Preheat the Oven: Preheat your oven to 400°F (204°C). Lightly grease a mini muffin tin with cooking spray.

Mix Dry Ingredients: In a medium mixing bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt.

Combine Wet Ingredients: In a separate large bowl, combine 1 tablespoon cane sugar, 1 cup whole milk, 3 tablespoons melted (slightly cooled) butter, 1 egg, and 1 teaspoon vanilla extract. Whisk until well combined.

Combine Batter: Slowly add the dry mixture to the wet ingredients. Stir gently with a rubber spatula until just combined. Do not overmix.

Fill Muffin Tin: Evenly spoon the batter into the greased mini muffin tin. This recipe makes 24 mini muffins.

Add Toppings: Add your preferred toppings to each muffin. Use 1 teaspoon of mini chocolate chips, or 2–3 small pieces of diced strawberries or blueberries per muffin.

Bake: Bake in the preheated oven for 10–12 minutes, or until a toothpick inserted into the center comes out clean.

Cool & Serve:

Let muffins rest in the pan for 2–3 minutes, then remove and transfer to a wire rack. Serve warm with maple syrup for dipping.