These Birthday Cake Mini Muffins are inspired by the popular little bites muffins. Made with Greek yogurt and pure maple syrup, these delicious little muffins are a healthier treat with the perfect soft and fluffy texture!

Birthday cake mini muffins are one of those snacks that not only look fun but are just a delight to eat! They are great for celebrations of any kind or just a fun snack to brighten up your week.

They are perfectly moist, light and fluffy, and are a delicious dupe for store bought mini muffins.

These delicious little muffins were inspired by my wildly popular Chocolate Chip Mini Muffins which are a healthier take on the classic Little Bites chocolate chip muffins.

Chocolate Chip Mini Muffins

Ingredients You Will Need

Greek yogurt: you need plain unsweetened Greek yogurt for this recipe. I like Chobani brand.
Unsalted butter: or substitute coconut oil. Measure while solid, then melt and slightly cool before adding to the batter.
Eggs
Vanilla extract
Baking powder and baking soda: the leavening agents to get that perfect fluffy rise.
Maple syrup: the real stuff, not pancake syrup. This natural sweetener is perfect for baking!
All-purpose flour
Salt
Sprinkles: feel free to use dye free. I have tested them with dye free and there is no flavor difference. You may see a difference only in the color of the sprinkles after baking.

ingredients to make birthday cake mini muffins

How to make birthday cake mini muffins

Step 1: Whisk together the dry ingredients in a mixing bowl: flour, salt, baking soda, and baking powder.

Step 2: In a separate bowl, whisk together the wet ingredients: Greek yogurt, melted butter, eggs, vanilla extract, and maple syrup.

Step 3: Add the dry ingredients to the wet and mix until just combined. Do not over mix the batter.

Step 4: Gently fold in the sprinkles to avoid the dye bleeding.

Step 5: Spray a mini muffin tin and fill the cups ¾ of the way full. You will get 36 mini muffins total, or 1 and 1/2 mini muffin tins worth.

Step 6: Top the batter with additional sprinkles on top. Bake the mini muffins at 350 degrees for 14-16 minutes, or until a toothpick inserted comes out clean.

These delicious little muffins are so yummy that you won’t be able to stop at just one! I might have made them for my kids, but they are irresistible to adults too.

Storing

Leftover mini muffins can be stored in an airtight container in the refrigerator for 3-5 days. They also freeze beautifully and can be frozen for around 2 months.