Description
Soft and fluffy Funfetti Greek Yogurt Muffins filled with colorful rainbow sprinkles. Greek yogurt adds moisture and protein, making these muffins a cheerful breakfast, lunchbox snack, or lighter dessert.
Ingredients
Scale
- 2 cups all-purpose flour, spooned and leveled
- 3/4 cup granulated white sugar
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/4 cup unsalted butter
- 1/4 cup olive oil, avocado oil, or another mild oil
- 1 cup plain Greek yogurt
- 1/2 cup whole, 2%, or 1% milk
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1/2 cup traditional rainbow jimmies, plus more for topping if desired
Instructions
- Preheat the oven to 375°F. Line 15 standard muffin wells with paper liners or coat them lightly with cooking spray.
- Add the flour, sugar, baking soda, and salt to a large bowl. Whisk until evenly combined, then set the bowl aside.
- Place the butter in a medium microwave-safe bowl. Microwave for 20 to 25 seconds, until soft and mostly melted.
- Add the oil, Greek yogurt, milk, egg, and vanilla extract to the butter. Whisk gently until smooth and evenly combined.
- Pour the wet ingredients into the dry ingredients. Stir with a spatula until only a few dry streaks remain.
- Add the rainbow sprinkles and gently fold them through the batter. Stop mixing as soon as the flour disappears.
- Divide the batter among the prepared muffin wells, filling each one almost to the top. Add extra sprinkles on top if desired.
- Bake for 15 to 17 minutes. Test a center muffin with a toothpick; it should come out clean or with a few moist crumbs.
- Let the muffins cool in the pan for 5 to 10 minutes. Transfer them to a wire rack and cool completely before storing or removing paper liners.
Notes
- Measure the flour by spooning it into the measuring cup and leveling the top.
- Use traditional rainbow jimmies because nonpareils may bleed into the batter.
- Mix the batter only until combined to keep the muffins tender and fluffy.
- Use room-temperature milk, yogurt, and egg for smoother mixing.
- Store cooled muffins in an airtight container at room temperature for up to 3 days.
- Freeze individually wrapped muffins in a freezer-safe bag for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Lunch, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 199
- Sugar: 11
- Sodium: 170
- Fat: 8
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 29
- Fiber: 1
- Protein: 4
- Cholesterol: 24