-
Preheat oven to 400 degrees F and grease a 12-cup muffin pan or 24-cup mini muffin pan with non-stick cooking spray. (Alternatively you can use cupcake liners.)
-
In a large mixing bowl add granulated sugar, milk, Greek yogurt, eggs, oil, and vanilla extract, and whisk together until smooth and combined.
- Next begin adding in the flour in increments and stir until just combined. Do not overmix.*
-
Lastly, add in the rainbow sprinkles, and gently fold in the batter with a spatula until evenly incorporated.
-
Using a medium size cookie scoop, scoop the batter into 12 muffin cups, evenly filling them 2/3 of the way full.
-
If desired, sprinkle rainbow sprinkles on top of each muffin to make them extra pretty.
-
Bake in the oven at 400 degrees for 10-15 minutes or until muffins are a light golden brown.
-
After a few minutes, remove muffins from tins and let them cool on a wire cooling rack for 5 minutes before serving.
- These muffins are best enjoyed fresh, but you can store leftover muffins in an airtight container for up to 2 days.