Little Bites Mini Muffins (Printable)

Tender bite-sized muffins with yogurt and vanilla, ready in 27 minutes; perfect for snacks or lunchboxes.

# What You Need:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/4 cup packed light brown sugar
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon salt

→ Wet Ingredients

07 - 1/3 cup vegetable oil
08 - 1/3 cup milk
09 - 2 large eggs
10 - 1 teaspoon pure vanilla extract
11 - 1/2 cup plain Greek yogurt or sour cream

→ Optional Add-ins

12 - 1/2 cup mini chocolate chips or blueberries

# How-To Steps:

01 - Preheat oven to 375°F. Line a mini muffin tin with paper liners or lightly grease each cup.
02 - In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In a large bowl, whisk together the vegetable oil, milk, eggs, vanilla extract, and Greek yogurt until smooth and well blended.
04 - Pour the dry ingredient mixture into the wet ingredients and fold gently until just combined. Avoid overmixing to keep the muffins tender.
05 - Gently fold in mini chocolate chips or blueberries, if using, distributing them evenly throughout the batter.
06 - Spoon the batter evenly into the prepared mini muffin pan, filling each cup about three-quarters full.
07 - Bake for 10 to 12 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
08 - Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.

# Expert Tips:

01 -
  • These mini muffins bake in under twelve minutes, which means you can satisfy a craving almost instantly.
  • The Greek yogurt keeps every single bite impossibly tender without needing butter.
  • Kids treat them like candy, and adults secretly eat just as many when nobody is watching.
02 -
  • Overmixing the batter creates tough, rubbery muffins with tunnels instead of a tender crumb, so stop stirring the moment the flour disappears.
  • Filling the mini cups more than three quarters full causes the batter to overflow and fuse the muffins together into one giant, messy cap.
  • Every oven runs differently, so start checking at the 10 minute mark because these tiny muffins go from perfect to overbaked in under a minute.
03 -
  • Toss your chocolate chips or blueberries in a half teaspoon of flour before folding them in, and they will stay suspended in the batter instead of sinking to the bottom.
  • Take the muffins out when the toothpick still has a few moist crumbs clinging to it, because carryover heat will finish the job without drying them out.

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