Funfetti Greek Yogurt Muffins Kids Will Actually Eat!
Servings 12 muffins
Ingredients
- 1 ¾ cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 3/4 cup full-fat plain Greek yogurt
- 1/3 cup neutral oil vegetable or canola
- 2 tsp pure vanilla extract
- 1/2 cup rainbow jimmies sprinkles plus extra for topping
Instructions
- Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- In a separate medium bowl, whisk the eggs, Greek yogurt, oil, and vanilla extract until smooth and well combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Fold in the ½ cup of sprinkles with a few light strokes.
- Let the batter rest for 5 minutes.
- Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Top each muffin with a small pinch of extra sprinkles.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean and the tops are lightly golden.
- Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack.
Notes
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. These also freeze well — wrap individually and freeze for up to 2 months.