Storage: Store mini muffins in an airtight container lined with a paper towel at room temperature for 2-3 days. They’re truly best the first day and warm right out of the oven! For longer storage, freeze in a freezer bag or Stasher bag with as much air removed as possible for 2-3 months. Thaw at room temperature before eating.

Prep ahead: These freeze beautifully, which makes them great for batch baking. Make a full batch, let them cool completely, then freeze in a zip-top or Stasher bag for up to 2-3 months. Pull them out the night before to thaw at room temperature – or pop them in the microwave for about 20 seconds straight from frozen.

Ingredients: Use old-fashioned or quick-cooking oats, not steel-cut (they won’t soften properly). For the Greek yogurt, vanilla adds nice flavor, but plain works too; you can also use sour cream. High-quality butter and vanilla extract make a noticeable difference in baked goods, so use the best you can afford.

Tools: A mini muffin pan is essential (makes 24 muffins). Grease metal pans well or use mini paper liners to prevent sticking. A cookie scoop makes portioning the batter incredibly easy and ensures evenly-sized muffins that bake at the same rate. A wire cooling rack helps them cool faster and prevents soggy bottoms.

Serve with: For breakfast, pair with scrambled eggs, breakfast sausage, fruit, and milk. In lunchboxes, they’re perfect as the “fun bonus” alongside sandwiches, veggies, and fruit. As a snack, serve with a cheese stick, a handful of nuts, or a glass of milk for a bit of protein to balance them.