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greek yogurt mini muffins

Simple Greek Yogurt Mini Muffins

Delicious Simple Greek Yogurt Mini Muffins recipe with step-by-step instructions.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 24 mini muffins
Calories: 950
Ingredients Method

Ingredients
  

  • 1/3 cup coconut oil (melted and cooled to room temp)
  • 2 eggs
  • 1/2 cup maple syrup (I use Coombs Family Farms for the best flavor)
  • 2 1/2 tsp vanilla extract
  • 1 cup yogurt (I recommend Fage 5% for a thick and creamy texture)
  • 1 cup oat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup strawberries (finely chopped, about 1/4-inch pieces)

Method
 

  1. Preheat your oven to 350°F and generously grease a mini muffin tin (24 cups) with cooking spray or butter—this prevents sticking and ensures easy removal. While the oven heats, finely chop your strawberries into ¼-inch pieces and set aside. Having everything prepped and ready before you start mixing will make the batter assembly quick and smooth.
  2. In a medium bowl, whisk together the melted coconut oil and eggs until well combined and slightly frothy, about 1 minute. This creates an emulsion that helps distribute moisture evenly throughout the muffins. Stir in the maple syrup, vanilla extract, and yogurt until smooth and fully incorporated. I find that using thick, full-fat yogurt like Fage makes these muffins incredibly moist and tender.
  3. In a separate small bowl, whisk together the oat flour, baking powder, baking soda, and salt. This mixing step is important because it distributes the leavening agents evenly throughout the flour, ensuring your muffins rise uniformly and have the right texture.
  4. Pour the dry ingredient mixture from Step 3 into the wet ingredients from Step 2, and stir just until combined—don't overmix, as this can lead to tough, dense muffins. A few small lumps are perfectly fine. Fold in the finely chopped strawberries from Step 1 until evenly distributed throughout the batter.
  5. Divide the batter evenly among the mini muffin cups, filling each about ¾ full. This allows room for the muffins to rise without overflowing. Place in the preheated 350°F oven and bake for 15–18 minutes, until a toothpick inserted into a muffin comes out clean or with just a few moist crumbs. The tops should be light golden brown. I like to check mine at 15 minutes since smaller muffins bake faster than standard-sized ones.
  6. Let the muffins cool in the tin for 5 minutes before gently running a thin knife around the edges of each muffin and turning them out onto a wire rack. This brief in-tin cooling allows them to set just enough to hold their shape without sticking, while finishing on the rack prevents them from becoming soggy from trapped steam.