Microwave Mini Muffins
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Microwave Mini Muffins
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Get ready to delight your little ones with these adorable homemade mini muffins! This copycat recipe for chocolate or blueberry muffin bites is a breeze to make, thanks to Anytime Freezer Trays (yes, you can cook with them too!). Just scoop 2 tablespoons of batter into each section and pop them in the microwave for 90 seconds. It's a quick and fun baking activity that your kids will absolutely love!
Looking to make this recipe allergen-friendly? The batter calls for no eggs, and you can substitute milk and butter for dairy-free alternatives.
All of Anyday’s recipes are tested (and retested!) in many different microwaves and home kitchens to make sure they work — and work well.
What You’ll Need
What You’ll Need
2-Tbsp Anytime Freezer Tray
Freeze brown butter, sauces, and caramelized onions into 2-tbsp portions, pop out, and reheat.
The Anyhand Mitts
Handle hot Anyday dishes with care with these microwave mitts that double as trivets!
Ingredients
- 6 tablespoons all-purpose flour
- 2½ tablespoons sugar
- 1 pinch of kosher salt
- ⅛ teaspoon baking soda
- ¼ teaspoon vanilla extract
- 3 tablespoons whole milk
- 1½ tablespoons melted butter or vegetable oil
- 2 tablespoons frozen blueberries or chocolate chips (optional)
Preparation
- Coat the cups of an Anytime Freezer Tray (2-Tbsp) with cooking spray and set aside. Make sure you grease the trays well so the muffins stay intact!
- In a mixing bowl, whisk flour, sugar, salt, baking soda, vanilla, milk, and butter or oil until a smooth batter is formed.
- Fold in the blueberries or chocolate chips, then evenly split the batter into the Anytime Freezer Tray (2-Tbsp) up to the half-fill line (roughly 1 tablespoon of batter). Be careful not to overfill!
- Transfer 1 tray to the microwave to the microwave and cook for 1-2 minutes, or until the muffins are fully cooked. To test, insert a toothpick into the center of the muffin and check that it comes out dry. Repeat with any remaining batter, if needed.
- Allow to cool for 5 minutes before popping muffins out of the trays. Store in an airtight container for up to 3 days.
Serving suggestions & tips
- Use an Anytime Freezer Tray (1/2 Cup) to cook larger muffins, making sure to coat the cups with cooking spray. Double the cooking time for larger muffins.
- Substitute blueberries for sliced bananas, diced peaches, or raspberries.
- Try mini chocolate chips, peanut butter chips, or sugar-free baking chips.
- Use our Banana Bread or Zucchini Bread batter to make mini muffins in the Freezer Trays.
Recipe notes
- Freeze for later! Cover the portioned batter with the lids and freeze for up to 6 months. You may cook from frozen or thawed.
- Why frozen blueberries? Not only are frozen blueberries cheaper, but they also tend to hold less moisture than fresh berries which helps them keep their shape better when cooked.
- Time Saver: Use store-bought mix for muffins of vanilla cake mix. Prepare the batter to package directions and proceed with Step 2.
- Microwave ovens vary, even with the same wattages. Adjust cooking times as needed.
