small muffin recipe
The Best small muffin recipe
Easy Tomato Garlic Mini Muffins
A quick, flavorful batch of mini muffins with a tangy tomato-garlic sauce, perfect for a weeknight dinner or snack. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 large egg
- 6 tablespoons melted butter
- ½ cup tomato sauce
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- ½ teaspoon dried oregano
👨🍳Directions
-
1
Preheat oven to 400°F. Line a baking sheet with parchment paper. -
2
In a bowl, whisk flour, baking powder, and salt. Add the egg and melted butter, mixing until smooth. -
3
In a separate bowl, combine tomato sauce, minced garlic, olive oil, and oregano. Pour into the dough and stir gently. -
4
Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them about 2 inches apart. Bake for 18–20 minutes, until tops are golden.
🔧Equipment
- Mixing bowl
- Baking sheet
- Oven
- Measuring cups
- Whisk
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Tomato Garlic Mini Muffins Works
❓ Frequently Asked Questions About Tomato Garlic Mini Muffins
1. Can I substitute any of the ingredients in this muffin recipe?
Yes, you can make swaps, but keep the ratios close. For example, you can use 1:1 substitutions for:
– Self-rising flour with all-purpose flour (add 1.5 tsp baking powder and ¼ tsp salt).
– Applesauce for yogurt (reduce liquid by 2 tbsp).
– Melted butter for oil (use the same amount).
For nuts or chocolate chips, omit them entirely—these add texture but aren’t essential.
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2. How do I know if my muffins are done?
A perfectly baked muffin reaches internal temperature of 190°F (88°C) when inserted with a toothpick. If the toothpick comes out clean, the muffins are done. If batter clings, bake 1–2 minutes longer. They’ll be golden and firm on top, with edges slightly puffy.
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3. Can I make these muffins ahead of time?
Yes, but with care. Bake as directed, let them cool completely, then store in an airtight container at room temperature for 2 days. For longer storage (up to 1 month), freeze them flat on a tray, then transfer to a bag. Reheat in a 350°F (175°C) oven for 5–8 minutes until warmed through.
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4. Why did my muffins turn out dense instead of light and fluffy?
Dense muffins often result from:
– Overmixing the batter (stop folding once flour is incorporated).
– Not enough leavening (check baking powder/soda expiration).
– Underbaking (pull them from the oven when the toothpick comes out wet).
– Using too much liquid (reduce yogurt or milk by 2–3 tbsp if needed).
Avoid overcrowding the pan—space muffins 1 inch apart for even baking.
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5. Can I use this recipe for gluten-free muffins?
To adapt, replace the all-purpose flour blend with a 1:1 gluten-free flour mix (like King Arthur or Bob’s Red Mill). Add 1 tbsp psyllium husk powder to improve structure. Reduce liquid by 2–3 tbsp and increase baking time by 2–3 minutes. Test in small batches, as gluten-free mixes vary.
