These Condensed Milk Mini Muffins are tiny, soft, buttery treats with a delicate crumb and a lovely milky sweetness. Sweetened condensed milk does double duty in this recipe, adding both sweetness and richness while helping keep the muffins wonderfully tender.
Because they’re made in a mini muffin pan, they’re perfect for parties, afternoon tea, children’s lunchboxes, dessert tables, or whenever you want a small bite of something homemade.
You only need a handful of everyday ingredients, and the batter comes together quickly. Serve them plain, dusted with powdered sugar, or dress them up with chocolate chips, nuts, or a simple glaze.
Why You’ll Love These Mini Muffins
- Soft and tender texture
- Delicious milky-buttery flavor
- Easy to prepare
- Made with simple ingredients
- Perfectly portioned for snacking
- Great for breakfast or tea time
- Easy to customize
- Freezer-friendly
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup sweetened condensed milk
- ¼ cup unsalted butter, melted and slightly cooled
- 1 large egg
- ¼ cup whole milk
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar, optional
- 2 tablespoons vegetable oil
Optional Add-Ins
- ¼ cup mini chocolate chips
- ¼ cup finely chopped nuts
- 2 tablespoons shredded coconut
- ½ teaspoon ground cinnamon
- 1 teaspoon lemon or orange zest
How to Make Condensed Milk Mini Muffins
1. Prepare the Oven and Pan
Preheat your oven to 350°F (175°C).
Grease a 24-cup mini muffin pan thoroughly or line it with mini muffin liners.
Set the pan aside.
2. Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt.
If you’re adding cinnamon, mix it into the dry ingredients as well.
Set aside.
3. Mix the Wet Ingredients
In another bowl, whisk together the condensed milk, melted butter, egg, milk, vanilla, and vegetable oil.
Whisk until the mixture is smooth and evenly combined.
If you prefer a slightly sweeter muffin, add the optional granulated sugar.
4. Combine the Batter
Gradually add the dry ingredients to the wet mixture.
Gently stir with a spatula until just combined.
Don’t overmix the batter. A few tiny lumps are perfectly fine.
Overmixing can develop too much gluten and make the muffins less tender.
If using chocolate chips, nuts, or coconut, gently fold them into the batter now.
5. Fill the Mini Muffin Pan
Divide the batter evenly among the mini muffin cups.
Fill each cup approximately ⅔ to ¾ full.
A small cookie scoop makes this step especially easy and helps keep the muffins a consistent size.
6. Bake
Place the pan in the preheated oven.
Bake for approximately 10–14 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Because mini muffins are small, check them early to prevent overbaking.
7. Cool
Remove the pan from the oven and allow the muffins to cool for about 5 minutes.
Carefully transfer them to a wire rack.
Allow them to cool completely before adding any glaze or powdered sugar.
Optional Condensed Milk Glaze
For an extra-sweet finish, make a simple glaze using:
- 3 tablespoons powdered sugar
- 1 tablespoon sweetened condensed milk
- ½ teaspoon milk or water, if needed
Mix until smooth.
Drizzle lightly over the cooled mini muffins.
You can also simply dust them with powdered sugar.
Tips for Perfect Mini Muffins
Don’t Overmix
Stir the batter only until the flour disappears. This helps maintain a soft crumb.
Measure the Flour Correctly
Too much flour can make small muffins dry and dense. For the most consistent result, spoon the flour into your measuring cup and level the top rather than packing it down.
Don’t Overfill the Cups
Filling them too high can cause the batter to spill over the sides as it rises.
Watch the Baking Time
Mini muffins cook much faster than standard muffins. Begin checking them around the 10-minute mark.
Use Room-Temperature Ingredients
Room-temperature egg and milk blend more easily with the melted butter and condensed milk, helping create a smoother batter.
Delicious Variations
Chocolate Chip Mini Muffins
Fold ¼ cup mini chocolate chips into the batter.
For extra chocolate flavor, add 1 tablespoon cocoa powder and replace 1 tablespoon of flour with it.
Coconut Condensed Milk Muffins
Add ¼ cup shredded coconut and ½ teaspoon vanilla or coconut extract.
Cinnamon Sugar Muffins
Add ½ teaspoon cinnamon to the batter.
After baking, brush the tops with a little melted butter and sprinkle lightly with cinnamon sugar.
Lemon Condensed Milk Muffins
Add 1 teaspoon finely grated lemon zest and a small splash of lemon juice.
Nutty Mini Muffins
Fold in finely chopped walnuts, pecans, or almonds.
Serving Ideas
These mini muffins are delicious served with:
- Tea
- Coffee
- Hot chocolate
- Warm milk
- Fresh fruit
- Yogurt
- Jam
- Whipped cream
For a party, arrange them on a dessert platter and dust lightly with powdered sugar.
Make-Ahead Instructions
The batter is best baked soon after mixing because the baking powder begins working once it becomes wet.
However, the finished muffins can be prepared ahead of time.
Bake them the day before serving and store them in an airtight container once completely cooled.
Storage
Store the muffins in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate them for up to about 5 days.
Allow refrigerated muffins to come to room temperature or warm them gently before serving.
Can You Freeze Mini Muffins?
Yes.
Place completely cooled muffins in a freezer-safe container or bag, separating layers with parchment paper if necessary.
Freeze for up to 2–3 months.
Thaw at room temperature and warm briefly if desired.
Frequently Asked Questions
Can I make these as regular-sized muffins?
Yes. Use a standard muffin pan and increase the baking time. Begin checking them around 18–22 minutes.
Can I leave out the sugar?
Yes. Condensed milk already provides considerable sweetness, so the additional sugar is optional.
Can I replace the butter with oil?
Yes. You can replace the melted butter with a neutral-flavored oil. The muffins will remain moist but may have a slightly different flavor.
Why did my mini muffins become dense?
Overmixing, too much flour, expired baking powder, or overbaking can all contribute to dense muffins.
Can I use homemade condensed milk?
Yes, provided it has a similar thick consistency and sweetness to commercial sweetened condensed milk.
Can I add frosting?
Absolutely. Once completely cool, top them with buttercream, cream cheese frosting, chocolate ganache, or a simple condensed milk glaze.
Recipe at a Glance
Prep Time: 10 minutes
Bake Time: 10–14 minutes
Total Time: About 25 minutes
Yield: 24 mini muffins
Oven Temperature: 350°F (175°C)
Final Thoughts
These Condensed Milk Mini Muffins are proof that a simple recipe can make an incredibly satisfying homemade treat. The condensed milk gives them a naturally rich, milky sweetness while butter and egg create a soft, tender crumb.
Keep them plain for an easy everyday snack, or add chocolate chips, coconut, nuts, cinnamon, or a drizzle of glaze when you want something more special. Their small size also makes them perfect for sharing—and just the right size for reaching for one more.
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Condensed Milk Mini Muffins – Soft, Sweet & Easy Homemade Treat
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Make soft and tender Condensed Milk Mini Muffins with simple ingredients and sweetened condensed milk. Perfect for breakfast, tea time, parties, and snacks.
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