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Mini Maple Muffins stacked on a wooden cutting board with a plaid napkin next to it

Mini Maple Pancake Muffins

These Mini Maple Pancake Muffins are soft, fluffy, and naturally sweetened with maple syrup for an easy grab-and-go breakfast. Made with Greek yogurt for extra protein, they're perfect for meal prep, busy mornings, and kid-friendly snacking.
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Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
Course: Breakfast
Cuisine: American
Servings: 40 mini muffins

Ingredients

  • 1 cup plain Greek yogurt
  • 2 large eggs
  • 2 tablespoons melted butter
  • ¼ cup pure maple syrup
  • ¼ cup milk
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon optional

Instructions

  1. Preheat oven to 350°F. Prepare your mini muffin pan.
  2. In a large mixing bowl, whisk together the Greek yogurt, eggs, melted butter, maple syrup, milk, and vanilla extract until smooth.
  3. Add the flour, baking powder, baking soda, salt, and cinnamon. Stir just until combined. Do not overmix.
  4. Fold in any desired mix-ins.
  5. Divide the batter evenly among the mini muffin cups, filling each about ¾ full.
  6. Bake for 10–12 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
  7. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack.

Notes

  • For extra flavor, stir in ¼ -½ cup mini chocolate chips, blueberries, sprinkles or diced strawberries.
  • Store in an airtight container in the refrigerator for up to 5 days.