Greek Yogurt Pancake Mini Muffins Recipe
These Greek Yogurt Pancake Mini Muffins are a delightful twist on traditional pancakes, baked into bite-sized muffins that are perfect for breakfast or a snack. They are fluffy, tender, and lightly sweetened with a hint of vanilla, featuring wholesome ingredients like Greek yogurt and whole milk. Topped with fresh blueberries or mini chocolate chips, these mini muffins are both nutritious and delicious.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 24 mini muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
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
Toppings
- Fresh blueberries or mini chocolate chips (optional, 2-3 per muffin)
Instructions
- Combine Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt to ensure an even distribution of the leavening agents and seasoning.
- Mix Wet Ingredients: In a separate bowl, whisk together the granulated sugar, Greek yogurt, whole milk, melted and slightly cooled unsalted butter, eggs, and vanilla extract until smooth and well combined.
- Combine Mixtures: Add the dry ingredients to the wet ingredients and gently fold together using a rubber spatula until just combined. Be careful not to overmix to maintain a tender texture.
- Prepare Muffin Tin: Lightly grease a mini muffin tin with cooking spray to prevent sticking and ensure easy removal of the muffins.
- Fill Muffin Tin: Using a tablespoon, distribute the batter evenly into the mini muffin cavities, filling each about halfway to allow room for rising.
- Add Toppings: Place 2-3 fresh blueberries or sprinkle mini chocolate chips on top of each muffin for added flavor and texture.
- Bake the Muffins: Bake in a preheated oven at 400°F (204°C) for 9 to 11 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Notes
- Do not overmix the batter to keep the muffins light and fluffy.
- Fresh or frozen blueberries can be used; if using frozen, do not thaw to prevent the batter from becoming watery.
- You can substitute mini chocolate chips for the blueberries if preferred.
- Allow muffins to cool slightly before removing them from the tin to avoid breaking.
- Store leftover muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- Reheat muffins gently in the microwave for 10-15 seconds before serving.
Keywords: Greek yogurt pancakes, mini muffins, breakfast muffins, healthy snacks, quick breakfast
