Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup buttermilk (or milk with 1 teaspoon vinegar)
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup colorful candy-coated chocolates (like M&M’s)
- ¼ cup chopped nuts (optional)
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt to ensure even rising and a perfect crumb.
- In a separate bowl, beat the eggs, then add the buttermilk, vegetable oil, and vanilla extract. Mix until smooth.
- Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Avoid overmixing to keep muffins tender.
- Gently fold in the colorful candy-coated chocolates and nuts if using, for vibrant appearance and added flavor.
- Preheat your oven to 375°F (190°C). Line a mini muffin tin with paper liners or spray with non-stick spray. Fill each cup about ⅔ full with batter.
- Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean. Let muffins cool before serving.
Notes
- Store in an airtight container at room temperature for up to 2 days.
- For longer storage, refrigerate for up to a week or freeze individually wrapped muffins for up to 3 months. Reheat briefly before serving.
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin (about 24 muffins total)
- Calories: 85 Kcal
- Sugar: 7g
- Sodium: 120mg
- Fat: 4.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 20mg