These mini muffins are fluffy, sweet and addicting. The Greek yogurt creates a rich and soft muffin! They serve as great snack or dessert!
I love to make mini muffins for my toddler, and I always have Greek yogurt on hand. So I knew I had to make muffins out of Greek yogurt, and this recipe does not disappoint. I love to add mini chocolate chips to these; sprinkles are another great add in for this recipe. The Greek yogurt not only makes these muffins soft and rich, but I also love that it adds a dose of protein and fiber! They’re easy to make too: You mix all the ingredients together in a bowl and then scoop into a mini muffin & bake! I love to have these on hand for snacks and dessert throughout the week. I hope you love this recipe as much as my family and I do!
Ingredients
You will need All Purpose Flour, Baking Powder, Baking Soda, Salt, Whole Fat Plain Greek Yogurt – I have not tried this recipe with any other kind of yogurt, Honey or Maple Syrup, Butter – I have also made these with coconut oil and they come out just as good, Whole Egg, Vanilla Extract and Chocolate Chips – sprinkles are great in it as well.
For Littles
My toddler is in love with these muffins and I don’t blame her! What I love is that these muffins contain protein and fiber; necessary nutrients for little ones’ growing bodies. You can serve these to your littles 12 months +!
How To
In a big bowl combine all the wet ingredients and mix. Then add in the dry and mix.
Add in the chocolate chips and mix until combined.
Scoop batter into mini muffin pan and bake at 375 for 15 minutes.
Enjoy!:)
Greek Yogurt Mini Muffins
Ingredients
- 1 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup plain whole fat Greek yogurt
- 1/4 cup melted unsalted butter * see notes
- 1/3 cup honey or maple syrup
- 1 whole egg
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips
Instructions
- Preheat your oven to 375 and grease a mini muffin pan with olive oil spray. Set aside.
- In a small bowl, combine the flour, baking powder, baking soda and salt. Mixed until combined and then set aside.
- In a big bowl, throw in the Greek yogurt, butter, honey, egg and vanilla extract. Whisk until combined.
- Dump the dry ingredients into the wet and mix until combined.
- Using a rubber spatula, fold in the mini chocolate chips until evenly distributed.
- Using a 1 tablespoon cookie scoop or spoon, scoop the batter into the mini muffin pan until each cup is evenly filled.
- Bake at 375 for 15 minutes. Let cool for 19 minutes and then pop the muffins out of the muffin pan.
- You can store in an airtight container for up to 3 days or freeze for up to 3 months. Enjoy!:)
