Little Bites Muffin Recipe for Your Pressure Cooker
This soft and fluffy muffin recipe is tailor-made for pressure cooker baking—perfectly moist with playful hints of vanilla and sprinkles in every bite.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 1 cup plain yogurt
- ½ cup milk
- ½ cup mild flavored oil or melted butter
- 3 large eggs
- 2 teaspoons vanilla extract or use 1 teaspoon each of vanilla, butter, and almond extract
- 2 cups all-purpose flour
- ½ cup light brown sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup sprinkles
Instructions
Instructions
- Preheat oven to 350°F (175°C). Line mini muffin tin with paper liners or grease them.
- In large bowl whisk yogurt, milk, oil or butter, eggs, and vanilla extract until smooth.
- Stir in flour, brown sugar, baking soda, and salt. Fold gently without overmixing.
- Fold in sprinkles until evenly distributed.
- Spoon batter into muffin cups, filling each about ¾ full.
- Bake 12–15 minutes, or until toothpick inserted comes out clean.
- Let muffins cool 5 minutes in pan, then transfer to rack to cool completely.
Notes
Try swapping sprinkles for chocolate chips or fruit for variations. Store muffins sealed at room temp for 2 days, refrigerated up to 1 week, or frozen up to 3 months.