Homemade Mini Muffins

Homemade Mini Muffins


2 cups (260 g) Flourish flour

½ cup (100 g) granulated sugar

2 teaspoons baking powder

½ teaspoon salt,

¾ cup (180 ml) milk, room temperature

½ cup (114 g) unsalted butter, melted and cooled

2 large eggs, room temperature

2 tablespoons coarse sugar, optional


Preheat the oven to 350°F.

Line a muffin pan with paper liners; set aside.

In a small bowl, whisk the flour, sugar, baking powder, and salt together. In a medium bowl, whisk the milk, butter, and eggs together until well combined.

Add the flour mixture and stir with a silicone spatula just until combined.

Divide the batter evenly between the muffin cups and sprinkle the tops with coarse sugar if using.

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached.

Transfer muffins to a wire rack to cool completely. Muffins are best the day they are made but they can be stored for later use.

Recipe Courtesy of Baked By An Introvert