Mini Muffins (4 Different Ways!)

These Mini Muffins deliver a burst of caramel-like sweetness from light brown sugar, rounded out with a subtle hint of warmth from cinnamon. The rich sour cream-and-vanilla-infused batter forms a tender, moist crumb, while the cinnamon-sugar topping provides an irresistible crispy, sugary crunch.

Mini Muffins — Four Different Ways!

We’re muffin fanatics at my home, but let me tell you, Mini Muffins really take the cake. (Pun intended!) They’re adorable, easy to snack on, and completely irresistible. These mini muffins are hands down the best I’ve ever tasted. They’re bursting with flavor, incredibly moist, and finished with a crispy, buttery, sugary topping that’s to die for. And the best thing about them? You get a higher ratio of that scrumptious topping to muffin base!

Although we can’t get enough of these Mini Muffins with their cinnamon-sugar-donut-inspired topping, we’ve also experimented with several other variations and I’m excited to share them all in this recipe. Whether you’re a fan of mixed berry, blueberry, or chocolate chip, there’s a flavor for everyone!

Mini Muffins Ingredients

• Eggs: Use fresh, room-temperature eggs for the best results. They’ll mix more evenly into the batter, and give your muffins a lighter texture.
• Vegetable or canola oil: Both of these oils are neutral-tasting and won’t interfere with the flavors of your muffins.
• Full-fat sour cream: Full-fat sour cream gives your muffins an extra tender and moist crumb. You could also substitute it with full-fat Greek yogurt in a pinch.
• Pure vanilla extract: Use real vanilla extract instead of imitation. It makes a noticeable difference in the depth of flavor.
• Milk: Whole milk is preferred for the richest flavor and texture, but you could use 2%, 1%, or skim milk if it’s what you have on hand.
• Soft light brown sugar: This gives your muffins a moist texture and adds a mild molasses flavor. Make sure it’s fresh and soft, not hard or lumpy.
• White, all-purpose flour: The key to nailing that perfect muffin texture? It’s all about how you handle the flour. If you pack in too much, you’ll end up with muffins that are dense and dry. My tip? Grab your mixing bowl and place it on a food scale. Spoon in the flour until you hit the magic number of 225 grams. Trust me, it’s faster and more accurate than messing around with measuring cups!
• Baking powder: Make sure it’s fresh for the best rise in your muffins. Here’s how to test if your baking powder is fresh!
• Cornstarch: This is our secret weapon to make the muffins tender and soft!
• Fine-grain sea salt: A little salt enhances the other flavors and helps to balance the sweetness.
• Ground cinnamon: Scale the amount of cinnamon in these mini muffins up or down based on preference. We love lots!

Why You Should Use Room-Temperature Ingredients

Before you dive into making your Mini Muffins, make sure to take the cold ingredients out of the fridge and let them adjust to room temperature. Here’s why this matters:

• Better integration: Room-temperature ingredients blend together more evenly to create a uniform texture throughout your dough or batter. Cold ingredients, especially fats like butter or eggs, don’t mix as well. They can result in a chunky or curdled batter, which may lead to an unevenly baked product.
• Emulsification: Room-temperature fats such as butter or eggs can trap air while you’re mixing. This air then expands while baking, helping to leaven your baked goods and make them lighter and fluffier.
• Temperature consistency: If all ingredients are at the same temperature, your batter will bake more evenly. Cold ingredients can cause your batter to be at a lower temperature when going into the oven, which can affect the baking time and final texture.

How To Make The Best Mini Muffins (Tips)

• Room-temperature ingredients: As we’ve discussed, using ingredients that are at room temperature can help to ensure that your muffins bake evenly and have a light, fluffy texture. So, try to remember to take your cold ingredients out of the fridge about an hour before you start baking.
• Don’t over-mix: When combining the wet and dry ingredients, stir just until you can’t see any more flour. Over-mixing can develop the gluten in the flour and make your muffins tough.
• Use a food scale: To get the most accurate measurement of flour, use a food scale. This can help to ensure that your muffins aren’t too dense. When you’re making small things like Mini Muffins, a slight variance can make a significant difference.
• Test for doneness: Since oven temperatures can vary, start checking your muffins a few minutes before the suggested baking time is up. They’re done when a toothpick inserted into the center comes out clean or with a few moist crumbs clinging to it.
• Cool before topping: Let your muffins cool completely before dipping them in the melted butter and cinnamon-sugar mixture. If they’re too warm, they could absorb too much of the butter and become soggy.

QUICK TIP

Why Cool Muffins On A Cooling Rack?

The design of a cooling rack allows air to circulate all around the mini muffins, which can help prevent them from becoming soggy from the steam that they release while cooling.

More Breakfast Favorites:

• Breakfast Toast Jamba Juice® copycat recipe!
• Banana Crumb Muffins with a thick streusel topping
• Strawberry Scones made with Greek yogurt
• Chocolate Peanut Butter Breakfast Cookies with miniature chocolate chips
• Scrambled Eggs our favorite way to make ’em!