recipe for mini muffins
The Best recipe for mini muffins
I’ve been making these for years, tweaking the recipe just enough to keep them tender and flavorful without making them too dense or dry. They’re perfect for busy mornings or when you’re hosting a small gathering and want something fresh but not too formal. Plus, they’re easy to customize—swap out the fruit for berries or add a sprinkle of cinnamon if you prefer something warmer. The best part? They’re light enough that they don’t weigh you down, but they’re still packed with natural sweetness from the fruit and a touch of spice. No one ever feels guilty eating them, and they’re a great way to use up fresh produce.
Easy Mini Tomato Garlic Muffins
A quick and flavorful batch of bite-sized muffins packed with tomato sauce and garlic. Perfect for snacking or serving alongside a salad.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1/2 cup milk
- 1 large egg
- 1/2 cup melted butter
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 tsp dried oregano
👨🍳Directions
-
1
Preheat oven to 375°F. Lightly grease a muffin tin with butter or line with paper liners. -
2
In a large bowl, whisk together flour, salt, milk, egg, and melted butter until smooth. -
3
In a small bowl, mix tomato sauce, minced garlic, olive oil, and oregano. Set aside. -
4
Fill each muffin cup two-thirds full with the dough. Spoon about 1 tbsp of sauce onto each muffin. -
5
Bake for 18–22 minutes, or until the muffins are golden and a toothpick inserted comes out clean.
🔧Equipment
- Mixing bowls
- Measuring cups
- Baking sheet
- Muffin tin
- Whisk
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Mini Tomato Garlic Muffins Works
❓ Frequently Asked Questions About Mini Tomato Garlic Muffins
1. How can I make sure my mini muffins stay soft and moist?
Use a mix of melted butter and a splash of milk or yogurt in the batter. Avoid overmixing the dough, and let it rest for 10 minutes before baking. For extra moisture, sprinkle a little milk or melted butter on top before baking.
2. Can I substitute any of the ingredients if I don’t have them on hand?
Yes, you can replace all-purpose flour with whole wheat flour (use the same amount). For a lighter texture, swap half the butter for Greek yogurt or sour cream. If you don’t have baking powder, use baking soda combined with a pinch of acid like lemon juice or vinegar.
3. Why did my muffins turn out dry instead of moist?
Overbaking is the most common cause. Check them at 15 minutes—muffins are done when they’re golden on top and a toothpick inserted comes out with just a few moist crumbs. If they’re still wet inside, they need more time. Also, ensure your oven is preheated to the correct temperature and avoid opening the oven door too soon.
4. How do I prevent my mini muffins from spreading too much?
Use a slightly larger muffin tin than usual (or line it with parchment paper for easier removal). Pack the batter firmly into the cups, filling them about two-thirds full. Avoid overmixing the dough, as this can create excess gluten, which causes spreading. Baking at a slightly lower temperature (around 350°F) for a few extra minutes can also help.
5. Can I make these muffins ahead of time and store them?
Yes, you can bake them fresh and store them in an airtight container at room temperature for up to 2 days. For longer storage, freeze them on a tray first, then transfer to a bag or container. To reheat, pop them in the microwave for 20–30 seconds or warm them in a 350°F oven for 5–7 minutes.
