Little Bites Muffins

Jason Clarke

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These adorable mini muffins are quick, easy, and perfect for the whole family, bringing comfort and joy in every bite.

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Prep Time 10

Cook Time 12

Total Time 22

Servings: 12 mini muffins

Course: Breakfast, Snack

Cuisine: American

Calories: 90

Ingredients Method Nutrition Notes

Ingredients

For the Muffin Base

1 cup all-purpose flour The backbone of any good muffin—it holds it all together!
½ cup sugar Just the right amount of sweetness to keep things cheerful.
½ teaspoon baking soda Helps your muffins rise beautifully.
¼ teaspoon salt A pinch to balance out the sweetness!

For the Wet Mix

½ cup milk Dairy makes everything creamier and richer.
¼ cup vegetable oil Keeps the muffins moist—don’t skip this!
1 large egg Acts as a binding agent for fluffiness.
1 teaspoon vanilla extract Life is too short for anything less than the good stuff.

Method

Preparation

Preheat your oven to 350°F (175°C) and grease your mini muffin pan.
In a bowl, toss together flour, sugar, baking soda, and salt. Stir to combine.
In another bowl, whisk together milk, vegetable oil, egg, and vanilla extract until smooth.
Pour the wet mix into the dry ingredients and stir gently until just combined. It's okay if it's a bit lumpy.
Fill each muffin cup about two-thirds full with batter.

Baking

Bake in the preheated oven for 10-12 minutes. Muffins are done when a toothpick comes out clean.
Let cool in the pan for a few minutes before transferring to a wire rack.

Nutrition

Serving: 1gCalories: 90kcalCarbohydrates: 12gProtein: 1gFat: 4gSaturated Fat: 0.5gSodium: 60mgSugar: 5g

Notes

Store leftovers in an airtight container in the fridge for up to a week, or freeze for up to three months. Reheat in the microwave for about 20 seconds.

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