Name: Mini Muffins (4 Different Ways!) for the Table
Yield: 34

These soft, fluffy Mini Muffins are incredibly satisfying, straightforward to make, and freezer-friendly. With four fun variations to try, they’re reliable for breakfast or snacking.

author’s notes

The Muffins That Started at Disney World!

Last summer, on our family vacation to Disney World, one of the little shops at our hotel had packs of “Little Bites” mini muffins. My kids begged and begged to get them, and I was not exactly thrilled about it.

But they convinced their dad, who is way cooler than me, haha, and he got them a pack. And then they all HATED them. They said they were expecting them to taste like our from-scratch muffins, and I have to admit, that made me so happy. Nothing is better than when your kids love something you make, right?!

I promised I’d make them similar muffins, but from scratch, when we got home, and that’s how these mini chocolate chip muffins came to be. They loved them so much that, with the help of some friends, they finished the entire batch in less than a day. Few things make me happier, haha!

All the ingredients in this recipe prepped out for straightforward assembly including the flour, baking agents, brown sugar, eggs, sour cream, milk, vanilla, chocolate chips, and oil.

Ingredients In Mini Muffins

Ingredient	Quick Tip
Eggs	Use room-temp eggs so the batter mixes smoothly.
Oil	Vegetable oil or canola oil both work great in this mini muffin recipe.
Sour cream	Full-fat sour cream gives the best texture, Greek yogurt works in a pinch!
Milk	Use room-temp whole milk.
Light brown sugar	Pack it firmly into the measuring cup.
Flour	Spoon and level, or use 225 grams for best results.
Baking powder and cornstarch	Make sure baking powder is fresh for best rise.
Mini chocolate chips	Mini chocolate chips work best when making these mini muffins.

Mixing together the wet and dry ingredients for mini muffin batter.

How To Make Mini Muffins

Prep the pan: Heat the oven and grease a mini muffin pan.
Wet ingredients: Whisk together the eggs, oil, vanilla, sour cream, milk, and sugar.
Dry ingredients: In a separate bowl, stir together the flour, baking powder, cornstarch, salt, and chocolate.
Combine: Add the wet ingredients to the dry and mix just until combined.
Bake: Fill the muffin pan and bake until set.
Cool: Let cool briefly, then move to a rack.

Quick Tip

For a full-size muffin, try my Chocolate Chip Muffins!

Adding the batter into the tins and then baking up to perfection.

chelsea’s recipe tip

My Top Tips For Success

Use room-temp ingredients so everything mixes smoothly.
Don’t overmix the batter—stir just until combined for soft, tender muffins.
Grease the pan well to prevent the mini muffins from sticking.
Fill the cavities almost to the top for a nice rise.

Storage

Store mini muffins in an airtight container at room temp for 2-3 days, or refrigerate for up to 1 week. To freeze, place cooled muffins on a sheet pan until frozen solid (about 1 hour), then move to a freezer bag or airtight container for up to 3 months. Thaw at room temp or warm briefly in the microwave.