Preheat Oven and Prep Pan:

Heat oven to 375°F (190°C). Prepare muffin tins with paper liners or coat with cooking spray.

Whisk Dry Ingredients:

Combine flour, sugar, baking soda, and salt in a large bowl using a whisk. Reserve.

Soften Butter in Microwave:

In a medium microwave-safe bowl, heat butter for 20-25 seconds until softened and largely melted.

Mix Wet Ingredients:

To the melted butter, add oil, Greek yogurt, milk, egg, and vanilla. Whisk until smooth, avoiding overmixing.

Combine Wet and Dry:

Add wet mixture to dry ingredients. Fold with a spatula or large spoon until just combined. Gently incorporate sprinkles.

Fill Muffin Cups:

Spoon batter into muffin cups, filling nearly to the top. Optionally add extra sprinkles on top.

Bake Muffins:

Bake at 375°F (190°C) for 15-17 minutes, until a toothpick inserted in the middle comes out clean. (My muffins are done at 15 minutes, but oven performance may differ.)

Cool in Pan Then Rack:

Allow muffins to rest in the pan for 5-10 minutes, then transfer to a rack. Serve warm or cool fully before storing. (Hint: Liners peel off more easily when completely cool.)

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