Little Bites Mini Muffins (Print version)

Tender mini muffins with yogurt and vanilla, studded with chocolate chips or blueberries — ready in under 30 minutes.

# Ingredient List:

→ 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

→ Add-ins

12 - 1/2 cup mini chocolate chips or blueberries

# How To Make It:

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 the vegetable oil, milk, eggs, vanilla extract, and Greek yogurt until smooth and well blended.
04 - Pour the dry ingredients into the wet mixture and fold gently until just combined. Avoid overmixing to keep muffins tender.
05 - Fold in mini chocolate chips or blueberries, distributing them evenly throughout the batter.
06 - Spoon batter into the prepared mini muffin cups, filling each 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 muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • These muffins come together in under 30 minutes from bowl to plate, which makes them a weeknight hero in my house.
  • The yogurt keeps them impossibly tender for days, and they freeze beautifully for lunchbox emergencies.
02 -
  • Mixing the batter past the point of just combined will give you tough, rubbery muffins every single time, so stop early.
  • If using frozen blueberries, toss them in a pinch of flour before folding them in to prevent purple streaked batter.
03 -
  • Let the wet ingredients come to room temperature before mixing so everything blends smoothly and bakes evenly.
  • Rotate the pan halfway through baking if your oven has hot spots, this prevents some muffins from overbrowning while others stay pale.

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