Funfetti Mini Muffins
Fluffy and colorful funfetti mini muffins made with yogurt for a tender crumb. Easy to bake in 27 minutes.
Ingredients
- 1 cup plain or Greek yogurt 250 g
- 1 1/2 cups all-purpose flour (or gluten-free alternative) 200 g
- 1/2 cup sugar (or honey or preferred sweetener) 100 g
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 large egg (or 1/4 cup applesauce or 1 mashed banana for vegan option)
- 1/4 cup vegetable oil (e.g., sunflower or coconut) 60 ml
- 1 tsp vanilla extract
- 1/3 cup rainbow sprinkles (funfetti) 50 g
Instructions
Preheat Oven and Prep Pan:
Set oven to 350°F (175°C). Insert paper liners into a mini muffin pan.Whisk Dry Ingredients:
In a large bowl, combine flour, baking powder, baking soda, and salt with a whisk.Mix Wet Ingredients:
In another bowl, mix yogurt, sugar, egg, oil, and vanilla until uniform using a whisk.Combine Wet and Dry:
Add the wet mixture to the dry ingredients and fold gently until just blended.Fold in Sprinkles:
Carefully fold in the rainbow sprinkles.Fill Muffin Cups:
Distribute batter among muffin cups, filling each to about two-thirds full.Bake Muffins:
Bake for 10-12 minutes until golden and a toothpick inserted into the center emerges clean.Cool Muffins:
Cool in the pan for several minutes, then move to a wire rack to finish cooling.