Find the best mini muffin recipes for kids, with easy methods, nutritious ingredients, and the yummiest flavor. With options from Chocolate Chip to veggie-packed muffins—all ready in about 20 minutes.
Mini Muffin Recipes
Mini muffins are one of the most perfect snacks for kids and this round up of recipes includes my top ten picks. Each of these recipes is easy to make—most require just a bowl and measuring cups—and there is a range of flavors to satisfy the kids preferences.
And when you want to store them, you can find all of the information you need in each recipe. Or check out How to Freeze Muffins for tips on stashing some of your batch in the freezer.
So whether you need Preschool Snacks, an easy Toddler Breakfast, or just want a homemade snack to share with the kids—and enjoy yourself—these muffin recipes have you covered.
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Chocolate Chip Mini Muffins
With a flavor and texture that’s similar to what you can buy at the store, for so much less money, this recipe is an all-time favorite.
Moist tender Mini Chocolate Chip Muffins that taste as good as store bought, but have a little extra nutrition? Sign. Me. Up. These muffins are seriously delicious and are a must-make if you have fans of Little Bites in your house!
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Mini Blueberry Muffins
Small frozen wild blueberries fit perfectly in these little mini muffins, though you can use regular berries as well according to what you can find at the store.
Fluffy and perfectly moist, these little muffins have protein and calcium—plus bursts of delicious blueberries. (Like Little Bites, but with more nutrients and for less $$.) See Notes for allergy variations.
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Applesauce Muffins
With one bowl and no electric equipment, these lightly sweetened muffins are nutritious and so easy to make.
Perfectly spiced and just sweet enough, these Applesauce Muffins are a yummy breakfast or snack. We like these on their own, topped with nut or seed butter, or even with a smear of cream cheese. See what your littles like!
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Birthday Cake Muffins
Call them Birthday Cake Muffins, Sprinkle Muffins, or Funfetti Muffins…no matter what, this recipe is one of the most fun around.
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Mini Cinnamon Muffins
With the flavor of a snickerdoodle cookie and the most texture crumb, this easy muffin recipe is a favorite with the kids.
Made with a base of applesauce and whole grain flour, these easy mini muffins are sweet enough to taste like a treat!
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Carrot Cake Muffins
Packed with both fruits and veggies, this recipe is a favorite to make in our mini muffin pan and pop into the oven to bake up for snack or breakfast.
These are delicious served warm soon after baking, at room temperature or even chilled, so see what your family prefers. They are naturally dairy-free and can be made gluten-free and egg-free as well. See the Notes section for details.
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Easy Pumpkin Muffins
Packed with pumpkin and cozy spices (and vanilla extract to round things out), this muffin recipe is perfect for fall—and any day you crave pumpkin spice.
Tender, fluffy, and perfectly spiced, these easy Pumpkin Muffins are a one-bowl, no-special-equipment recipe that’s perfect to share for breakfast or snack.
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Chocolate Banana Muffins
With ripe banana, cocoa powder, yogurt, and mini chocolate chips in the muffin batter, this easy recipe bakes up to be incredibly fluffy. So yummy!
With the delicious flavor combination of banana and chocolate, these muffins are both delicious and nutritious. Be sure to use very ripe bananas since they taste the sweetest. Warm the muffins slightly after storing in the fridge if desired.
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ABC Muffins
With three kinds of produce, this recipe is easy to stir up in a large bowl and bake for breakfast or snack for a baby, toddler, or big kid.
These are deliberately very moist (and moister than regular muffins) to ensure they are easy for baby to chew and swallow, so expect that from the interior. They have three types of produce in the mix and are a yummy breakfast or snack.
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Zucchini Carrot Muffins
Withe dry ingredients from the pantry and two kinds of produce, this recipe is a favorite to make all year long.
I prefer to grate my own carrots to ensure that the texture is finer and isn’t very noticeable in the baked muffins. See the Notes for allergy substitutions.
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How to Store Mini Muffins
Transfer the baked muffins to a wire rack and let cool completely. Then, you can store in an airtight container for about 3 days at room temperature or for about 5-7 days in the fridge.
Or, you can transfer the muffins to a storage bag, remove as much air as possible, and freeze for up to 6 months.
Best Tips for Making Mini Muffins
- Use a nonstick mini muffin tin and grease it well with nonstick spray. I prefer this over using muffin liners as they may stick to the muffins.
- Use fresh baking powder and baking soda to ensure that the muffins rise nicely.
- Test for doneness using a cake tester or toothpick inserted into the center of a muffin. It should come out clean.
- Add a pinch of salt to bring out the rest of the flavors of the muffins.
- Use a mini ice cream scoop or cookie scoop to easily fill the mini muffin pan to make bite-size muffins.
- Generally, you can make any muffin recipe dairy-free by using vegetable oil in place of butter and nondairy milk in place of dairy milk. To make a muffin vegan without eggs, look in the Notes at the end of each individual muffin recipe.
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