Funfetti Greek Yogurt Mini Muffins

I like to bake mini greek yogurt muffins on those busy mornings when the kids are already asking for snacks before breakfast is even ready.

There’s just something about adding sprinkles that instantly makes everything more exciting, and the moment they see them, I get zero complaints and a lot of happy faces.

These little funfetti muffins disappear faster than I can set them on the counter.

I started making these with Greek yogurt to add a bit more substance and make them softer, and it honestly made such a difference.

Now they feel like that perfect middle ground—fun enough that the kids love them, but still simple and wholesome enough that I don’t mind making them on repeat.

Ingredients for Funfetti Greek Yogurt Muffins

You don’t need anything fancy here, just simple pantry staples:

• 1 cup all-purpose flour
• ¼ cup sugar
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup plain Greek yogurt
• ¼ cup milk
• 1 egg
• 2 tbsp melted butter or oil
• 1 tsp vanilla extract
• ¼ cup rainbow sprinkles

Greek yogurt is the star here because it keeps the muffins soft and moist while adding a little protein too.

Why You’ll Love These Greek Yogurt Muffins

You’re going to love how easy these are, but also how they feel like a treat while still being a better option. The Greek yogurt adds a bit of protein and keeps them soft and filling, so they’re not just a quick sugar snack.

I love making these for my kids when I want something homemade without the mess. Everything comes together in one bowl, and the kids always jump in for the sprinkle part.

They’re perfect for:

• Quick breakfasts that actually hold them over
• Lunchbox treats that feel fun but not overly sugary
• After-school snacks with a little more substance
• Freezer-friendly grab-and-go bites

They still have sprinkles, so they feel fun—but you know there’s a little more goodness in every bite.

And that means they are instantly kid-approved!

Step-by-Step Instructions

1. Preheat and prep

Start by preheating your oven to 375°F and lightly greasing a mini muffin pan or adding liners. I always do this first so everything is ready to go once the batter is done.

2. Mix the wet ingredients

In a bowl, whisk together the Greek yogurt, milk, egg, melted butter, and vanilla until smooth. This is the part where it already starts smelling really good.

3. Add the dry ingredients

Add in the flour, sugar, baking powder, and salt. Stir gently until just combined—don’t overmix or your muffins won’t stay soft and fluffy.

4. Fold in the sprinkles

This is the fun part. Gently fold in the sprinkles so they don’t bleed too much color into the batter. The kids always want to dump them in all at once.

5. Fill the muffin pan

Scoop the batter into your mini muffin pan, filling each about ¾ full. I usually use a small cookie scoop to keep them even.

6. Bake

Bake for about 10–12 minutes, or until the tops are lightly golden and a toothpick comes out clean. Mini muffins bake fast, so keep an eye on them.

7. Cool (if you can wait)

Let them cool for a few minutes before taking them out. I’ll be honest—someone always grabs one early and burns their fingers a little.

Easy Healthy Muffins

If your kids are picky try these funfetti muffins. I’m sure your family will devour them just like mine did!