Description
Moist and fluffy mini vanilla muffins made with plain yogurt, brown sugar, and colorful rainbow sprinkles. These cheerful bite-sized muffins work perfectly for breakfast, lunchboxes, parties, and easy family snacks.
Ingredients
Scale
- 1 cup plain yogurt
- 1/2 cup milk
- 1/2 cup mild-flavored oil or melted butter, cooled slightly
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour, spooned and leveled
- 1/2 cup packed light brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/4 cup rainbow sprinkles, preferably jimmies
- Extra rainbow sprinkles for topping, optional
- Melted chocolate for drizzling, optional
Instructions
- Preheat the oven to 350°F and line a 24-cup mini muffin pan with paper liners or lightly coat it with nonstick baking spray.
- Whisk the plain yogurt, milk, oil or cooled melted butter, eggs, and vanilla extract in a large mixing bowl until smooth.
- Whisk the all-purpose flour, light brown sugar, baking soda, and salt in a separate bowl. Break apart any brown sugar clumps.
- Add the dry ingredients to the wet ingredients in two additions, stirring gently after each addition until just combined.
- Fold in the rainbow sprinkles with three or four broad turns. Do not overmix.
- Divide the batter among the prepared mini muffin cups, filling each cup about two-thirds full. Add extra sprinkles to the tops when desired.
- Bake for 15 to 20 minutes, or until the tops spring back and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Drizzle the cooled muffins with melted chocolate when desired and allow the topping to set before serving.
Notes
- Use rainbow jimmies instead of nonpareils to reduce color bleeding.
- Measure the flour by spooning it into the measuring cup and leveling the top.
- Neutral oil produces especially soft muffins, while melted butter adds richer flavor.
- Store cooled muffins in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to 5 days or freeze without toppings for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini muffin
- Calories: 90
- Sugar: 6
- Sodium: 80
- Fat: 4
- Saturated Fat: 1.5
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 0.5
- Protein: 2
- Cholesterol: 30