Funfetti Greek Yogurt Muffins
Bright and colorful muffins made with Greek yogurt, perfect for adding joy to your mornings and suitable for any occasion.
Ingredients
Wet Ingredients
- 1 cup Greek yogurt At room temperature for best results.
- 1/2 cup granulated sugar Adjust to taste.
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour Can substitute with whole wheat flour.
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Mix-ins
- 1/2 cup colorful sprinkles Use fresh sprinkles for best color retention.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with non-stick spray.
- In a large mixing bowl, combine the Greek yogurt, sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth and creamy.
- In a separate bowl, mix the flour, baking powder, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, stirring gently to combine. Do not overmix; it is okay if a few lumps remain.
- Fold in the colorful sprinkles until evenly distributed.
Baking
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
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Notes
Store cooled muffins in an airtight container. They stay fresh at room temperature for up to three days and can be refrigerated for up to a week. For long-term storage, freeze wrapped muffins for up to three months.