Ingredients
1 cup plain yogurt
½ cup milk
½ cup mild flavored oil or melted butter
3 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
½ cup light brown sugar
1 teaspoon baking soda
½ teaspoon salt
¼ cup sprinkles
Instructions
- Preheat the oven to 400°F (200°C) and spray mini muffin cups with cooking spray. You may need to bake in several batches depending on the size of your muffin tin.
- In a large bowl, stir together the yogurt, milk, oil, eggs, and vanilla extract until the mixture is just blended.
- Add the flour, brown sugar, baking soda, and salt to the bowl. Mix until everything is just combined.
- Gently fold in the sprinkles, ensuring they are evenly distributed throughout the batter.
- Fill the prepared muffin cups ¾ full with the batter.
- Bake in the preheated oven for 9-11 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- For a funfetti-style flavor, add ½ teaspoon of butter extract and ½ teaspoon of almond extract to the batter.
- Swap out the sprinkles for mini chocolate chips for a different flavor.
- Add fresh berries like blueberries or raspberries to the batter for a fruity twist.
- For cinnamon sugar muffins, add a teaspoon of cinnamon to the dry ingredients and sprinkle the tops with cinnamon sugar before baking.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- These muffins freeze well. Place them in a zip-top bag or airtight container and freeze for up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Snack, Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini muffin
- Calories: 50
- Sugar: 5g
- Sodium: 50mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
