Description
Delicious and fluffy Greek Yogurt Pancake Mini Muffins that combine the tangy creaminess of Greek yogurt with classic pancake ingredients, baked into perfect bite-sized treats. These mini muffins are ideal for breakfast, brunch, or a quick snack, featuring a tender crumb and optional toppings like fresh blueberries or mini chocolate chips.
Ingredients
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 bean paste
Toppings (Optional)
- Fresh blueberries (2-3 per muffin)
- Mini chocolate chips (a sprinkle per muffin)
Instructions
- Mix Dry Ingredients: Whisk together the all-purpose flour, baking powder, and salt in a large mixing bowl until evenly combined.
- Prepare Wet Ingredients: In a separate bowl, whisk together granulated sugar, Greek yogurt, whole milk, melted butter, eggs, and vanilla bean paste until smooth and homogenous.
- Combine Wet and Dry: Add the dry ingredients to the wet mixture and gently fold using a rubber spatula just until the batter is combined, avoiding overmixing for a tender crumb.
- Prepare Muffin Tin: Lightly grease a mini muffin tin with cooking spray to prevent sticking and ease removal.
- Fill Muffin Tins: Use about 1 tablespoon of batter per mini muffin cup, filling each about halfway to allow room for rising during baking.
- Add Toppings: Place 2-3 fresh blueberries or sprinkle mini chocolate chips on top of each muffin batter-filled cup as desired.
- Bake: Preheat the oven to 400°F (204°C) and bake the mini muffins for 9-11 minutes, or until a toothpick inserted into the center comes out clean indicating they are fully cooked.
Notes
- Do not overmix the batter to keep the muffins light and fluffy.
- Using whole milk Greek yogurt contributes moisture and a subtle tanginess.
- Mini muffin tins yield perfectly portioned bites ideal for kids and quick breakfasts.
- Fresh blueberries can be substituted with other berries or nuts for variation.
- Store leftovers in an airtight container and refrigerate for up to 3 days or freeze for longer storage.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
