Rainbow Confetti Yogurt Muffins

Rainbow Confetti Yogurt Muffins

Yield: 12 standard muffins
Equipment: standard 12-cup muffin pan, paper liners, two bowls, whisk, silicone spatula, cooling rack
Total time: 15 minutes preparation and 18–22 minutes baking

Ingredients

• 2 cups (240 grams) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 2 large eggs
• 3/4 cup granulated sugar
• 1 cup plain Greek yogurt
• 1/3 cup neutral vegetable oil
• 2 teaspoons vanilla extract
• 1/3 cup rainbow jimmies-style sprinkles

Method

1. Heat oven to 350°F (175°C). Line all 12 wells. Whisk flour, baking powder, baking soda, and salt in a bowl.
2. In a second bowl whisk eggs and sugar for 1 minute. Whisk in yogurt, oil, and vanilla until smooth.
3. Add dry ingredients and fold only until a few flour streaks remain. Fold in sprinkles with two or three final strokes. Do not overmix.
4. Divide batter evenly among the 12 wells; each should be about three-quarters full. Bake 18 to 22 minutes, rotating once, until tops spring back and a tester in the center comes out without wet batter.
5. Cool in pan 5 minutes, then move muffins to a rack. Cool before storing.

Preparation notes

Measure flour by weight or spoon it into the cup and level it; scooping compacts flour and can make muffins dry. Bring eggs and yogurt close to room temperature for smoother mixing. Stop folding as soon as the flour disappears. Overmixed batter forms tunnels and tough tops.

Substitutions

Use jimmies rather than nonpareils, which bleed color more readily. An equal weight of white whole-wheat flour can replace half the all-purpose flour. Vanilla Greek yogurt may replace plain; reduce sugar by 2 tablespoons. Do not use yogurt with fruit pieces because it changes moisture distribution.

Storage

Cool completely within 2 hours. Store airtight at room temperature for 2 days or refrigerate up to 4 days. Freeze individually wrapped muffins for up to 2 months. Thaw in the refrigerator or microwave one at a time until warm. Muffin centers should be fully set before serving.