Description
Delightful Greek Yogurt Pancake Mini Muffins that combine the fluffiness of pancakes with the convenience of bite-sized muffins, perfect for a quick breakfast or snack. These moist mini muffins boast the richness of whole milk Greek yogurt and butter, enhanced with a hint of vanilla and optionally topped with fresh blueberries or mini chocolate chips for added flavor and texture.
Ingredients
Scale
Dry Ingredients
- 1 ¼ cups all-purpose flour
- 3 teaspoons baking powder
- ¼ teaspoon salt
- 2 tablespoons granulated sugar
Wet Ingredients
- 1 cup plain unsweetened whole milk Greek yogurt
- ½ cup whole milk
- 3 tablespoons unsalted butter, melted and slightly cooled
- 2 eggs
- 1 teaspoon vanilla extract
Topping (optional)
- 2–3 fresh blueberries per mini muffin or a sprinkle of mini chocolate chips
Instructions
- Prepare Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined to ensure even rising and seasoning of the muffins.
- Combine Wet Ingredients: In a separate mixing bowl, whisk together the granulated sugar, Greek yogurt, whole milk, melted butter, eggs, and vanilla extract until the mixture is smooth and homogenous.
- Mix Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients and gently fold using a rubber spatula until just combined. Be careful not to overmix to keep the batter light and fluffy.
- Prepare Mini Muffin Tin: Grease a mini muffin tin thoroughly with cooking spray to prevent sticking and allow easy removal of muffins after baking.
- Fill Muffin Tin: Distribute the batter evenly into the mini muffin tin, using approximately 1 tablespoon of batter per tin. This should fill each about halfway to allow space for rising.
- Add Toppings: Place 2-3 fresh blueberries or sprinkle mini chocolate chips on top of each muffin to add a burst of sweetness and texture.
- Bake Muffins: Bake the mini muffins in a preheated oven at 400°F (204°C) for 9 to 11 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool and Serve: Allow the muffins to cool in the pan for a few minutes before transferring to a wire rack. Serve warm or at room temperature.
Notes
- Ensure the melted butter is cooled slightly before mixing to prevent cooking the eggs prematurely.
- Do not overmix the batter to keep muffins tender and fluffy.
- You can substitute blueberries with other fresh fruit or chocolate chips as toppings according to preference.
- These mini muffins freeze well; store in an airtight container and reheat before serving.
- Use plain Greek yogurt for the best balance of tang and moisture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Greek
Keywords: Greek yogurt pancakes, mini muffins, breakfast muffins, easy muffin recipe, healthy muffins, Greek yogurt recipe, pancake muffins
