Greek Yogurt Mini Muffins with a Turbinado Crunch
A quick 15-minute batter rest and a generous sprinkle of raw sugar give these bite-sized muffins a distinctive bakery-style dome and a satisfying crunch. Using whole milk Greek yogurt and a splash of maple syrup keeps the crumb exceptionally soft and tender, making them a reliable favorite for grab-and-go breakfasts or afternoon snacks.
- Total Time35 minutes
- Yield24 mini muffins (serves 12) 1x
Ingredients
Scale
Dry Ingredients
- 1 ½ cups unbleached all-purpose flour (180g)
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
Wet Ingredients
- 1 cup plain whole milk Greek yogurt (240g), at room temperature
- ⅓ cup neutral oil, such as avocado or canola oil (80ml)
- ⅓ cup pure maple syrup (80ml)
- 2 large eggs, at room temperature
- 1 ½ teaspoons vanilla extract
Mix-Ins & Topping
- ½ cup mini semi-sweet chocolate chips (85g), plus 2 tablespoons for topping
- 2 tablespoons turbinado sugar (raw sugar), for sprinkling
Instructions
- Whisk the dry ingredients: In a medium mixing bowl, whisk together the flour, baking powder, kosher salt, and baking soda until evenly dispersed.
- Combine the wet ingredients: In a separate large mixing bowl, vigorously whisk the Greek yogurt, oil, maple syrup, eggs, and vanilla extract until completely smooth and emulsified.
- Fold and rest the batter: Pour the dry ingredients into the wet ingredients. Using a rubber spatula, fold gently until just a few flour streaks remain. Fold in the ½ cup of mini chocolate chips until evenly distributed, being careful not to overmix. Set the bowl aside to rest at room temperature for 15 minutes.
- Preheat and prep: While the batter rests, preheat your oven to 375°F (190°C). Coat a 24-cup mini muffin pan thoroughly with nonstick baking spray or line with mini paper liners.
- Scoop and top: After the resting period, divide the batter evenly among the mini muffin cups (they will be quite full). Sprinkle the tops evenly with the reserved 2 tablespoons of mini chocolate chips and the turbinado sugar.
- Bake and cool: Bake for 9 to 11 minutes, or until the muffins are puffed, golden around the edges, and a toothpick inserted into the center comes out completely clean. Let the muffins cool in the pan for 5 minutes before gently transferring them to a wire rack to cool completely.
Notes
- Why it works: Giving the batter a 15-minute rest before baking allows the flour to fully hydrate and gives the leavening agents a head start. This small workflow shift guarantees taller, fluffier domes and a much softer crumb than baking immediately.
- Storage tip: Let the muffins cool completely to prevent condensation, then store in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a zip-top freezer bag for up to 2 months. Thaw briefly in the microwave for a quick morning snack.
Nutrition (per serving — estimates)
Calories: 214 | Total Carbs: 26g (Fiber: 1g, Sugar: 13g) | Fat: 10g (Saturated: 3g) | Protein: 5g
Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.
- Prep Time: 10 minutes
- Resting Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 mini muffins
- Calories: 214
- Sugar: 13g
- Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 5g