Easy Freezer-Friendly Mini Muffin Breakfast Bites
These mini muffin breakfast bites are quick to make, freezer-friendly, and perfect for busy mornings. They offer a balance of soft crumb and slightly crisp edges, making them a delicious and portable breakfast option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 24 mini muffin bites 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1/4 cup vegetable oil
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup milk (whole or 2%)
- 1/2 cup mini chocolate chips or dried cranberries (optional)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease your mini muffin pan or line with mini paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt until well combined.
- In another bowl, whisk melted butter, vegetable oil, brown sugar, granulated sugar, eggs, vanilla extract, and milk until smooth.
- Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined; a few lumps are okay.
- Stir in mini chocolate chips or dried cranberries if using.
- Fill each mini muffin cup about 2/3 full using a teaspoon or mini scoop.
- Bake for 12-15 minutes, checking at 12 minutes with a toothpick; muffins are done when toothpick comes out clean or with a few crumbs.
- Let the muffin bites cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Once cool, arrange muffin bites in a single layer on a parchment-lined baking sheet and freeze for about 1 hour.
- Transfer frozen muffin bites to a freezer-safe bag or container.
- To reheat, microwave 2-3 bites for 20-30 seconds or warm in a toaster oven until heated through.
Notes
Use a balance of butter and oil to keep muffins moist after freezing. Avoid overmixing the batter to prevent tough muffins. Check baking time closely to avoid drying out. Freeze muffin bites on a baking sheet first to prevent clumping. Use mini paper liners for easier cleanup and less sticking.
Nutrition
- Serving Size: 1 mini muffin bite
- Calories: 80
- Sugar: 5
- Sodium: 90
- Fat: 4
- Saturated Fat: 1.5
- Carbohydrates: 11
- Fiber: 0.3
- Protein: 1.5
Keywords: mini muffins, breakfast bites, freezer-friendly, quick breakfast, easy muffins, portable breakfast, homemade snack