Preheat the oven to 375 F (190 C).
Line 36 mini muffin tin cups with paper liners.
In a large bowl, combine flour, baking powder, salt, baking soda, and pepper. In another bowl, whisk together egg, sugar, yogurt, and melted butter.
Pour the wet ingredients into the dry ingredients and stir until just combined (the batter should still be slightly lumpy).
Divide the batter evenly among three bowls.
Add the garlic and parmesan ingredients to one bowl, the seed and herb ingredients to another bowl, and the nut and rosemary ingredients to the last bowl.
Gently fold in the ingredients, being careful not to overmix the batter.
Distribute the batter among the muffin tin cups.
Bake for 15 minutes on the middle rack or until the muffins are lightly golden brown.
Let cool for 5 minutes on a wire rack before removing the muffins and letting them cool completely.
Serve the muffins warm.