Strawberry yogurt mini muffins

Much of the time, my inspiration to bake something on a particular day comes from something in my fridge or cupboard that I don’t want to have around anymore.  Normally it’s a half empty bag of chocolate chips or a package of Tim Tams where if I don’t put it in a baked good I will sit in front of the TV and eat it all, but in this case, I had some yogurt in my fridge that I just wasn’t in the mood to eat because I have been on such an eggs for breakfast every day kick after discovering those frittatas.  (I realise I can’t stop mentioning them but that is because they are that good.)

So, I searched heaps of muffin recipes and discovered many that used Greek yogurt, so I decided to adapt and see if I could just use my normal kind of thin yogurt.  They turned out great – the addition of the yogurt made them super moist and the addition of chocolate chips of course made them really tasty.  It would be great to actually use fresh strawberries in them but given that they are ~$6 for a package that contains maybe 8 strawberries I won’t be buying those at the moment.  These use such easy ingredients that they could really be made on a whim if you have any flavour of yogurt lying around!

Strawberry yogurt mini muffins (quite loosely adapted from Simply Happenstance)

Ingredients
1 cup all-purpose flour
1/4 cup white sugar
1/2 cup brown sugar
1 teaspoon baking soda
1 teaspoon pumpkin pie spice (or 1/4 teaspoon nutmeg & 3/4 teaspoon cinnamon)
2 eggs
3/4 cup strawberry flavoured yogurt
1/4 cup softened butter
1 teaspoon vanilla
Handful or two of mini chocolate chips (optional – but it made them way better)

Instructions

Make sure the butter is totally softened (it would also be fine if you just melted it) and combine with the sugar.  Add the eggs one at a tim, followed by the yogurt and vanilla.  Then stir in the the baking soda and spices, followed by the flour.  Add a generous handful of mini chocolate chips.

I think these were way cuter in mini muffin cups so I used those.  Bake in an 190 C / 375 F oven for about 10-15 minutes.  Definitely check after 10 as you wouldn’t want them to burn!  Check by inserting a toothpick in the centre and make sure it comes out clean.  Cool for 5 minutes before removing from the pan.  It should make about 24 mini muffins.

IMG_4962Mixing the yogurt into the wet ingredients.  As you can see I was impatient and didn’t mash up my butter all the way – which is why it’s important it’s completely softened
IMG_4964Mixing in the mini chocolate chips at the end
IMG_4965Adorable finished product

As I said earlier these were really moist and delicious and perfect for a two bite snack.  They are basically the ideal bring into office in the morning treat, if you’re into that…

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