Preheat Oven:
Preheat your oven to 400°F (200°C). Grease a 24-cup mini muffin tin with cooking spray or line with mini muffin liners.

Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and cane sugar until well combined.

Combine Wet Ingredients:
In a separate bowl, mix the whole milk, melted butter, egg, and vanilla extract until thoroughly blended.

Combine Wet and Dry Mixtures:
Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold the mixtures together until just combined; avoid overmixing to ensure tender muffins.

Fill Muffin Tin:
Evenly distribute the batter into the prepared mini muffin tin, filling each cup about ¾ full.

Add Toppings:
If desired, sprinkle mini chocolate chips, blueberries, or diced strawberries on top of each muffin.

Bake:
Place the muffin tin in the preheated oven and bake for 10-12 minutes, or until the muffins are lightly golden and a toothpick inserted into the center comes out clean.

Cool and Serve:
Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring to a wire cooling rack. Serve warm, optionally with maple syrup for dipping.