Ingredients:

  • 190g all-purpose flour
  • 150g granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 115g unsalted butter, melted and cooled
  • 1 large egg, room temperature
  • 120g Greek yogurt
  • 60ml whole milk
  • 1 tbsp vanilla extract
  • 0.25 tsp almond extract
  • 60g rainbow sprinkles (jimmies)

Instructions:

  1. Preheat your oven to 375°F (190°C) and grease a 24-count mini muffin tin or line with paper liners.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
  3. In a separate medium bowl, create the wet emulsion by whisking together the melted butter, egg, Greek yogurt, whole milk, vanilla extract, and almond extract until smooth.
  4. Gently fold the wet ingredients into the dry ingredients using a silicone spatula. Mix until just combined; do not overmix or the muffins will be tough.
  5. Carefully fold in the rainbow sprinkles (jimmies) at the very last second to prevent color bleeding.
  6. Use a small cookie scoop to portion the batter evenly into the prepared mini muffin tin, filling each cup about 3/4 full.
  7. Bake for 10 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack.