Irresistible Quick Muffins from Pancake Mix Greek Yogurt
Author:asmahane
Total Time:28 minutes
Yield:12 muffins 1x
Description
Quick vanilla Gk yogurt muffins with pancake mix 4ingredient 15min panbake moist crumb easy swaps loweffort breakfast or snack lunchbox
Ingredients
Scale
2 cups pancake mix (use a gluten-free pancake mix to make these GF)
1/2 cup granulated sugar (or swap for honey/maple syrup and reduce liquid slightly)
1 cup plain Greek yogurt (full-fat for richer muffins, nonfat will be slightly less tender)
2 large eggs (for vegan option, try 2 flax eggs but texture will be denser)
1/3 cup vegetable oil or melted butter (melted coconut oil works too)
1 teaspoon vanilla extract
1/4 cup milk (dairy or plant) — only if batter seems too thick; add a tablespoon at a time
Optional: zest of 1 lemon or 1/2 cup mix-ins (blueberries, chocolate chips, chopped nuts)
Optional pinch of baking powder (1/2–1 teaspoon) — if pancake mix has minimal leavening
Pinch of salt
Instructions
Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups.
In a large bowl whisk together the pancake mix, sugar, salt, and extra baking powder if using.
In a separate bowl combine the Greek yogurt, eggs, oil or melted butter, and vanilla. Whisk until smooth and slightly glossy.
Pour the wet ingredients into the dry and fold gently with a spatula. Add milk a tablespoon at a time if the batter is too thick—aim for a thick, scoopable batter that drops slowly off a spoon.
Fold in any add-ins (fresh blueberries, chocolate chips, or nuts) with a few gentle strokes. Toss berries in a teaspoon of flour first to prevent sinking.
Fill each muffin cup about 3/4 full. Sprinkle extra chips or a pinch of sugar on top if desired.
Bake for 15–20 minutes, rotating halfway if needed. Muffins are done when tops are golden and a toothpick inserted in the center comes out with a few moist crumbs.
Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to finish cooling and set up.
Store cooled muffins in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days. Freeze up to 3 months.
Notes
Quick, tender vanilla-scented muffins made from pancake mix and Greek yogurt. Forgiving and fast—great for mornings, lunchboxes, or snacks. Easily customized with blueberries, chocolate chips, lemon zest, or made gluten-free with a certified GF pancake mix.
