Eggless Vanilla Sprinkles Yogurt Muffins
These Eggless Vanilla and Sprinkles Greek Yogurt Muffins are super soft, easy to do, and a really delicious treat!
Servings: 10 muffins
Calories: 253kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 253kcal | Carbohydrates: 43g | Protein: 5g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 176mg | Potassium: 40mg | Fiber: 1g | Sugar: 24g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 1mg