Mini Honey-Oat Muffins
Mini Honey-Oat Muffins
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup rolled oats
- 1/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup milk
- 1/2 cup honey
- 1 large egg
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
For Preparation
- butter, for greasing muffin tin, or paper liners
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a mini muffin tin or line with paper liners. This recipe yields approximately 18-24 mini muffins.
⏱️ 2 min•🌡️ 375
- 2
In a large mixing bowl, whisk together the all-purpose flour, rolled oats, granulated sugar, baking powder, baking soda, ground cinnamon, and salt until well combined.
⏱️ 3 min
- 3
In a separate medium bowl, whisk together the milk, honey, large egg, melted unsalted butter, and vanilla extract until smooth.
⏱️ 3 min
- 4
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or spoon until just combined. Be careful not to overmix; a few lumps are perfectly fine. Overmixing can lead to tough muffins.
⏱️ 3 min
- 5
Divide the batter evenly among the prepared mini muffin cups, filling each about two-thirds full.
⏱️ 2 min
- 6
Bake for 10 to 12 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
⏱️ 12 min•🌡️ 375
- 7
Remove the muffin tin from the oven and let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Mini Honey-Oat Muffins
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup rolled oats
- 1/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup milk
- 1/2 cup honey
- 1 large egg
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
For Preparation
- butter, for greasing muffin tin, or paper liners
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a mini muffin tin or line with paper liners. This recipe yields approximately 18-24 mini muffins.
⏱️ 2 min•🌡️ 375 - 2
In a large mixing bowl, whisk together the all-purpose flour, rolled oats, granulated sugar, baking powder, baking soda, ground cinnamon, and salt until well combined.
⏱️ 3 min - 3
In a separate medium bowl, whisk together the milk, honey, large egg, melted unsalted butter, and vanilla extract until smooth.
⏱️ 3 min - 4
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or spoon until just combined. Be careful not to overmix; a few lumps are perfectly fine. Overmixing can lead to tough muffins.
⏱️ 3 min - 5
Divide the batter evenly among the prepared mini muffin cups, filling each about two-thirds full.
⏱️ 2 min - 6
Bake for 10 to 12 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
⏱️ 12 min•🌡️ 375 - 7
Remove the muffin tin from the oven and let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
⏱️ 2 min