Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup full-fat Greek yogurt
- 2 large eggs
- 1/2 cup unsalted butter, melted and cooled
- 2 teaspoons vanilla extract
- 1/4 cup milk
- 1/2 cup rainbow sprinkles
- 1 cup powdered sugar (for glaze)
- 2 tablespoons milk (for glaze)
- 1/2 teaspoon vanilla extract (for glaze)
- Pinch of salt (for glaze)
Instructions
- Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or generously grease and flour the cavities. In a large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt. Make sure everything is well combined.
- In a separate medium bowl, whisk together the full-fat Greek yogurt, large eggs, melted and slightly cooled unsalted butter, vanilla extract, and milk. Whisk until smooth and well incorporated.
- Carefully pour the wet ingredients into the dry ingredients. Mix gently with a rubber spatula until just combined. Do not overmix; a few lumps are fine. Gently fold in the rainbow sprinkles until they are just evenly distributed. Be careful not to stir too vigorously.
- Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full (or nearly to the top for bakery-style domes). Place the muffin tin into your preheated 400°F (200°C) oven and bake for 5 minutes. After 5 minutes, without opening the oven door, reduce the oven temperature to 375°F (190°C) and continue baking for another 12-15 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. The tops should be golden brown and spring back lightly when touched.
- Remove the muffins from the oven and let them cool in the muffin tin for about 5 minutes before transferring them to a wire rack to cool completely.
- While the muffins cool, in a small bowl, whisk together the powdered sugar, a tablespoon of milk, a splash of pure vanilla extract, and a tiny pinch of salt. Start with one tablespoon of milk and add more, just a teaspoon at a time, until you achieve a smooth, pourable consistency that is thick enough to coat the back of a spoon but still thin enough to drizzle beautifully.
- Once your Funfetti Greek Yogurt Muffins have cooled completely (or are at least just warm to the touch), drizzle the glaze generously over the tops of each muffin. For an extra festive touch, you can add a few more sprinkles on top of the wet glaze immediately after drizzling.
Notes
These Funfetti Greek Yogurt Muffins are wonderfully soft, incredibly moist, and bursting with vibrant sprinkles. The Greek yogurt adds unparalleled tenderness and a subtle tang, making them an instant favorite for breakfast, brunch, or an afternoon treat.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American