Vanilla Mini Bundts
Prep
20 mins
Cook
25 mins
Servings
12
Difficulty
Easy
Moist and flavorful vanilla mini bundts, perfect for a snack or dessert.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 ggranulated sugar
- 100 gunsalted butter
- 2 egglarge eggs
- 1 mlvanilla extract
- 5 gbaking powder
- 2 gsalt
- 100 gplain greek yogurt
- 20 gconfectioner's sugar
- 120 mlunsalted milk
- 20 gconfectioner's sugar for dusting
Detail level
Instructions
- 1
Preheat the oven to 180°C. Line a 12-cup muffin tin with paper liners.
Tip: Use parchment paper for easy removal.
- 2
In a medium-sized bowl, whisk together the flour, sugar, baking powder, and salt.
Tip: Make sure to whisk until well combined.
- 3
In a large bowl, whisk together the butter, eggs, vanilla extract, and Greek yogurt.
Tip: Use an electric mixer for a light and fluffy batter.
- 4
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Tip: Be careful not to overmix.
- 5
Divide the batter evenly among the muffin cups.
Tip: Fill each cup about 2/3 full.
- 6
Bake for 15-20 minutes, or until a toothpick inserted into the center of a bun comes out clean.
Tip: Don't overbake.
- 7
Allow the buns to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Tip: Dust with confectioner's sugar before serving.
- 8
Once cooled, dust the buns with confectioner's sugar and serve.
- 9
Store the buns in an airtight container at room temperature for up to 3 days.
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