The Mini Funfetti Yogurt Muffins are my go-to when I want something quick, cheerful, and delicious that both kids and adults adore. Inspired by the Little Bites you find in stores, this homemade version is so much fluffier, fresher, and incredibly satisfying. They’re perfectly moist thanks to the creamy yogurt, lightly sweetened with brown sugar, and dotted with colorful sprinkles that make every bite pure joy. Whether I’m packing lunchboxes, setting up party treats, or preparing easy grab-and-go breakfasts, these muffins never fail to bring smiles all around.
What I love most is how simple the ingredients are—everything you already have at home comes together in one bowl with minimal mess. You can freeze a batch ahead for quick weekend snacking, making mornings or after-school cravings easier to handle. These little bites of fun and love are soft, sweet, and bursting with flavor, proving that even a small treat can brighten the day in a big way.
Step-by-Step Instructions
1. Preheat & Prep Your Pan
Set your oven to 350°F (175°C). Grease your mini muffin tin or line it with mini paper liners to make cleanup super easy.
2. Mix the Wet Ingredients
In a large bowl, whisk together the yogurt, milk, oil (or melted butter), eggs, and vanilla extract. The yogurt adds moisture and that perfect Little-Bites-style fluffiness.
3. Combine the Dry Ingredients
In a separate bowl, whisk the flour, brown sugar, baking soda, and salt until everything is evenly distributed and lump-free.
4. Bring the Batter Together
Gently fold the dry mixture into the wet ingredients. Stir just until the batter is smooth — overmixing can make the muffins dense. Fold in the rainbow sprinkles last so they stay bright and vibrant.
5. Fill the Muffin Cups
Scoop the batter into your prepared mini muffin tin, filling each cup about ¾ full for the perfect rise.
6. Bake Until Lightly Golden
Bake for 10–12 minutes, or until the tops spring back when touched. Remove from the oven and allow them to cool for a few minutes before transferring to a wire rack.
7. Enjoy or Freeze for Later
Serve warm for maximum fluffiness, or freeze them in airtight bags for easy snacks all week long.
Nutrition Facts (Per Mini Muffin)
(Makes about 60 mini muffins — approximate values)
- Calories: ~38
- Protein: ~1.5 g
- Carbohydrates: ~6.5 g
- Fats: ~2.5 g
- Fiber: ~0.2 g
- Sugar: ~3 g
Values may vary depending on yogurt type, sprinkles, and oil vs. butter.
Ingredients
Method
- Preheat your oven to 400°F (200°C). Lightly spray a mini muffin tin with nonstick spray or line it with paper liners to prevent sticking.
- In a mixing bowl, combine yogurt, milk, oil, eggs, and vanilla extract. Stir until just blended for a smooth batter base.
- Add flour, brown sugar, baking soda, and salt to the wet mixture. Stir until incorporated, but do not overmix to keep the muffins light and fluffy.
- Gently fold in the sprinkles to prevent color bleeding. Use a cookie scoop to fill each muffin cup about three-quarters full.
- Bake for 9–11 minutes, or until a toothpick comes out clean. Let the muffins cool in the pan, then move them to a wire rack to cool completely before serving.
Notes
Customization and Variations
The beauty of this muffin base lies in its flexibility — it’s incredibly easy to personalize with your favorite flavors and mix-ins. Think of the original recipe as your blank canvas; you can adjust it to suit the season, satisfy cravings, or simply use what you already have in your pantry.FAQs
1. Can I make these muffins gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking blend. Make sure it includes xanthan gum for the best texture.
2. Can I make these healthier?
Absolutely. Use Greek yogurt, reduce the sugar slightly, or swap half the flour for white whole wheat flour. You can also use avocado oil for a heart-healthy option.
3. Can I make these muffins dairy-free?
Yes — use a dairy-free yogurt, plant-based milk, and oil instead of butter. Most rainbow sprinkles are dairy-free, but check the label to be sure.
4. Do these freeze well?
They freeze beautifully! Store cooled muffins in a freezer-friendly bag for up to 3 months. Thaw at room temperature or warm for 10 seconds in the microwave.
5. Why did my sprinkles melt or bleed?
Some sprinkle brands melt faster than others. Jimmies-style sprinkles work best for baking — they keep their color without streaking.
6. Can I turn these into full-sized muffins?
Definitely! Pour the batter into a standard muffin tin and bake for 16–20 minutes. You’ll get about 12 regular muffins.
