Greek Yogurt Mini Muffins Recipe
Are you looking for a healthy, delicious breakfast that your whole family will love? This Greek Yogurt Mini Muffins Recipe is the absolute best way to start your busy mornings.
Equipment
- A twenty-four count mini muffin baking pan
- Two large glass mixing bowls
- A sturdy wire whisk for dry ingredients
- A flexible rubber spatula for folding the batter
- A small cookie scoop for portioning dough
- Paper mini muffin liners, optional
- A wire cooling rack
Ingredients
- All-purpose flour – 1.5 cups
- Baking powder – 1 teaspoon
- Baking soda – 1/2 teaspoon
- Fine sea salt – 1/4 teaspoon
- Plain whole milk Greek yogurt – 1 cup
- Pure maple syrup or honey – 1/2 cup
- Large egg – 1, room temperature
- Unsalted butter – 1/4 cup, melted and cooled
- Pure vanilla extract – 1 teaspoon
- Fresh blueberries or mini chocolate chips – 1/2 cup
Instructions
Preheat and Prep
- Turn your oven to 350 degrees Fahrenheit so it reaches the perfect temperature while you work. Lightly spray your mini muffin pan with nonstick cooking spray or line the cups with mini paper liners. Set the prepared baking pan aside on your kitchen counter.
Whisk Dry Ingredients
- In your first large bowl, combine the all-purpose flour, baking powder, baking soda, and fine sea salt. Use a wire whisk to blend the powders together thoroughly for thirty seconds. This ensures your muffins rise evenly in the oven later.
Mix Wet Ingredients
- In the second large bowl, combine the plain Greek yogurt, maple syrup, egg, melted butter, and vanilla extract. Whisk the mixture vigorously until it is completely smooth, creamy, and pale yellow. Ensure there are no large yogurt lumps left behind.
Combine into Batter
- Pour the wet mixture directly into the bowl with the dry flour ingredients. Use a flexible rubber spatula to fold the components together very gently just until the flour disappears. Be careful not to overmix, or the muffins will become tough.
Fold in Mix-Ins
- Gently toss your fresh blueberries or mini chocolate chips into the thick muffin batter. Use your spatula to distribute them evenly throughout the mixture with two or three light folds. This ensures every single bite contains a sweet surprise.
Scoop the Batter
- Use a small cookie scoop to fill each mini muffin cup about three-quarters full. The uniform scoop size helps all twenty-four mini muffins bake at the exact same rate. Tap the pan gently on the counter to level the tops.
Bake and Cool
- Place the pan in the oven and bake for twelve minutes until the tops are golden. A toothpick inserted into the center should come out clean. Let them cool in the pan for five minutes before moving to a wire rack.
Notes
- Do not overmix the batter: Stir the wet and dry ingredients just until combined to keep the texture light and airy.
- Room temperature ingredients: Ensure your egg and yogurt are at room temperature so the melted butter does not harden during mixing.
- Swap the fruit: You can easily use chopped strawberries, raspberries, or dried cranberries instead of blueberries.
- Add warm spices: Stir half a teaspoon of ground cinnamon into the flour mix for a cozy autumn flavor profile.
- Try flavored yogurt: Use vanilla Greek yogurt instead of plain for an extra touch of sweetness and depth.
- Storage: Cool completely on a wire rack before storing. Line an airtight container with a paper towel to absorb moisture. Store on the counter for up to 3 days, or freeze in a heavy-duty bag for up to 3 months.
- Reheating: Warm a frozen mini muffin in the microwave for fifteen seconds to restore that fresh-out-of-the-oven softness.
- Pairings: Pair beautifully with a hot mug of hazelnut coffee or herbal tea, a savory vegetable egg frittata, crispy turkey bacon, or fresh sliced melons.