start with the liquid ingredients. One egg, oil, sour cream, and vanilla extract come together with just a whisk and a little elbow grease. Stir in the sugar until well integrated and then add in the dry ingredients. Here, flour provides structure while the leavening and cornstarch add the soft pillowy fluff that makes muffins so good. Mix in your favorite toppings (think chocolate chips! sprinkles! lemon zest and poppyseeds!) and then dollop the batter into a prepared pan. (Sidenote: if you’re not already using a small cookie scoop like this one for your mini muffins, consider this a call to action. )
This recipe for (what is most definitely) the very best mini muffins is always a hit, even with my picky eaters, and if you don’t already have a favorite of your own, I hope you’ll give it a try. With today being Valentine’s Day, I think this is the perfect opportunity to bake for someone you love! Happy Monday and Happy Baking, y’all!
If you think these are the best mini muffins, you should check out:Print
My Best Mini Muffins
These mini muffins are moist and fluffy and can easily be adapted to include your favorite mix-ins!
- Prep Time: 5
- Cook Time: 15
- Total Time: 20 minutes
- Yield: 24
- Category: Breakfast
- 1 large egg
- 1/4 cup vegetable oil (or substitute 1/2 of the oil for melted butter for DIVINE chocolate chip muffins)
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup sugar (or use 1/4 cup brown sugar and 1/4 cup granulated sugar- you decide!)
- 3/4 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Mix-ins of choice (see instructions)
- Preheat the oven to 375 degrees and lightly grease a mini muffin pan with cooking spray. Set aside.
- In a large bowl, stir together the egg, oil, sour cream, vanilla, and sugar until smooth. Add the flour, cornstarch, baking powder, baking soda, and salt, stirring just until combined. Add in any mix-ins (see note below). Use a small cookie scoop to portion out dollops of batter, filling each compartment of the tin 3/4 of the way full. Bake in the preheated oven for 10 minutes or until a toothpick inserted comes out clean. Enjoy!
- For funfetti muffins: Add 3 tablespoons of rainbow sprinkles. Option to switch the vanilla extract out for clear vanilla extract instead! For chocolate chip mini muffins: Add 1/3 cup mini chocolate chips to the batter. Option to substitute melted butter for the oil or sub out the 1/2 cup sugar for 1/4 cup sugar and 1/4 cup brown sugar. For lemon poppyseed muffins: Add 1 teaspoon of lemon zest, 1 tablespoon lemon juice, and 2 teaspoons poppyseeds.
- Note: You can use any neutral oil in place of the vegetable oil!