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Bird's-eye view of a vanilla muffin topped with rainbow sprinkles, visible crumb texture, and a few scattered sprinkles around the base.

Sprinkle Birthday Cake Muffins

Quick egg and dairy muffins made with self-rising flour, yogurt, and rainbow sprinkles for a fun birthday cake flavor.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 cups self-rising flour 250 g
  • 1/2 cup granulated sugar 100 g
  • 2/3 cup milk 160 ml, I used 2%
  • 1/3 cup plain Greek yogurt 80 g, I used non-fat
  • 2 large eggs
  • 2 tsp vanilla extract
  • 3 tbsp light olive oil 45 ml, or other neutral-flavored oil
  • 1/2 cup rainbow sprinkles 80 g + 2 tbsp (20 g) sprinkled on top, if desired

Method
 

  1. Preheat Oven and Prep Pan:

    Heat oven to 400°F (205°C). Coat a 12-cup muffin pan or a 24-cup mini muffin pan with non-stick spray, or insert paper liners.

  2. Whisk Wet Ingredients:

    In a large mixing bowl, combine sugar, milk, yogurt, eggs, oil, and vanilla. Whisk until the mixture is smooth and fully blended.

  3. Add Flour Gradually:

    Gradually add the flour, stirring just until incorporated. Avoid overmixing.

  4. Fold in Sprinkles:

    Using a spatula, carefully fold in 1/2 cup of rainbow sprinkles until they are evenly distributed.

  5. Fill Muffin Cups:

    With a medium cookie scoop, portion the batter into the 12 muffin cups, filling each about 2/3 full.

  6. Top with Sprinkles:

    Optionally, top each muffin with the remaining 2 tablespoons of rainbow sprinkles.

  7. Bake Until Golden:

    Bake at 400°F (205°C) for 10 to 15 minutes, until the muffins turn a light golden brown.

  8. Cool on Wire Rack:

    After a couple of minutes, take the muffins out of the pan and set them on a wire rack to cool for 5 minutes prior to serving.

  9. Store Leftovers:

    These are best when eaten fresh. Keep any leftovers in an airtight container for up to 2 days.