These Eggless Vanilla Sprinkles Greek Yogurt Muffins are super soft, easy to do, and dotted with colorful sprinkles!
Was there ever a time when you really felt like baking some muffins only to realize that you've run out of eggs? Or maybe you'd love some lower-calorie bakery-style muffins?
Well, whatever the reason, I can assure you that these muffins taste AMAZING. They're also made with low-fat Greek yogurt, which makes them super moist (like these Eggless Double Chocolate Greek Yogurt Muffins). These simple Eggless Vanilla Sprinkles Greek Yogurt Muffins have a delicious vanilla sponge and are dotted with colorful sprinkles that make them extra fun!
Ingredients & Variations
- Flour - Use all-purpose or cake flour. For best results, I always suggest weighing your ingredients using a digital kitchen scale to ensure accuracy.
- Baking Powder - leavening agent.
- Salt & Vanilla Extract - flavor enhancers.
- Sugar - For this recipe, I used granulated sugar. You can also use light brown cane sugar.
- Vegetable oil - Use a neutral flavored oil such as canola oil.
- Greek Yogurt - For this recipe, I used low-fat, plain Greek Yogurt but you can use any plain low-fat yogurt you have available (or Skyr).
- Milk - Use semi-skimmed or whole milk (I used semi-skimmed milk). You can also use your favourite plant-based milk such as unsweetened almond milk, soy milk, or oat milk.
- Sprinkles - use your favourite colored sprinkles (or funfetti). For best results, use bake-safe sprinkles to prevent bleeding during baking (see below for more details).
How to Make Eggless Vanilla Sprinkles Greek Yogurt Muffins
- Sift and mix dry ingredients.
- Mix oil and sugar (use a stand mixer or a handheld mixer).
- Add Greek yogurt and vanilla extract and mix well to combine.
- Add dry ingredients, alternating with milk and mix until just combined.
- Fold in sprinkles (use a spatula).
- Cover and chill the batter for at least half an hour (or overnight - great to make ahead!).
- Pour batter into oiled muffin pan or silicone or paper muffin cups. Fill all the way to the top for a large muffin or ¾ full for a smaller muffin.
- Bake (in a preheated oven) at 220°C (428F) for 8 minutes, then decrease the oven temperature to 175°C (350F) without opening the oven and bake for another 8-12 minutes until a skewer inserted in the the center comes out clean.
- Allow to cool in muffin pan for at least 5-10 minutes, then transfer to a wire rack to cool completely or serve slightly warm.
What kind of sprinkles should I use?
For best results, use bake-safe sprinkles for these cookies. Sprinkles or funfetti which are not bake-safe may "bleed" during baking and will loose their color after some time. Avoid using non-pareils (the little ball type) as they tend to lose their color the most.
I love using a mixture of "vermicelli" (long and thin) type sprinkles and bake-safe quins (or sequins, the round colorful type). Quins do tend to remain slightly crunchy after baking, so if you're ok with that, these will be so eye-catching, especially for kids.
How Long Do These Muffins Keep For? Can They Be Made Ahead?
You can store these eggless vanilla funfetti muffins in an airtight container at room temperature for up to 5 days.
You can also freeze these muffins for up to 2 months. Before serving, bring out the muffins from the freezer and let them thaw at room temperature for 5-8 hours.
You can also prepare the batter one day ahead and refrigerate overnight before baking.
Why Are My Muffins Falling Apart?
Make sure to weigh your ingredients using a digital kitchen scale for accuracy.
Allow the muffins to cool for at least 10 minutes in the muffin pan before transferring to a wire rack. If you move the muffins whilst still hot, they may fall apart.
Results for this recipe highly depend on using the right amount of ingredients and may vary depending on different oven models, temperatures, and amount of batter used for each muffin.
How Can I Get Bakery-Style Muffins?
The following are some tips to achieve bakery-style muffins with a high rise:
- Mix your dry ingredients well before adding to the batter to ensure that baking powder is distributed evenly.
- Chill the batter before baking for at least 30 minutes.
- Fill muffin liners all the way to the top.
- Start baking in a hot oven at a temperature of 220°C (428F) and then, without opening the oven door, decrease the temperature to 175°C (350F) and bake until a skewer inserted into the center comes out clean. Oven temperature (particularly starting to bake at a very hot temperature) is the most important factor in achieving a domed look!
You Might Also Like:
Eggless Vanilla Sprinkles Yogurt Muffins
- 250 g flour all-purpose or cake (2 cups)
- 2½ tsp baking powder
- ¼ tsp salt
- 60 mL vegetable oil e.g., canola oil (¼ cup)
- 200 g granulated sugar (1 cup)
- 180 g low-fat plain greek yogurt (¾ cup)
- 2 tsp vanilla extract
- 80 mL milk semi-skimmed or whole or plant-based milk (⅓ cup)
- 30 g sprinkles
- Sift and mix flour, baking powder, and salt in a medium-sized bowl and set aside.
- Place vegetable oil and sugar in a large mixing bowl of a stand mixer fitted with the paddle attachment (or use a handheld mixer). Mix on medium speed until combined.
- Add Greek yogurt and vanilla extract and mix for 1-2 minutes until well-combined.
- Slowly add dry ingredients in two parts, alternating with milk and mix until just combined. Do not over mix. Fold in sprinkles using a spatula.
- Cover and transfer muffin batter to refrigerator for at least 30 minutes (up to overnight). Batter will be slightly thick.
- Divide batter between muffin pan, filling all the way to the top for a large muffin or ¾ full for a smaller muffin (you should have 10-12 muffins).
- Bake for 8 minutes at 220°C (428F). Without opening the oven, decrease the temperature to 175°C (350F) and bake for another 8-12 minutes, until a skewer inserted into the center comes out clean. Baking time depends on muffin size and oven.
- Allow to cool for 5-10 minutes in muffin pan, then transfer to a cooling rack to cool completely.