20 Delicious Mini Muffin Pan Recipes Creative

Perfect for any occasion, mini muffin pans are the secret weapon in your kitchen arsenal, turning simple ingredients into bite-sized delights. Whether you’re whipping up quick snacks, festive treats, or cozy comfort food, these 20 creative recipes promise to inspire your next baking adventure. Dive in and discover how these tiny treasures can bring big flavors to your table!

Chocolate Chip Mini Muffins

Just last weekend, I found myself craving something sweet but didn’t want to commit to a full-sized dessert. That’s when I remembered these adorable Chocolate Chip Mini Muffins—perfect for satisfying those sweet tooth moments without overindulging. Plus, they’re a hit at breakfast tables and snack times alike!

Ingredients

• 1 cup all-purpose flour, sifted for lightness
• 1/2 cup granulated sugar, for just the right sweetness
• 1 1/2 tsp baking powder, to ensure they rise beautifully
• 1/4 tsp salt, to balance the flavors
• 1/2 cup whole milk, for moisture and richness
• 1 large farm-fresh egg, beaten
• 1/4 cup unsalted butter, melted and slightly cooled
• 1/2 cup mini chocolate chips, for melty pockets of joy
• 1 tsp pure vanilla extract, for a warm aroma

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a mini muffin tin or line with mini muffin papers.
2. In a large bowl, whisk together the sifted flour, sugar, baking powder, and salt until well combined.
3. In another bowl, mix the milk, beaten egg, melted butter, and vanilla extract until smooth. Tip: Ensure the butter is slightly cooled to avoid cooking the egg.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to keep the muffins tender.
5. Gently fold in the mini chocolate chips. Tip: Tossing the chips in a bit of flour before adding can prevent them from sinking to the bottom.
6. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Tip: A small cookie scoop makes this process quick and mess-free.
7. Bake for 10-12 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Crumbly on the outside yet soft and fluffy inside, these mini muffins pack a delightful chocolatey punch in every bite. Serve them warm with a dollop of whipped cream for an extra indulgent treat, or pack them in lunchboxes for a sweet surprise.

Blueberry Lemon Mini Muffins

Baking these Blueberry Lemon Mini Muffins brings back memories of summer mornings at my grandma’s house, where the aroma of fresh muffins would fill the air. I’ve tweaked her recipe slightly to add a zesty lemon twist that perfectly complements the juicy blueberries, making these mini muffins a hit at any breakfast table or brunch gathering.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1/2 cup granulated sugar, for a sweet touch
• 2 tsp baking powder, to ensure they rise perfectly
• 1/4 tsp salt, to balance the sweetness
• 1/3 cup whole milk, for moisture
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 large farm-fresh egg, beaten
• 1 tsp pure vanilla extract, for depth of flavor
• 1 cup fresh blueberries, washed and dried
• Zest of 1 lemon, for a bright, citrusy note

Instructions

1. Preheat your oven to 375°F (190°C) and line a mini muffin tin with paper liners.
2. In a large bowl, whisk together the sifted flour, sugar, baking powder, and salt until well combined.
3. In another bowl, mix the milk, melted butter, beaten egg, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to keep the muffins tender.
5. Carefully fold in the blueberries and lemon zest, distributing them evenly throughout the batter.
6. Fill each muffin liner about 3/4 full with batter, using a small scoop or spoon for uniformity.
7. Bake for 12-15 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

After baking, these muffins emerge with a delightful golden crust and a moist, fluffy interior speckled with bursts of blueberry and hints of lemon. Serve them warm with a dollop of clotted cream or alongside your morning coffee for a truly indulgent experience.

Banana Nut Mini Muffins

Kicking off the weekend with these Banana Nut Mini Muffins feels like a warm hug in the form of breakfast. I stumbled upon this recipe during a lazy Sunday brunch experiment, and now it’s a staple in my kitchen for those mornings when I crave something sweet yet wholesome.

Ingredients

• 1 cup ripe, mashed bananas (about 2 large, speckled bananas)
• 1/2 cup packed light brown sugar, for a deep, molasses-like sweetness
• 1/3 cup creamy, unsalted peanut butter, for a rich, nutty flavor
• 1 large farm-fresh egg, at room temperature
• 1/4 cup whole milk, for moisture
• 1 tsp pure vanilla extract, for aromatic warmth
• 1 cup all-purpose flour, sifted for lightness
• 1 tsp baking soda, for the perfect rise
• 1/2 tsp fine sea salt, to balance the sweetness
• 1/2 cup chopped walnuts, for a crunchy texture

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin with butter or cooking spray.
2. In a large mixing bowl, combine the mashed bananas, brown sugar, peanut butter, egg, milk, and vanilla extract. Whisk until smooth and well incorporated.
3. Tip: For an extra fluffy texture, let the wet ingredients sit for 5 minutes before adding the dry ingredients.
4. Sift in the flour, baking soda, and salt. Gently fold the mixture until just combined, being careful not to overmix.
5. Fold in the chopped walnuts, distributing them evenly throughout the batter.
6. Tip: If the batter seems too thick, add a tablespoon of milk to loosen it up.
7. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
8. Bake for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Tip: Rotate the muffin tin halfway through baking to ensure even browning.
10. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Out of the oven, these mini muffins boast a moist crumb, punctuated by the crunch of walnuts and the sweet, nutty aroma of banana and peanut butter. Serve them warm with a dollop of peanut butter on top for an extra indulgent treat, or pack them as a grab-and-go snack for a busy day ahead.

Pumpkin Spice Mini Muffins

Very few things signal the arrival of fall to me quite like the warm, inviting aroma of pumpkin spice wafting through my kitchen. These Pumpkin Spice Mini Muffins are my go-to for cozy mornings, and I love how their bite-sized perfection makes them irresistible to everyone who walks by the plate.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1 teaspoon baking soda, for the perfect rise
• 1/2 teaspoon salt, to enhance all flavors
• 1 tablespoon pumpkin pie spice, for that signature warmth
• 1/2 cup granulated sugar, for a sweet touch
• 1/2 cup brown sugar, packed, for depth
• 1 cup pure pumpkin puree, rich and velvety
• 1/3 cup melted unsalted butter, cooled slightly
• 2 large farm-fresh eggs, at room temperature
• 1 teaspoon pure vanilla extract, for aromatic sweetness
• 1/2 cup buttermilk, to ensure moistness

Instructions

1. Preheat your oven to 350°F (175°C) and generously grease a mini muffin tin or line it with mini muffin papers.
2. In a large bowl, whisk together the sifted flour, baking soda, salt, and pumpkin pie spice until well combined.
3. In another bowl, mix the granulated sugar, brown sugar, pumpkin puree, melted butter, eggs, and vanilla extract until smooth. Tip: Ensure all ingredients are at room temperature to avoid a lumpy batter.
4. Alternately add the dry ingredients and buttermilk to the wet ingredients, starting and ending with the dry ingredients. Mix just until combined. Tip: Overmixing can lead to tough muffins, so fold gently.
5. Fill each muffin cup about 3/4 full with the batter. Tip: A small cookie scoop works wonders here for even distribution.
6. Bake for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Moist, fluffy, and packed with the quintessential flavors of fall, these mini muffins are perfect as is or with a dollop of whipped cream for an extra indulgent treat. Their petite size makes them ideal for sharing, but I won’t judge if you decide to keep them all to yourself.

Apple Cinnamon Mini Muffins

Perfect for those cozy mornings or as a sweet afternoon pick-me-up, these Apple Cinnamon Mini Muffins are a delightful treat that combines the warmth of cinnamon with the fresh, tangy sweetness of apples. I remember whipping up a batch on a chilly autumn day, and the aroma that filled my kitchen was absolutely irresistible.

Ingredients

• 1 cup all-purpose flour, sifted for lightness
• 1/2 cup granulated sugar, for a sweet touch
• 1 tsp baking powder, to ensure they rise perfectly
• 1/2 tsp ground cinnamon, for that warm spice note
• 1/4 tsp salt, to balance the sweetness
• 1/3 cup whole milk, for moisture
• 1 large farm-fresh egg, beaten
• 2 tbsp unsalted butter, melted and slightly cooled
• 1/2 cup finely diced apple, for juicy bursts of flavor

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a mini muffin tin or line it with mini muffin papers.
2. In a large bowl, whisk together the sifted flour, granulated sugar, baking powder, ground cinnamon, and salt until well combined.
3. In a separate bowl, mix the whole milk, beaten egg, and melted butter until smooth. Tip: Ensure the butter is slightly cooled to avoid cooking the egg.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to keep the muffins tender.
5. Gently fold in the finely diced apple. Tip: Coating the apple pieces in a little flour can help prevent them from sinking to the bottom.
6. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Tip: A small cookie scoop works wonders for even distribution.
7. Bake for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Now, these muffins boast a tender crumb, speckled with soft apple pieces and a hint of cinnamon that’s just right. Serve them warm with a dollop of whipped cream or a drizzle of caramel for an extra indulgent treat.

Zucchini Bread Mini Muffins

Remember those lazy Sunday mornings when the aroma of something baking would waft through the house, pulling everyone out of bed? That’s the magic these Zucchini Bread Mini Muffins bring to my kitchen. They’re a bite-sized reminder of home, packed with the goodness of zucchini and just the right amount of sweetness.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1 teaspoon baking soda, for the perfect rise
• 1/2 teaspoon salt, to enhance all flavors
• 1 teaspoon ground cinnamon, for a warm spice note
• 1/2 cup granulated sugar, for just the right sweetness
• 1/2 cup packed brown sugar, for depth of flavor
• 2 large farm-fresh eggs, at room temperature
• 1/2 cup vegetable oil, for moist texture
• 1 teaspoon pure vanilla extract, for aromatic sweetness
• 1 cup grated zucchini, squeezed dry to remove excess moisture

Instructions

1. Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners or lightly grease it.
2. In a large bowl, whisk together the sifted flour, baking soda, salt, and cinnamon until well combined.
3. In another bowl, beat the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and slightly fluffy.
4. Fold the dry ingredients into the wet mixture until just combined, being careful not to overmix to keep the muffins tender.
5. Gently stir in the grated zucchini until evenly distributed throughout the batter.
6. Fill each muffin cup about 3/4 full with the batter, using a small scoop or spoon for uniformity.
7. Bake for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

So there you have it, these mini muffins are wonderfully moist with a tender crumb, thanks to the zucchini, and the cinnamon adds a cozy warmth that’s irresistible. Serve them warm with a dab of butter or a drizzle of honey for an extra special treat.

Carrot Cake Mini Muffins

Craving something sweet but not overly indulgent? These Carrot Cake Mini Muffins are my go-to for a quick treat that satisfies without the guilt. Perfect for breakfast on the go or a midday snack, they’re packed with flavor and just the right amount of sweetness.

Ingredients

• 1 cup finely grated, fresh carrots
• 1/2 cup rich, dark brown sugar
• 1/4 cup creamy, unsweetened applesauce
• 1/4 cup melted, fragrant coconut oil
• 2 large, farm-fresh eggs
• 1 tsp pure, aromatic vanilla extract
• 1 cup soft, whole wheat flour
• 1/2 tsp baking soda, freshly opened
• 1/2 tsp baking powder, aluminum-free
• 1/2 tsp ground cinnamon, sweet and spicy
• 1/4 tsp fine sea salt

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin with coconut oil or line with mini muffin papers.
2. In a large mixing bowl, whisk together the grated carrots, brown sugar, applesauce, melted coconut oil, eggs, and vanilla extract until well combined.
3. In a separate bowl, sift together the whole wheat flour, baking soda, baking powder, cinnamon, and sea salt to ensure there are no lumps.
4. Gently fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix to keep the muffins light and fluffy.
5. Fill each muffin cup about 3/4 full with the batter, using a small scoop or spoon for even distribution.
6. Bake for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are lightly golden.
7. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Unbelievably moist and tender, these mini muffins are bursting with the warm spices and natural sweetness of carrots. Serve them warm with a dollop of cream cheese frosting for an extra special treat, or enjoy them as is for a healthier option.

Peanut Butter Chocolate Mini Muffins

Sometimes, the best recipes come from those lazy Sunday mornings when you’re craving something sweet but don’t want to spend hours in the kitchen. That’s how these Peanut Butter Chocolate Mini Muffins came to be—a quick, delicious treat that combines my two favorite flavors in one bite-sized package.

Ingredients

• 1 cup creamy peanut butter, smooth and rich
• 1/2 cup granulated sugar, for that perfect sweetness
• 1 large farm-fresh egg, to bind everything together
• 1 tsp pure vanilla extract, for a warm aroma
• 1/2 tsp baking soda, to give them a little lift
• 1/4 tsp fine sea salt, to balance the flavors
• 1/2 cup mini chocolate chips, for melty pockets of joy

Instructions

1. Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners for easy cleanup.
2. In a medium bowl, mix together the creamy peanut butter and granulated sugar until well combined. Tip: If your peanut butter is too thick, microwave it for 10 seconds to soften.
3. Beat in the farm-fresh egg and pure vanilla extract until the mixture is smooth and homogenous.
4. Gently fold in the baking soda and fine sea salt, then stir in the mini chocolate chips. Tip: Reserve a few chocolate chips to sprinkle on top before baking for a prettier finish.
5. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Tip: Use a small cookie scoop for evenly sized muffins.
6. Bake for 10-12 minutes, or until the muffins are set and a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

These mini muffins are wonderfully moist with a perfect balance of peanut butter and chocolate in every bite. Serve them warm with a glass of cold milk for an irresistible treat, or pack them in a lunchbox for a sweet surprise.

Strawberry Cheesecake Mini Muffins

Last weekend, I found myself with a pint of strawberries that were just a tad too ripe for my morning yogurt but too precious to waste. That’s when the idea for these Strawberry Cheesecake Mini Muffins was born—a perfect blend of sweet, tangy, and utterly irresistible.

Ingredients

• 1 cup all-purpose flour, sifted for lightness
• 1/2 cup granulated sugar, for a sweet touch
• 1/4 cup unsalted butter, melted and slightly cooled
• 1/2 cup fresh strawberries, diced into tiny, juicy pieces
• 4 oz cream cheese, softened to room temperature for smooth blending
• 1 large farm-fresh egg, beaten
• 1 tsp pure vanilla extract, for aromatic depth
• 1/2 tsp baking powder, to ensure a fluffy rise
• A pinch of salt, to balance the sweetness

Instructions

1. Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners for easy removal.
2. In a large bowl, whisk together the sifted flour, baking powder, and salt until well combined.
3. In another bowl, mix the melted butter and sugar until the mixture is light and fluffy. Tip: Ensure the butter isn’t too hot to avoid cooking the egg.
4. Add the beaten egg and vanilla extract to the butter mixture, stirring until smooth.
5. Gently fold the dry ingredients into the wet ingredients until just combined. Overmixing can lead to dense muffins.
6. Divide the batter evenly among the prepared muffin cups, filling each about halfway.
7. Place a small piece of cream cheese and a few diced strawberries in the center of each muffin. Tip: Press them slightly into the batter to prevent sinking during baking.
8. Bake for 15-18 minutes, or until the edges are golden and a toothpick inserted into the muffin part comes out clean.
9. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack. Tip: They’re delicate when warm, so handle with care.

Velvety cream cheese pockets and bursts of strawberry make every bite a delight. Serve these mini muffins warm with a dollop of whipped cream for an extra indulgent treat.

Raspberry White Chocolate Mini Muffins

Baking these Raspberry White Chocolate Mini Muffins brings back memories of my grandmother’s kitchen, where the aroma of fresh pastries was a constant. Today, I’m sharing my twist on a classic, combining tart raspberries with creamy white chocolate for a bite-sized treat that’s perfect for any occasion.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1/2 cup granulated sugar, for a sweet touch
• 2 tsp baking powder, to ensure a fluffy rise
• 1/4 tsp salt, to balance the sweetness
• 1/2 cup unsalted butter, melted and slightly cooled
• 1 large farm-fresh egg, at room temperature
• 1/2 cup whole milk, for richness
• 1 tsp pure vanilla extract, for aromatic depth
• 1 cup fresh raspberries, gently folded in
• 1/2 cup white chocolate chips, for creamy pockets of sweetness

Instructions

1. Preheat your oven to 375°F (190°C) and line a mini muffin tin with paper liners.
2. In a large bowl, whisk together the sifted flour, sugar, baking powder, and salt until well combined.
3. In another bowl, mix the melted butter, egg, milk, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients, stirring just until combined to avoid overmixing.
5. Gently fold in the raspberries and white chocolate chips with a spatula, distributing them evenly.
6. Fill each muffin liner about 3/4 full with the batter, using a small scoop for uniformity.
7. Bake for 12-15 minutes, or until the muffins are golden and a toothpick comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.

After the final step, wrap up with 2–3 natural sentences about the texture, flavor, or a creative way to serve it — no generic conclusions. The first word of your introduction must begin with the letter ‘A’.

Absolutely delightful, these mini muffins offer a perfect balance of tart and sweet, with a tender crumb that melts in your mouth. Serve them warm with a dusting of powdered sugar or alongside a cup of tea for an afternoon pick-me-up.

Lemon Poppy Seed Mini Muffins

Craving something sweet yet tangy to brighten up your morning? These Lemon Poppy Seed Mini Muffins are my go-to for a quick breakfast or a delightful snack. The combination of zesty lemon and crunchy poppy seeds creates a perfect balance of flavors that never fails to lift my spirits.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1/2 cup granulated sugar, for a sweet touch
• 2 tsp baking powder, to ensure a fluffy rise
• 1/4 tsp salt, to enhance all the flavors
• 1 tbsp poppy seeds, for that delightful crunch
• 1/2 cup unsalted butter, melted and slightly cooled
• 1 large farm-fresh egg, at room temperature
• 1/2 cup whole milk, for richness
• 2 tbsp fresh lemon zest, for a burst of citrus
• 1 tbsp fresh lemon juice, to add tanginess
• 1 tsp pure vanilla extract, for depth of flavor

Instructions

1. Preheat your oven to 375°F (190°C) and line a mini muffin tin with paper liners or lightly grease it.
2. In a large bowl, whisk together the sifted flour, sugar, baking powder, salt, and poppy seeds until well combined.
3. In another bowl, mix the melted butter, egg, milk, lemon zest, lemon juice, and vanilla extract until smooth. Tip: Ensure all wet ingredients are at room temperature to avoid curdling.
4. Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix to keep the muffins tender.
5. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Tip: Use a small cookie scoop for even distribution.
6. Bake for 12-15 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
7. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Golden and fragrant, these mini muffins boast a moist crumb and a vibrant lemon flavor that’s perfectly complemented by the subtle crunch of poppy seeds. Serve them warm with a dollop of lemon curd or alongside your afternoon tea for an extra special treat.

Cinnamon Sugar Mini Muffins

Very few things bring me as much joy as the smell of cinnamon sugar wafting through my kitchen on a lazy Sunday morning. It’s a scent that instantly transports me back to my grandma’s kitchen, where these Cinnamon Sugar Mini Muffins were a staple. Today, I’m sharing my take on this beloved recipe, perfect for those who appreciate the little joys in life.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1/2 cup granulated sugar, for that perfect sweetness
• 2 tsp baking powder, to ensure they rise beautifully
• 1/2 tsp salt, to balance the flavors
• 1/3 cup whole milk, for moisture
• 1/3 cup unsalted butter, melted and slightly cooled
• 1 large farm-fresh egg, lightly beaten
• 1 tsp pure vanilla extract, for depth of flavor
• 1/2 cup granulated sugar mixed with 1 tbsp ground cinnamon, for the iconic coating
• 1/4 cup unsalted butter, melted, for dipping

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin or line it with mini muffin liners.
2. In a large bowl, whisk together the sifted flour, 1/2 cup sugar, baking powder, and salt until well combined.
3. In another bowl, mix the whole milk, slightly cooled melted butter, beaten egg, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to keep the muffins tender.
5. Fill each muffin cup about 2/3 full with the batter. A small cookie scoop works perfectly for this.
6. Bake for 10-12 minutes, or until the muffins are lightly golden and a toothpick inserted into the center comes out clean.
7. While the muffins bake, prepare the cinnamon sugar coating by mixing 1/2 cup sugar with 1 tbsp cinnamon in a small bowl.
8. Once baked, let the muffins cool for 5 minutes, then dip the top of each muffin into the melted butter, followed by a generous roll in the cinnamon sugar mixture.
9. Serve warm or at room temperature. These muffins are best enjoyed the day they’re made, but they rarely last that long!

Yield: These mini muffins are irresistibly soft with a slightly crisp cinnamon sugar crust. Perfect for pairing with your morning coffee or as a sweet snack any time of day. Try serving them on a vintage cake stand for a touch of nostalgia.

Double Chocolate Mini Muffins

Double chocolate mini muffins are my go-to when I need a quick chocolate fix or when I’m hosting last-minute guests. There’s something about the combination of cocoa and chocolate chips that feels like a warm hug. Plus, their mini size makes them irresistibly cute and perfect for sharing.

Ingredients

• 1 cup all-purpose flour, sifted for lightness
• 1/2 cup unsweetened cocoa powder, rich and dark
• 1/2 cup granulated sugar, for just the right sweetness
• 1 tsp baking powder, to give them a little lift
• 1/4 tsp salt, to balance the flavors
• 1/2 cup whole milk, at room temperature for smooth mixing
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 large farm-fresh egg, to bind everything together
• 1 tsp pure vanilla extract, for a hint of warmth
• 1/2 cup semi-sweet chocolate chips, because more chocolate is always better

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin or line it with mini muffin papers.
2. In a large bowl, whisk together the sifted flour, cocoa powder, sugar, baking powder, and salt until well combined.
3. In another bowl, mix the milk, melted butter, egg, and vanilla extract until smooth. Tip: Ensure all wet ingredients are at room temperature to avoid clumping.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix to keep the muffins tender.
5. Fold in the chocolate chips gently. Tip: Tossing the chocolate chips in a little flour before adding them helps prevent sinking to the bottom.
6. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Tip: A small cookie scoop works wonders for even distribution.
7. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean. Watch them closely to avoid overbaking.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Zesty and rich, these double chocolate mini muffins are a chocolate lover’s dream with their moist crumb and melty chocolate chips. Serve them warm with a dusting of powdered sugar or alongside a scoop of vanilla ice cream for an extra indulgent treat.

Oatmeal Raisin Mini Muffins

There’s something incredibly comforting about the smell of oatmeal raisin muffins wafting through the kitchen on a lazy Sunday morning. I remember my grandmother baking these mini delights, and now, I love making them for my family, especially when we need a quick, wholesome snack.

Ingredients

• 1 cup old-fashioned rolled oats, hearty and wholesome
• 1 cup all-purpose flour, softly sifted
• 1/2 cup brown sugar, packed and molasses-rich
• 1/2 cup raisins, plump and juicy
• 1/2 cup unsalted butter, melted and slightly cooled
• 1/2 cup milk, whole and creamy
• 1 large egg, farm-fresh and beaten
• 1 tsp baking powder, aluminum-free
• 1/2 tsp cinnamon, ground and fragrant
• 1/4 tsp salt, fine and sea-derived

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a mini muffin tin with butter or cooking spray.
2. In a large bowl, combine the rolled oats, sifted flour, brown sugar, baking powder, cinnamon, and salt, mixing until well blended.
3. Stir in the melted butter, milk, and beaten egg into the dry ingredients until just combined; avoid overmixing to keep the muffins tender.
4. Gently fold in the plump raisins, distributing them evenly throughout the batter.
5. Spoon the batter into the prepared mini muffin tin, filling each cup about 3/4 full to allow for rising.
6. Bake for 12-15 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Now, these oatmeal raisin mini muffins are perfectly moist with a delightful chewiness from the oats and bursts of sweetness from the raisins. They’re fantastic on their own or with a dab of butter for an extra indulgent treat.

Sweet Corn Mini Muffins

Remember those lazy summer afternoons at grandma’s, where the air was thick with the scent of sweet corn and butter? That’s exactly what these Sweet Corn Mini Muffins bring to mind—a bite-sized nostalgia trip that’s perfect for picnics, brunches, or just because.

Ingredients

• 1 cup sweet corn kernels, freshly cut from the cob
• 1/2 cup unsalted butter, melted and slightly cooled
• 1/4 cup granulated sugar, for a hint of sweetness
• 2 large farm-fresh eggs, lightly beaten
• 1 cup all-purpose flour, sifted for lightness
• 1/2 cup yellow cornmeal, for that classic texture
• 1 tbsp baking powder, to ensure they rise perfectly
• 1/2 tsp fine sea salt, to balance the flavors
• 1/2 cup whole milk, for moisture

Instructions

1. Preheat your oven to 375°F (190°C) and grease a mini muffin tin with butter or non-stick spray.
2. In a large bowl, whisk together the melted butter and sugar until well combined.
3. Add the beaten eggs to the butter mixture, whisking until smooth.
4. Gently fold in the sweet corn kernels, ensuring they’re evenly distributed.
5. In a separate bowl, sift together the flour, cornmeal, baking powder, and sea salt.
6. Alternately add the dry ingredients and milk to the wet mixture, stirring just until combined. Tip: Overmixing can lead to dense muffins, so stop when you no longer see dry flour.
7. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Tip: A small cookie scoop works wonders for this step, ensuring even-sized muffins.
8. Bake for 12-15 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
9. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.

Unbelievably tender with a slight crunch from the cornmeal, these muffins are a delightful contrast of textures. Serve them warm with a dab of honey butter, or alongside a spicy chili for a sweet and savory combo that’s hard to beat.

Savory Cheese and Herb Mini Muffins

Goodness, have I got a treat for you today! These Savory Cheese and Herb Mini Muffins are my go-to when I need something quick, delicious, and sure to impress. They’re perfect for brunch, as a snack, or even as a side dish for dinner. I love how the herbs bring a fresh flavor that pairs wonderfully with the rich cheese.

Ingredients

• 1 cup all-purpose flour, sifted for lightness
• 1 1/2 tsp baking powder, for that perfect rise
• 1/2 tsp salt, to enhance all the flavors
• 1/4 tsp freshly ground black pepper, for a slight kick
• 1 cup sharp cheddar cheese, grated for melty goodness
• 2 tbsp fresh chives, finely chopped for a burst of color and flavor
• 1 tbsp fresh thyme leaves, for aromatic depth
• 1 large farm-fresh egg, beaten
• 1/2 cup whole milk, for richness
• 1/4 cup unsalted butter, melted and slightly cooled

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a mini muffin tin. This ensures your muffins won’t stick and will have a beautiful golden crust.
2. In a large bowl, whisk together the sifted flour, baking powder, salt, and black pepper. This step is crucial for an even distribution of dry ingredients.
3. Stir in the grated cheddar cheese, chopped chives, and thyme leaves until well combined. The cheese should be evenly distributed for maximum flavor in every bite.
4. In a separate bowl, mix the beaten egg, whole milk, and melted butter until smooth. Pour this into the dry ingredients and stir until just combined. Overmixing can lead to tough muffins, so stop as soon as the flour disappears.
5. Spoon the batter into the prepared mini muffin tin, filling each cup about 3/4 full. This allows room for the muffins to rise without overflowing.
6. Bake for 12-15 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean. Keep an eye on them after the 10-minute mark to prevent overbaking.
7. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack. This brief resting period makes them easier to remove without falling apart.

Out of the oven, these mini muffins boast a tender crumb, with the sharp cheddar and fresh herbs shining through. Serve them warm with a dollop of butter or alongside a bowl of soup for a comforting meal. They’re also fantastic at room temperature, making them ideal for picnics or packed lunches.

Bacon and Cheddar Mini Muffins

Goodness, who can resist the combination of crispy bacon and sharp cheddar cheese? These Bacon and Cheddar Mini Muffins are my go-to for brunch gatherings, and they disappear faster than I can make them. The secret? A dash of cayenne pepper that gives them a subtle kick, making them utterly irresistible.

Ingredients

• 1 cup all-purpose flour, sifted for lightness
• 1/2 cup whole milk, creamy and rich
• 1 large farm-fresh egg, beaten
• 1/2 cup sharp cheddar cheese, freshly grated
• 4 strips bacon, cooked until crispy and crumbled
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 tsp baking powder, for that perfect rise
• 1/4 tsp cayenne pepper, for a hint of spice
• 1/2 tsp salt, to enhance all the flavors

Instructions

1. Preheat your oven to 375°F (190°C) and grease a mini muffin tin with butter or non-stick spray.
2. In a large bowl, whisk together the sifted flour, baking powder, cayenne pepper, and salt until well combined.
3. In another bowl, mix the beaten egg, whole milk, and melted butter until smooth. Tip: Ensure the butter is slightly cooled to avoid cooking the egg.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Overmixing can lead to tough muffins.
5. Fold in the grated cheddar cheese and crumbled bacon, distributing them evenly throughout the batter.
6. Spoon the batter into the prepared mini muffin tin, filling each cup about 3/4 full. Tip: A small cookie scoop works wonders for even distribution.
7. Bake for 12-15 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack. Tip: They’re best served warm, so don’t wait too long to dig in!

The texture of these mini muffins is delightfully tender with a slight crunch from the bacon, while the sharp cheddar and cayenne pepper create a flavor that’s bold yet balanced. Serve them alongside a dollop of sour cream or a drizzle of honey for an unexpected twist.

Spinach and Feta Mini Muffins

Perfect for those mornings when you’re rushing out the door but still want something nutritious and delicious, these Spinach and Feta Mini Muffins have become a staple in my kitchen. I love how they pack a punch of flavor and are so easy to grab on the go, not to mention how they make my kitchen smell like a cozy bakery.

Ingredients

• 1 cup all-purpose flour, sifted for lightness
• 1/2 teaspoon baking powder, for that perfect rise
• 1/4 teaspoon salt, to enhance all the flavors
• 1/4 teaspoon freshly ground black pepper, for a slight kick
• 1 large farm-fresh egg, beaten
• 1/2 cup whole milk, for richness
• 2 tablespoons rich extra virgin olive oil
• 1 cup fresh spinach, finely chopped and packed
• 1/2 cup crumbled feta cheese, for a salty tang

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a mini muffin tin with olive oil or non-stick spray.
2. In a large mixing bowl, whisk together the sifted flour, baking powder, salt, and black pepper until well combined.
3. In a separate bowl, mix the beaten egg, whole milk, and extra virgin olive oil until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined; overmixing can lead to tough muffins.
5. Stir in the finely chopped spinach and crumbled feta cheese until evenly distributed throughout the batter.
6. Spoon the batter into the prepared mini muffin tin, filling each cup about 3/4 full to allow for rising.
7. Bake for 12-15 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Vibrant and fluffy, these mini muffins offer a delightful contrast between the tender crumb and the slight crunch of the golden tops. Serve them warm with a dollop of Greek yogurt for an extra creamy texture, or pack them in your lunchbox for a savory snack that brightens up any day.

Tomato Basil Mini Muffins

Zesty mornings call for something special, and these Tomato Basil Mini Muffins are just the ticket. I stumbled upon this recipe during a summer visit to a farmer’s market, where the aroma of fresh basil and ripe tomatoes inspired me to create these bite-sized delights. Perfect for brunch or a savory snack, they’re a testament to how simple ingredients can come together beautifully.

Ingredients

• 1 cup all-purpose flour, sifted for lightness
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 1/4 cup rich extra virgin olive oil
• 2 farm-fresh eggs, beaten
• 1/4 cup whole milk, creamy and fresh
• 1/2 cup cherry tomatoes, diced and juicy
• 2 tbsp fresh basil leaves, finely chopped and aromatic
• 1 tsp baking powder, for that perfect rise
• 1/2 tsp sea salt, finely ground
• 1/4 tsp finely ground black pepper, for a slight kick

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a mini muffin tin with olive oil.
2. In a large bowl, whisk together the sifted flour, grated Parmesan, baking powder, sea salt, and black pepper until well combined.
3. In another bowl, mix the beaten eggs, whole milk, and extra virgin olive oil until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to keep the muffins tender.
5. Stir in the diced cherry tomatoes and chopped basil until evenly distributed throughout the batter.
6. Spoon the batter into the prepared mini muffin tin, filling each cup about 3/4 full.
7. Bake for 12-15 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Just out of the oven, these muffins boast a moist interior speckled with bursts of juicy tomato and fragrant basil. Serve them warm with a dollop of cream cheese for an extra layer of richness, or pack them for a picnic to enjoy the flavors of summer wherever you go.

Garlic Parmesan Mini Muffins

Every time I whip up these Garlic Parmesan Mini Muffins, I’m reminded of the cozy Sunday brunches at my grandma’s house. There’s something incredibly comforting about the aroma of garlic and parmesan wafting through the kitchen, promising little bites of savory goodness that are perfect for any occasion.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 2 tsp baking powder, for that perfect rise
• 1/2 tsp salt, to enhance all the flavors
• 1/4 tsp freshly ground black pepper, for a subtle kick
• 1/3 cup unsalted butter, melted and slightly cooled
• 1 cup whole milk, at room temperature for even mixing
• 1 large farm-fresh egg, lightly beaten
• 2 cloves garlic, minced finely for a robust flavor
• 1/2 cup freshly grated Parmesan cheese, for a sharp, salty depth
• 1 tbsp fresh parsley, chopped finely for a pop of color and freshness

Instructions

1. Preheat your oven to 375°F (190°C) and generously grease a mini muffin tin with butter or non-stick spray.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, baking powder, salt, and black pepper until well combined.
3. In a separate bowl, mix the melted butter, whole milk, and beaten egg until smooth. Tip: Ensure the butter is slightly cooled to avoid cooking the egg.
4. Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Overmixing can lead to tough muffins.
5. Fold in the minced garlic, grated Parmesan cheese, and chopped parsley until evenly distributed throughout the batter.
6. Spoon the batter into the prepared mini muffin tin, filling each cup about 3/4 full. This allows room for the muffins to rise beautifully.
7. Bake for 12-15 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool slightly. Tip: They’re best served warm, when the flavors are most vibrant.

Golden and aromatic, these mini muffins boast a tender crumb with pockets of melted Parmesan and a hint of garlic in every bite. Serve them alongside a creamy soup or as a standout appetizer at your next gathering, and watch them disappear before your eyes.

Conclusion

Just like that, you’ve got 20 scrumptious mini muffin pan recipes to spice up your baking game! Whether you’re craving something sweet or savory, this roundup has you covered. We’d love to hear which recipes stole your heart—drop a comment below. And if you found this collection as delightful as we hope, don’t forget to share the love on Pinterest. Happy baking!

Bella Bacinos