Ingredients:

  • 190g all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp sea salt
  • 0.5 tsp cinnamon
  • 120g full-fat plain Greek yogurt
  • 100ml maple syrup
  • 60ml melted grass-fed butter
  • 1 large egg, room temperature
  • 2 tsp pure vanilla extract
  • 2.5 tbsp whole milk

Instructions:

  1. Preheat your oven to 190°C. Grease your mini muffin tin thoroughly with a little extra butter or use high-quality paper liners.
  2. Sift the dry base. Combine 190g flour, baking powder, baking soda, salt, and cinnamon in a large bowl.
  3. Whisk the wet emulsion. In a separate vessel, blend the 120g Greek yogurt, 100ml maple syrup, 60ml cooled melted butter, egg, and vanilla. Mix until the color is uniform and pale.
  4. Combine the elements. Pour the wet mixture into the dry ingredients.
  5. The Gentle Fold. Use a spatula to fold the ingredients together just until no dry flour streaks remain.
  6. Incorporate the milk. Stir in the 2.5 tbsp milk.
  7. Fill the wells. Use your scoop to fill each muffin tin about 3/4 full.
  8. The Precision Bake. Place the tray in the center of the oven for 12 minutes. Bake until the tops are golden and spring back when touched.
  9. The Initial Cool. Let the muffins rest in the pan for exactly 3 minutes.
  10. The Final Rest. Transfer to a wire rack to cool completely.