Description
Soft, moist mini muffins inspired by store‑bought Little Bites—perfect for lunchboxes or coffee breaks, with simple ingredients and endless customization.
Ingredients
- 1 cup plain yogurt
- ½ cup milk
- ½ cup mild‑flavored oil (or melted butter)
- 3 large eggs
- 2 tsp vanilla extract
- 2 cups all‑purpose flour
- ½ cup light brown sugar
- 1 tsp baking soda
- ½ tsp salt
- ¼ cup sprinkles (optional)
Instructions
- Preheat oven to 400 °F. Spray mini muffin pan with non‑stick spray.
- In a large bowl, whisk together yogurt, milk, oil (or butter), eggs, and vanilla until smooth.
- Add flour, brown sugar, baking soda, and salt; stir gently until just combined—don’t overmix.
- Fold in sprinkles if using.
- Use a small scoop to fill each mini muffin cup about ¾‑full.
- Bake for 9–11 minutes until tops are set and a toothpick comes out clean. Cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Substitute sprinkles with mini chocolate chips or fruit as desired.
- To achieve a funfetti flavor, add ½ tsp almond extract or butter extract for extra flair.
- Store cooled muffins in an airtight container: room temp for 2–3 days, fridge for up to 4 days.
- Freeze on a baking sheet first, then transfer to sealed bags—thaw at room temp or microwave 10–15 seconds to reheat.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast / Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini muffin
- Calories: 35.7
- Sugar: 2.7g
- Sodium: 32mg
- Fat: 0.6g
- Saturated Fat: 0.3g
- Unsaturated Fat: undefined
- Trans Fat: 0g
- Carbohydrates: 5.9g
- Fiber: 0.1g
- Protein: 1.4g
- Cholesterol: 9.6mg
