Preheat your oven to 375°F (190°C) so it is perfectly hot when the batter is ready. Grease every cup of your mini muffin tin thoroughly with non-stick spray or butter.

In your first large bowl, whisk together the flour, white sugar, baking powder, and salt. Make sure there are no large clumps of flour left in the dry mixture base.

In the second bowl, mix the milk, beaten egg, melted butter, and vanilla extract together. Whisk gently until the yellow yolk is fully blended into the white milk mixture.

Pour the wet ingredients into the bowl with the dry flour mixture. Use a spoon to stir them together until just combined, but do not over-mix the batter.

If you are using chocolate chips or berries, gently fold them into the thick batter now. This ensures every single popper has a delicious and sweet surprise hidden inside it.

Use your cookie scoop to fill each mini muffin cup about three-quarters of the way full. Leaving a little space allows the poppers to rise and become very light and fluffy.

Place the tin in the center of the oven and bake for 10 to 12 minutes. The tops should look slightly golden and spring back when you touch them gently.

Insert a toothpick into the center of one popper to see if it comes out clean. If the toothpick is wet, give them another minute or two in the heat.

Remove the tin from the oven and let it sit for two minutes on the counter. This short rest makes it much easier to pop the treats out without breaking.

Place the warm poppers on a plate with small bowls of syrup, honey, or nut butter. Serve them immediately while they are still warm and the chocolate chips are melty.