Скачать или смотреть The Cutest, Fluffiest Mini Muffins

Mini muffins are the perfect after school snack or sweet breakfast treat! My recipe makes 30 super soft and fluffy muffins in just over 20 minutes.

Recipe: https://sugarspunrun.com/mini-muffins/

Ingredients
1 ¾ cups all-purpose flour (220g)
¾ cup granulated sugar (150g)
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon table salt
1 cup sour cream (240g)
½ cup unsalted butter, melted (113g)
1 large egg
1 teaspoon vanilla extract
1 cup mini chocolate chips (170g)
Coarse sugar for sprinkling (optional)

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Mini muffin tin (Affiliate Link): https://amzn.to/3pQbAAe
Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx
1 ½ Tablespoon cookie scoop (Affiliate Link): https://amzn.to/41b9CMo
Coarse Sugar (Affiliate Link): https://amzn.to/4etrlEJ

Instructions
00:00 Introduction
00:13 Preheat oven to 375F (190C) and line 15 wells of a 24-count mini muffin tin with paper liners (see note), alternating wells. Set aside.
00:25 In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
01:10 In a separate, medium-sized mixing bowl or a large measuring cup, whisk together sour cream, butter, egg, and vanilla until mixture is well-combined (it’s OK if the butter separates a bit, just do your best).
02:25 Add the wet ingredients into the dry ingredients and gently stir the ingredients together with a spatula. The batter will be quite stiff/dry, this is normal! When ingredients are about 50% combined, add in the chocolate chips and finish stirring until ingredients are just combined and no flour streaks remain.
04:07 Scoop batter by 1 ½ Tablespoon sized scoop into prepared muffin tin.
06:47 Bake in center rack of 375F (190C) preheated oven for 12-13 minutes. When muffins are finished baking you may notice some light golden browning and a toothpick inserted in the center should come out clean or with a few moist crumbs.
07:07 Allow muffins to cool in their pan for 5 minutes before carefully removing and baking your second batch of muffins.

Notes
What’s with the alternating rows?
This recipe makes 30 muffins, which means you’ll need to bake two batches of muffins. By spacing out the muffins (and alternating the paper liners, you can see what I mean in the photo in the post if that helps!) you encourage the muffin tops to grow taller and you will get more even, faster baking. I bake one batch at a time and allow the muffin tin to cool before baking your second batch. It’s totally fine for the batter to sit, covered, as it waits for the first batch to bake and cool, in fact it will help the muffin tops be even taller!
Coarse sugar
Baker’s sugar, organic cane sugar (which is more coarse than average granulated sugar) or even cane sugar work best here for a nice texture! However if you don’t have any of these, you can just use a light sprinkling of regular granulated sugar (or even skip it).
Storing
Muffins are best enjoyed warm, but they will keep in an airtight container at room temperature for up to 3 days. They may also be tightly wrapped and frozen for several months.

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