Mini Muffins

Instructions

1. 1

   Preheat your oven to 400°F. Lightly grease a mini muffin pan with nonstick cooking spray or line with mini muffin liners.

2. 2

   In a large mixing bowl, whisk together the milk, melted and slightly cooled butter, plain yogurt, vanilla extract, and eggs until smooth and well combined.

3. 3

   In a separate bowl, whisk together the brown sugar, flour, baking soda, and salt. Break up any lumps of brown sugar to ensure the ingredients are evenly distributed.

4. 4

   Gradually add the dry ingredients to the wet ingredients. Using a spatula, gently fold everything together until just combined. Be careful not to overmix. A few small lumps in the batter are perfectly fine and will help keep the muffins soft and tender.

5. 5

   Gently fold in the rainbow sprinkles or mini chocolate chips, distributing them evenly throughout the batter.

6. 6

   Using a small cookie scoop or spoon, divide the batter evenly among the prepared mini muffin cups, filling each approximately 3/4 full

7. 7

   Place the muffin pan in the preheated oven and bake for 10–15 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. Begin checking at 10 minutes to prevent overbaking.

8. 8

   Remove the muffins from the oven and allow them to cool in the pan for approximately 5 minutes. Carefully transfer them to a wire cooling rack and let cool completely before storing.

9. 9

   Store completely cooled muffins in an airtight container lined with a paper towel. Place another paper towel in between layers of the muffins before sealing to help absorb excess moisture. Enjoy within 2–3 days.