Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Optional: chocolate chips, sprinkles, or berries
Instructions
- Preheat oven to 350°F (175°C). Line a mini muffin pan with paper liners or lightly grease.
- In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together milk, oil, eggs, and vanilla extract.
- Pour wet ingredients into dry ingredients and stir until just combined. Fold in optional toppings if desired.
- Divide batter evenly among muffin cups, filling each about 2/3 full.
- Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Store muffins in an airtight container for up to 3 days.
- For gluten-free, substitute with a gluten-free flour blend.
- Add mix-ins like blueberries or chocolate chips for variation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini muffin
- Calories: 70 Kcal
- Sugar: 4g
- Sodium: 50mg
- Fat: 3.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.2g
- Protein: 1g
- Cholesterol: 15mg
