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Greek Yogurt Mini Muffins

Delightful bite-sized muffins with a soft, fluffy texture and hints of sweetness, made with Greek yogurt for a creamy twist.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup Greek yogurt
  • 1/2 cup sugar
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Lightly grease a mini muffin pan or line it with paper liners.
  3. In a mixing bowl, combine the Greek yogurt, sugar, vegetable oil, eggs, and vanilla extract. Stir until smooth.
  4. In another bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, folding gently until no dry spots remain.
  6. Spoon the batter into the prepared mini muffin cups, filling each about two-thirds full.
Baking
  1. Place the muffin pan in the preheated oven and bake for 10-12 minutes or until golden brown and a toothpick inserted comes out clean.
  2. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage. Reheat in the microwave or oven to restore texture.