Mini Honey-Oat Muffins
Mini Honey-Oat Muffins
Ingredients
For the Muffins
- 1 cup all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/4 cup honey
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips, optional
- cooking spray, as needed
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a mini muffin tin with cooking spray or line with mini paper liners.
⏱️ 2 min•🌡️ 375
- 2
In a large mixing bowl, whisk together the all-purpose flour, old-fashioned rolled oats, granulated sugar, baking powder, baking soda, and salt until well combined.
⏱️ 3 min
- 3
In a separate medium bowl, whisk together the milk, honey, melted unsalted butter, large egg, and vanilla extract until smooth.
⏱️ 3 min
- 4
Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula until just combined. Be careful not to overmix; a few lumps are fine.
⏱️ 2 min
- 5
If using, gently fold in the mini chocolate chips.
⏱️ 1 min
- 6
Divide the batter evenly among the prepared mini muffin cups, filling each about two-thirds full.
⏱️ 3 min
- 7
Bake for 12 to 15 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
⏱️ 15 min•🌡️ 375
- 8
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Mini Honey-Oat Muffins
Ingredients
For the Muffins
- 1 cup all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/4 cup honey
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips, optional
- cooking spray, as needed
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a mini muffin tin with cooking spray or line with mini paper liners.
⏱️ 2 min•🌡️ 375 - 2
In a large mixing bowl, whisk together the all-purpose flour, old-fashioned rolled oats, granulated sugar, baking powder, baking soda, and salt until well combined.
⏱️ 3 min - 3
In a separate medium bowl, whisk together the milk, honey, melted unsalted butter, large egg, and vanilla extract until smooth.
⏱️ 3 min - 4
Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula until just combined. Be careful not to overmix; a few lumps are fine.
⏱️ 2 min - 5
If using, gently fold in the mini chocolate chips.
⏱️ 1 min - 6
Divide the batter evenly among the prepared mini muffin cups, filling each about two-thirds full.
⏱️ 3 min - 7
Bake for 12 to 15 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
⏱️ 15 min•🌡️ 375 - 8
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
⏱️ 5 min