The following recipe and photography were provided by local blogger Abby Thome of The Thome Home.
Back to school season is officially here, which means many of us are preparing for the whirlwind that is getting our kids up and out the door on early weekday mornings.
Breakfast can be a scramble during the bustle of a busy school week, but these mini muffins make morning meals easy and effortless!
Bite-size muffins, customized with flavors your family enjoys, can be stored in the fridge all week and enjoyed cold, or microwaved in a flash for a warm fluffy treat. My family likes chocolate chip and blueberry and I think yours will too!
- Cook time:
- Prep time:
- Total time:
- 24 Mini Muffins of 12 Large Muffins
- 2 cups unbleached all-purpose flour
- 1/2 tsp. salt
- 2 tsp. baking powder
- 1/2 cup unsalted butter, room temperature
- 2/3 cup brown sugar
- 1/4 cup sugar
- 2 eggs
- 1/2 cup buttermilk
- 2 tsp. vanilla
- 1 cup Heinen’s baking chocolates OR zest of 1 lemon + 1 cup blueberries
- Using a stand mixer or handheld mixer, combine the butter and sugar until light and fluffy.
- Add the vanilla and eggs and mix until incorporated.
- Add the buttermilk and mix to incorporate.
- In a separate bowl, whisk together the flour, salt and baking powder. Pour the dry ingredients into the wet. Mix together for a minute or so until a smooth, shiny batter forms.
- If making chocolate chip muffins, fold in 1 cup of Heinen’s milk chocolate chips.
- If making lemon blueberry muffins, fold in the zest of 1 lemon and 1 cup of blueberries.
- Preheat the oven to 375˚F.
- Prepare a mini muffin tin with non-stick cooking spray.
- Fill each mini muffin cup to the top and bake at 375 ˚F for 10-14 minutes or until the muffins are cooked through.
- Let cool and remove the muffins from the muffin tin.
- Enjoy immediately or store in the fridge until ready to warm through in the microwave.