If you’re looking for an easy, wholesome baked treat, these Greek Yogurt Mini Muffins – Simple & Fresh are exactly what you need. Made with everyday pantry ingredients and creamy Greek yogurt, these muffins are soft, moist, and lightly sweet—perfect for breakfast, snacks, or lunchboxes.
They come together quickly, don’t require any fancy equipment, and bake in just minutes. Whether you’re baking with kids, prepping snacks for the week, or craving something cozy and homemade, this recipe fits beautifully into busy, real-life schedules.
Why You’ll Love These Greek Yogurt Mini Muffins
These mini muffins are designed to be simple, reliable, and family-friendly. Here’s why they’re a favorite:
- Quick to make: One bowl and minimal prep
- Moist and tender: Greek yogurt keeps them soft without extra fat
- Mini size: Perfect for kids and portion control
- Versatile: Easy to customize with add-ins or flavor swaps
- Great for make-ahead: Store well and freeze beautifully
They’re sweet enough to feel like a treat but balanced enough to enjoy any time of day.
Ingredients for Greek Yogurt Mini Muffins
Main Muffin Batter
- 1 cup Greek yogurt (plain or vanilla)
- 2 large eggs
- ⅓ cup granulated sugar
- ¼ cup neutral oil (such as vegetable or avocado oil)
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
Optional Add-Ins
- Mini chocolate chips
- Fresh or frozen blueberries
- Chopped strawberries
- Cinnamon or lemon zest
Ingredient Notes & Substitutions
- Greek yogurt: Plain works best for controlling sweetness, but vanilla adds extra flavor. Full-fat or low-fat both work well.
- Flour: You can substitute up to half with whole wheat flour for more fiber.
- Sugar: Reduce slightly if using vanilla yogurt or sweet add-ins.
- Oil: Melted butter can be used for a richer flavor.
- Dairy-free option: Use a thick, unsweetened plant-based yogurt.
These muffins contain no alcohol or pork products and are naturally family-safe.
Step-by-Step Instructions
Step 1 – Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Lightly grease a mini muffin tin or line it with mini paper liners.
Step 2 – Mix the Wet Ingredients
In a large bowl, whisk together the Greek yogurt, eggs, sugar, oil, and vanilla extract until smooth and well combined.
Step 3 – Add the Dry Ingredients
Sprinkle the flour, baking powder, and salt over the wet mixture. Gently fold everything together just until no dry streaks remain. Avoid overmixing to keep the muffins tender.
Step 4 – Fold in Add-Ins (Optional)
If using chocolate chips, fruit, or other add-ins, fold them in gently at this stage.
Step 5 – Fill the Muffin Cups
Spoon the batter into the prepared mini muffin tin, filling each cup about ¾ full.
Step 6 – Bake
Bake for 12–15 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
Step 7 – Cool and Serve
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.
Pro Tips for Success
- Use room-temperature eggs for smoother batter
- Don’t overmix—gentle folding makes softer muffins
- Mini muffins bake quickly; check early
- For even sizes, use a small cookie scoop
- Let muffins cool slightly before removing to prevent sticking
Flavor Variations
Try one of these easy twists to keep things interesting:
- Blueberry Lemon: Add blueberries and a pinch of lemon zest
- Chocolate Chip: Stir in mini chocolate chips for a treat-style muffin
- Cinnamon Sugar: Add cinnamon to the batter and sprinkle tops lightly before baking
- Apple Spice: Fold in finely diced apples and cinnamon
- Banana Yogurt: Replace one egg with mashed ripe banana
Serving Suggestions
These Greek yogurt mini muffins are incredibly versatile:
- Serve with fresh fruit and milk for breakfast
- Pack into school or work lunchboxes
- Pair with yogurt or nut butter for a snack
- Add to brunch spreads or bake sales
- Enjoy as a light dessert with tea
Storage and Freezing Instructions
- Room temperature: Store in an airtight container for up to 2 days
- Refrigerator: Keeps fresh for up to 5 days
- Freezer: Freeze up to 3 months in a sealed freezer bag
To reheat, microwave for 10–15 seconds or let thaw at room temperature.
Nutrition Facts (Per Mini Muffin)
| Nutrient | Amount |
|---|---|
| Calories | ~85 |
| Protein | ~3 g |
| Carbohydrates | ~11 g |
| Fat | ~3 g |
| Fiber | ~0.5 g |
| Sodium | ~80 mg |
Values are estimates and may vary based on ingredients used.
FAQ About Greek Yogurt Mini Muffins
Can I use regular yogurt instead of Greek yogurt?
Yes, but the batter may be slightly thinner. If using regular yogurt, reduce it slightly or add an extra tablespoon of flour for structure.
Are these muffins healthy?
They’re a balanced option made with protein-rich yogurt and moderate sugar. You can make them even healthier by using whole wheat flour or reducing sugar slightly.
Can I make these as regular-size muffins?
Absolutely. Use a standard muffin tin and bake for 18–22 minutes, checking for doneness.
Why are my muffins dense?
Overmixing the batter is the most common cause. Stir just until combined and stop.
Can kids help make this recipe?
Yes! This is a great beginner baking recipe for kids since it uses simple steps and no special equipment.
Greek Yogurt Mini Muffins – Simple & Fresh
Equipment
- mini muffin tin
- mixing bowl
- whisk
- spoon or cookie scoop
- wire rack
Ingredients
- 1 cup Greek yogurt (plain or vanilla)
- 2 large eggs
- 1/3 cup granulated sugar
- 1/4 cup neutral oil (vegetable or avocado)
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a mini muffin tin or line with mini paper liners.
- In a large bowl, whisk together the Greek yogurt, eggs, sugar, oil, and vanilla extract until smooth.
- Add the flour, baking powder, and salt. Gently fold just until combined, being careful not to overmix.
- If using add-ins like fruit or chocolate chips, fold them in gently.
- Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
- Bake for 12–15 minutes, until lightly golden and a toothpick inserted comes out clean. Cool briefly before serving.
Notes
Nutrition
Final Thoughts
These Greek Yogurt Mini Muffins – Simple & Fresh are the kind of recipe you’ll come back to again and again. They’re easy, adaptable, and consistently delicious—perfect for busy mornings, snack breaks, or sharing with family and friends. Once you try them, they’re bound to become a staple in your baking rotation.
