Mini Muffins Without Yogurt
Delicious and fluffy mini muffins made without yogurt, perfect for a quick snack or breakfast treat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 24 mini muffins
Ingredients
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, melted and cooled
1/2 cup whole milk
2 large eggs
1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Grease a mini muffin tin or line it with mini paper liners.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, and salt until well combined.
In a separate medium bowl, whisk the melted butter, whole milk, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Do not overmix; the batter should be slightly lumpy.
Spoon the batter evenly into the prepared mini muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 12 to 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the mini muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.