Mini Muffin Recipes That Kids Love

Add 60 grams of white sugar to the softened butter. (The room temperature is cold today. If the oil and water separate, you can stir it over a 50-degree warm water bath. You don't need to stir it over the water bath continuously. You can take it out when it is silky smooth.)

I added 10g of caramel syrup. I tried 20g before and the caramel flavor was even stronger. You can also add honey or various syrups (mainly to increase moisture).

Beat 2 whole eggs until smooth and set aside.

Cream the butter, sugar, and syrup until light and fluffy.

Pour the egg mixture in two batches and stir well.

After adding the eggs, it's ready to be whipped.

Add 130g of milk; using heavy cream will give it a better texture. Use whatever you have on hand.

Weigh out the flour ingredients: 130g of low-gluten flour

30g of cocoa powder

30g cornstarch (reduce to 15g if you want a softer texture)

10g baking powder

Add a pinch of salt and stir well.

Sift the dry ingredients in three batches, and gently mix using a folding motion in an "J" pattern until no dry powder remains.

For the first two applications, you don't need any dry powder at all; 90% is enough to prevent gluten development.

Mix thoroughly until no dry powder remains after the third mixing.

Add 50g of chocolate chips and mix a few times.

Pour the mixture into the piping bag in two batches.

Squeeze until 10/10 full

Decorate the surface with chocolate chips

Preheat the oven to 175 degrees Celsius for 10 minutes, then bake at 175 degrees Celsius on the middle rack for 15 minutes.

The mini muffins are baked and have a slightly crispy crust.

This amount uses about 5-6 of these mushroom heads, squeezed to 10 or 11/10 full.

Preheat oven to 170 degrees Celsius for 10 minutes. 1️⃣ Bake on the middle rack for 10 minutes. 2️⃣ Move to the lower rack for the second 10 minutes. 3️⃣ Bake on the middle rack for the last 5 minutes. 4️⃣ Bake for a total of 25 minutes (it will be soft and fluffy inside when hot; if you prefer, you can bake for 8 minutes in step 3. It won't be hard even after taking it out of the refrigerator).

This size is suitable for adults and goes great with coffee! I experimented with several molds; the large mushroom-shaped mold looked the best. The mini muffin mold was the next best.

Mini muffins are perfect for kids, one at a time.