Pour the butter-egg mixture into the dry ingredients. Stir gently by hand until just combined. The batter should be thick and slightly lumpy—avoid overmixing to keep the muffins tender.

Step 5: Fill and Bake
Spoon the batter into the prepared mini muffin cups, filling each about 2/3 full. Bake for 20–25 minutes, until the edges are golden and the tops spring back lightly when touched.

Step 6: Cool and Remove
Allow the muffins to cool in the pan for about 5 minutes. This resting period helps the sugars set so the muffins hold their shape. Run a thin knife around each muffin to release it, then transfer to a wire rack to cool completely.