Ingredients
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1 cup plain yogurt
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½ cup milk
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½ cup mild flavored oil or melted butter
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3 large eggs
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2 teaspoons vanilla extract
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2 cups all-purpose flour
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½ cup light brown sugar
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1 teaspoon baking soda
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½ teaspoon salt
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¼ cup rainbow sprinkles (preferably jimmies)
Instructions
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Preheat oven to 400°F (200°C). Lightly spray a mini muffin tin with nonstick spray or line with mini paper liners.
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In a large mixing bowl, combine yogurt, milk, oil, eggs, and vanilla extract. Whisk until well blended.
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In a separate bowl, whisk together flour, brown sugar, baking soda, and salt.
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Gradually fold the dry ingredients into the wet until just combined. Do not overmix.
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Gently fold in the rainbow sprinkles to avoid color bleeding.
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Using a small cookie scoop, fill each muffin cup about ¾ full.
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Bake for 9–11 minutes, or until a toothpick inserted in the center comes out clean.
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Let muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
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Use room temperature ingredients for better texture.
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For vibrant sprinkles that won’t bleed, use jimmies, not nonpareils.
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Add a touch of lemon zest for brightness or mini chocolate chips for a sweeter twist.
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These freeze beautifully—wrap tightly and store up to 2 months.
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Let frozen muffins thaw at room temp or microwave for 10 seconds.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snacks, Breakfast, Kid-Friendly, Dessert
- Method: baking
- Cuisine: American
- Diet: Vegetarian