Mini Muffin Medley Recipe

Welcome to Zynahz, where every recipe is a celebration of family, creativity, and the simple joys of home cooking. Today, we’re bringing the warmth of home into your kitchen with our delightful Mini Muffin Medley Recipe. Imagine an assortment of mini muffins—blueberry bursting with juicy berries, rich and indulgent chocolate chip, and wholesome bran—arranged beautifully on a vintage cake stand. The scene is set with a charming checkered cloth, a steaming cup of coffee, and a cozy, country-style backdrop. These bite-sized treats are not only perfect for family gatherings but also make for a delightful surprise in your children’s lunchboxes. So, gather your loved ones, roll up your sleeves, and let’s create some magical moments together with this scrumptious medley of mini muffins.

Recipe Summary

• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Servings: 24 mini muffins
• Skill Level: Easy

Ingredients

• 1 3/4 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup vegetable oil
• 1/2 cup milk
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup fresh or frozen blueberries
• 1/2 cup bran flakes
• 1/2 cup chocolate chips

Instructions

1. Preheat your oven to 375°F (190°C) and line a mini muffin tin with paper liners or lightly grease the tin.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate bowl, blend the vegetable oil, milk, eggs, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients, mixing just until combined. The batter will be thick.
5. Divide the batter equally into three separate bowls.
6. Gently fold the blueberries into one portion, the bran flakes into the second portion, and the chocolate chips into the third portion.
7. Fill each section of the mini muffin tin with the different batter mixtures, about 3/4 full.
8. Bake for 15-18 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
9. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Helpful Tips

• For an extra moist texture, replace half the vegetable oil with unsweetened applesauce.
• Frozen blueberries can be used; there is no need to thaw them first.
• If you’re a fan of nuts, consider adding 1/4 cup of chopped walnuts or pecans to the batter for some added crunch.

Storage Instructions

Store the mini muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins in a single layer on a baking sheet, then transfer them to a freezer bag. They can be frozen for up to 3 months. Thaw at room temperature or warm in the microwave before serving.

Ingredient Substitutions

• If you’re out of vegetable oil, melted coconut oil or another light oil can be used in its place.
• For a dairy-free version, substitute the milk with almond milk or another plant-based milk.
• Whole wheat flour can replace all-purpose flour for a heartier muffin, though the texture will be denser.

Pairings

These mini muffins pair beautifully with a steaming cup of coffee or a cold glass of milk. For a delightful brunch, serve them alongside a fresh fruit salad and a savory quiche. They also make a great addition to a tea party spread with a variety of teas.

At Zynahz, our mission is to bring joy and creativity into your kitchen with each and every recipe. We hope you enjoy making and sharing these Mini Muffin Medley Recipe as much as we do. Don’t forget to share your marvelous muffin creations with us on social media using #ZynahzRecipes. Spread the love by sharing this recipe with your friends and family, and stay inspired by exploring more delightful recipes on Zynahz. Follow us for more culinary adventures and sign up for our newsletter to keep the deliciousness coming straight to your inbox. Happy baking!