Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 3 tbsp (37g) granulated sugar
  • 1 tbsp (12g) baking powder
  • 0.5 tsp (3g) salt
  • 1 cup (240ml) whole milk
  • 1 large (50g) egg
  • 3 tbsp (42g) unsalted butter, melted and cooled
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat your oven to 375°F (190°C) and generously coat every cavity of a mini muffin tin with non-stick spray or melted butter.
  2. In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
  3. In a separate large bowl, beat the egg, then stir in the whole milk, melted butter, and vanilla extract.
  4. Pour the dry ingredients into the wet mixture and whisk gently until just combined, leaving small lumps to maintain fluffiness.
  5. Fold in optional mix-ins such as chocolate chips or blueberries if desired.
  6. Spoon the batter into the mini muffin tin, filling each cavity approximately 3/4 of the way full.
  7. Bake for 10–12 minutes until the tops spring back when touched and the edges are light golden-brown.
  8. Allow the poppers to cool in the pan for 5 minutes to set the structure, then carefully remove them to a cooling rack.