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Mini muffins

Mini muffins

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I tried the silicone molds that I took with the yolks, honestly when I saw them I was very disappointed, seeing how small they are, I had the impression that they are bigger: D plus I didn't have the courage to put them in the oven, but I tried one, so I made these mini muffins: d

  • 1 or
  • 1 tablespoon sugar
  • 2 tablespoons flour
  • 1 tablespoon sour cream
  • nutella
  • grape beans
  • a pinch of salt

Servings: -

Preparation time: less than 60 minutes


Put the whole egg in a bowl, mix it with a pinch of salt until it doubles in volume, then add the sugar and strain until the sugar is not felt at all, add the cream, then add the flour and mix the composition.

Put the molds in an oven tray, grease them with a drop of oil, then take a teaspoon of the composition and put them in the molds.

Then we put grapes, which we removed the seeds or nutella on top.

Put in the preheated oven for 5-10 minutes.

Tips sites


my opinion is that these shapes are better for making cookies or candies, because these miffins that I tried to make came out crispy :))

Peanut Butter and Banana Mini Muffins

These peanut butter and banana mini muffins are sweetened with maple syrup and bananas, and we've subbed the oil for peanut butter. They're perfect as a snack, or a quick grab and go breakfast!

Do you ever get advice that sticks with you forever? It could be the simplest, most random thing, but for some reason you never forget it.

That’s what happened to me when I started baking coming up with my own baking recipes. I was experimenting with no refined sugar added desserts, and some of them were coming out super dense and bread-y. And I had no idea why.

At the time, I was working a Whole Foods Market, so I went to the bakery team leader for advice. I remember asking about muffins in particular. She had an answer for me right away: "you're over mixing the batter".

Next time I tried, I remember what she said and, lo and behold, it worked!

I've remembered that trick ever since, which is why you'll often see "do not over mix" written in pretty much all of our baking recipes.

These mini muffins are, of course, no exception. They're wonderfully light and airy, but get a little overexcited during the mixing part, and you'll end up with banana-flavored hockey pucks.

Other than that, these are very simple and practically foolproof. Whisk, pour, mix, done.

Oh, one more thing. For this recipe, instead of oil, butter or coconut oil, we used peanut butter. So these mini muffins are lower in fat and more nutritious than your traditional muffin. Also, we're giving you the choice of using all-purpose flour or whole wheat pastry flour. Here's why.

When we tested the recipe, we made two batches, one with each flour. Our "taste testers" (aka, our families), were pretty much split 50/50. So, we’re giving you both options, so you can choose the one that works best for you.

Cut the Biscuits: The first thing you & rsquoll want to do is open up your package of biscuits and cut each one into 12 pieces to form small chunks of dough.

Coat the Biscuits: Toss the biscuit pieces in a mixture of cinnamon and sugar. Be sure to get them fully coated.

Make the Caramel: Homemade caramel sounds intimidating, but this one is just a mixture of brown sugar and butter, cooked over low heat until it comes to a boil. Easy peasy!

Assembly: Place 9 pieces of biscuit dough into a muffin well and then drizzle with a spoonful of the caramel sauce. Repeat to fill 10-11 muffin wells.

Helpful Tip!

15-Minute Mini Cinnamon Muffins

These easy mini cinnamon muffins are the perfect quick breakfast for those busy mornings. With only 15 minutes, you can whip up AND bake a batch of these delicious moist muffins.

This recipe is a favorite of my little LouLee girl. She would prefer these simple cinnamon muffins over donuts, banana bread, danishes, or even pancakes & # 8230 unless those & # 8220pancakes) are these thin pancakes (a family recipe for classic crepes). Even on mornings when we are short on time, I can whip out a batch of these fresh baked mini cinnamon muffins in about 15 minutes. As a matter of fact, we woke up just before 8 am this morning. LouLee needed to be leaving school by 8:25 am. At 8:10 I started making this recipe and pulled them out of the oven at 8:23 am. LouLee shoveled a couple of muffins into her mouth and put a few in a bag to eat on the way. These muffins really are that quick! Here & # 8217s a little video to show you just how fast and easy they are.

You can jump to the printable recipe by clicking on the gold button below or by clicking HERE.

If you like this muffin recipe, you may also like these recipes:

How many mini cinnamon muffins does this recipe make?

This recipe will yield 2 dozen or 24 miniature muffins. If you & # 8217re making a batch for a crowd you can double the recipe but plan extra time because you & # 8217ll have to scoop, sprinkle sugar and bake 2 pans rather than just one. You can also double the batch and make 12 regular size muffins. They take much longer to bake (18-22 minutes) but it can be done. We love the mini cinnamon muffins because this recipe is a perfect batch size for our growing family and they cook in 10 minutes or less.

Can I bake these mini cinnamon muffins right in the pan (with no paper liners)?

Yes, you can. If you have liners, they make for easy fast cleanup. If you don't have liners or prefer to bake your muffins right in the pan, you most definitely can do that. Just make sure to spray the pan with a non-stick spray before putting the batter in otherwise you might find it hard to get the muffins to release.

Can I substitute pancake mix for the dry ingredients?

Yes, you CAN! If you & # 8217re in a hurry to get these mini cinnamon muffins in and out of the oven, you can skip measuring out the flour, sugar, salt, baking powder, and baking soda and use pancake mix instead. This makes the batter prep so incredibly fast and turns this recipe into a 4-ingredient breakfast. I personally like the recipe without pancake mix but sometimes quicker is bettter. I know. If you need to save a couple minutes in the morning, go for the pancake mix. For this mini cinnamon muffins recipe you would substitute 1 2/3 cups dry pancake mix and omit the:

Do you add anything to the muffins when they & # 8217re done?

You don't have to add anything to these muffins but you can. We like to add homemade sweet cinnamon butter. If you don't have time to make that butter you can roll or sprinkle them with additional cinnamon sugar. If you like your muffins really sweet you & # 8217ll definitely what to do that. These muffins are delicious but not extremely sweet unless you add extra sugar after they & # 8217re baked.

What's your go-to fast and easy breakfast?

I & # 8217d love to hear about your fast and easy breakfast. Feel free to leave me a comment! & lt3

Here & # 8217s is the full printable recipe. Enjoy!

What to Consider When Choosing the Best Muffin Pan

Your personal baking needs and preferences will steer you toward the best muffin pans, but keep these factors and features in mind as you shop.

Muffin Size

Muffin pans feature wells or cups into which batter is poured. The size of these wells determines the size of the finished product. Muffins come in three basic sizes: standard, mini, and large (jumbo).

The typical dimensions of standard-sized wells is approximately 2.75 by 1.4 inches. For mini muffins, choose a pan with wells measuring around 1.5 by 1 inches. If jumbo muffins are on the menu, go with wells measuring approximately 3.75 by 1.5 inches.


Many people who enjoy baking for different functions have a collection of muffin pans. For instance, you might want to make two batches of minis for a large gathering, such as an office party. If you & rsquore having overnight guests, you may wish to bake a pan of jumbos for brunch.

Most standard-size muffin pans feature 12 cups or wells, while pans for mini muffins offer 24 wells. Jumbo muffin pans only have six large wells, so if you want to bake a dozen jumbos, you & rsquoll need two pans.

Grips and Handles

Grips and handles let you get a secure grasp on a muffin pan when placing it into or removing it from the oven. These features can help you avoid spilling batter on the way in and dropping the pan while wearing bulky oven mitts on the way out. Grips and handles are especially important to make baking easier for those who experience pain and stiffness in their hands or wrists from arthritis or other conditions.


Pan thickness determines how quickly muffins bake and, in general, a thicker pan is more effective for even baking. A thick metal pan typically provides more even heat distribution than a thinner one. With thinner material, hot spots will develop around the pan, potentially leading to dry, overdone muffin bottoms.

Heat Distribution

Even heat distribution helps ensure that muffins turn out just right. Aluminum is perhaps the best material for even heat distribution, especially if it is anodized. Stainless steel bakeware, with an inner core of aluminum or copper, helps ensure even baking. Silicone muffin pans are not as good at conducting heat as metal pans.

Natural Vs. Coated Nonstick

Nonstick coating helps muffins release from the pan after baking. This means that you can turn out smooth, whole muffins, and then clean the pan with ease. Consult product descriptions to ensure that nonstick coatings are free from harmful chemicals such as polytetrafluoroethylene (PTFE), perfluorooctanoic acid (PFOA), and bisphenol A (BPA). Even when using nonstick pans, most baking experts recommend lightly greasing pan wells, so muffins pop out neatly and easily.

Light Vs. Dark Pans

When shopping for the best muffin pans, you may notice that some are darker colored than others. Dark pans catch and hold heat more readily than lighter ones, as lighter, shinier metal deflects heat away. Muffins will bake and brown more quickly in a dark pan, so based on the color of your pan, you may need to adjust the baking time given in a recipe to get the best results.

Due to the way they absorb heat, dark pans may also bake muffins more quickly on the bottom, producing an uneven result. To avoid this problem, try dropping the recommended oven temperature by about 25 degrees Fahrenheit when baking muffins in a dark pan.


- You will need a miniature muffin pan for this recipe. I have never tried this recipe in a regular sized muffin pan but I am sure it would work fine. Just increase the cook time slightly.

- Mix up the dry ingredients like flour, baking powder, and salt in a mixing bowl. In a separate smaller bowl or glass measuring cup, whisk together the wet ingredients like oil, egg, vanilla extract, and milk.

- Pour the wet ingredients into the dry and stir together. Not too much as you don’t want to over mix the batter. Just stir enough to make sure there are no flour streaks or pockets remaining in the batter.

- Add the miniature chocolate chips and then fill each muffin tin almost full. The recipe yields 36 mini muffins so you will need to another batch after the first batch has cooled slightly and you have taken them out of the pan.


Breakfast muffins are like mini personal-sized omelettes or frittatas that you bake into a single-serving sized muffin tin or muffin cups.

They are very easy to make using simple pantry ingredients you probably already have in your pantry and fridge.

Egg muffins are perfect if you don't have time for a proper sit-down breakfast and make a protein-packed breakfast on the go.

Mini Chocolate Chip Donut Muffins

I & rsquom so smitten with these Mini Chocolate Chip Donut Muffins. These easy-to-make muffins get a big flavor boost from a roll in cinnamon-sugar and a nice dose of chocolate. The flavor is fantastic, and the texture is lovely, too.

As a general rule, I don & rsquot like my muffins to be overly sweet. But these muffins are an exception, as they & rsquore sweeter than most muffins I bake. But they & rsquore a fun treat for something a little different. They & rsquore perfect for a bite-size sweet snack when you & rsquove got a craving.

The presence of sour cream in the batter means you can expect soft muffins with a lovely crumb. The soft texture is a nice contrast with the crunch of the cinnamon-sugar that coats them.

When it & rsquos time to portion the muffin batter, a cookie scoop is your best friend. You & rsquoll need about a tablespoon of batter per muffin cup, and a # 50 scoop will work well. Once you & rsquove scooped the batter into the cups, there & rsquos no need to spread the batter in the cup. Just leave it as is, and you & rsquoll get beautifully shaped muffins!

You can easily dial the cinnamon-sugar to suit your tastes by how diligent you are in coating them. With the sweet coating on them, you & rsquoll get a burst of sweetness with each bite.

When you & rsquore ready to add the cinnamon-sugar, be sure you & rsquove got everything set up for this sweet assembly line. I like to line up everything in the order it will be used. So, next to the muffins, I have the butter and then the cinnamon-sugar. And next to that, I have a surface (like parchment paper or wax paper) for placing the finished muffins.

Because these are little muffins, be sure to use mini chocolate chips for the best results. Those small chocolate chips are just the right size to distribute nicely in the batter without being too heavy. If you don't have any mini chocolate chips, you can try chopping chocolate to get pieces of a similar size.

If you & rsquore looking for a simpler treat that focuses on cinnamon flavor, you can leave out the chocolate chips. Just keep in mind that you & rsquoll have a little less total batter without the volume added from the chocolate chips.

These Mini Chocolate Chip Donut Muffins are an instant favorite for us. The flavor, the texture, the adorableness & hellip it & rsquos all just so good! I hope you & rsquoll give these a try and enjoy them every bit as much as we do!

Snickerdoodle Protein Mini Muffins

Tone It Up

Make the most of your muffins! Muffins always seem too sweet of a treat to enjoy in the morning — especially because most of the muffins you find in bakeries or on grocery shelves are loaded with sugar. Instead, enjoy these snickerdoodle mini muffins that are naturally sweetened with dates and pumped with plant-based protein! You can enjoy three of these mini muffins for one serving, and they really do pair well with your morning cup of java.

This recipe is courtesy of Tone It Up.

Serves 6 (18 Mini Muffins)

Pancake Mini-Muffins

Sift together flour, baking powder, sugar, and salt. Set aside.

Stir together the milk and vinegar and let it sit for 1 minute. Whisk in eggs and vanilla.

Combine dry ingredients and wet ingredients, then stir in melted butter. If batter is too thick, stir in a little milk.

Spray a mini-muffin pan generously with baking spray. Fill cups 2/3 full. If using blueberries, drop 2 to 3 blueberries into each cup.

Bake for 8 to 9 minutes, or until golden brown on top. Let sit in the pan for 1 to 2 minutes, then turn them out of the pan. (Use a small knife if any are stubborn.)

Serve warm with warm syrup!

** 425 will result in crisper edges. For a softer muffin, bake at 400 for 11 minutes.

Tomorrow is Shrove Tuesday, which is the day before Ash Wednesday, which is the day the Christian season of Lent begins, which is typically the time of year I wrestle mightily with whether to give up coffee or wine and I wind up choosing wine because giving up coffee would be next to impossible, which, of course, is an indication that I should give up coffee since the whole purpose of Lent is sacrifice, but I & rsquoll just be honest: I haven & rsquot got the guts. Which, of course, means that coffee is exactly what I should give up. Which, of course, is precisely why I can & rsquot give it up.

I & rsquom so glad we had this talk.

Shrove Tuesday (more commonly known as Fat Tuesday) is also sometimes referred to as & ldquoPancake Tuesday & rdquo since feasting on rich, indulgent foods (uhh & hellippancakes, anyone?) Is a tradition just before Lent. Growing up, our Episcopal church held an annual Shrove Tuesday pancake supper, and I always remember it being so much fun & mdashespecially knowing that the next day, the party was totally over for the next 40 days.

Since I & rsquod had pancakes on the brain, and since my two boys had had their two best friends spend the night, I made a double batch of pancake batter yesterday morning. Once the four hooligans had wolfed down approximately 30,000 regular pancakes, I looked at the rest of the batter and decided to have some fun with it.

These mini-muffins are as delicious as they are fun! Make as many as you want, serve them with a dish of warm syrup, and watch everyone dig in!

(Note: If you & rsquod like to consider some other pancake possibilities for your Shrove Tuesday pancake feast, here is my Pancake Archive!)

Start with pancake batter. You can use mine, or you can use whatever favorite of yours you like to use, or (gulp, please forgive me & hellip) you can use a mix.

Then grab some blueberries.

Or not, if you want plain pancake muffins. Either is delicious.

(Or how about this? Mini chocolate chips.)

Spray a mini-muffin pan really generously with baking spray and fill the cups 2/3 of the way full with batter.

I use a small kitchen scoop. Makes it really easy to fill them really quickly, which means you & rsquoll get to eat them sooner.

Ergo, small kitchen scoops are necessary to sustain life.

If you & rsquore going the blueberry route, drop 2 to 3 blueberries in each cup, leaving space in between them.

Now pop them in a 425 degree oven for about 8 to 9 minutes!

This first batch, I baked at 400 for about 11 minutes and they were fine. But I liked the slightly crispy edges and darker golden color of the batch at 425. (Plus, the latter batch puffed just a little more.) Just keep an eye on them whatever temp you use.

Take them out when they & rsquore nice and golden.

Let them sit in the pan for a couple of minutes, then turn them out. You may need to use a small, sharp knife here and there, but generally speaking, they should come out easily.

Yum. They look like normal little muffins & hellipbut one bite and you instantly know they & rsquore pancakes!

Here are the plain ones. I really can & rsquot make up my mind which ones are better. The blueberries are lovely and juicy and fruity and all & hellipbut with these plain ones you just get that good, unadulterated pancake goodness.

Talk about fun. If you have a bunch of kids over to your house, just set this plate in front of them and watch them disappear.

There & rsquos butter in the batter, so no need to mess with that step. Just dunk & rsquoem in warm syrup and you & rsquore good to go.


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