About an hour before beginning this recipe, bring your buttermilk, eggs, butter, and full-fat Greek yogurt (or sour cream) out of the refrigerator. Place them on your counter so they warm to room temperature.
In the bowl of a stand mixer, cream together your sugar, vanilla extract, almond extract, and butter on medium-high speed until well-incorporated, about 4 minutes.
Scrape down bowl before adding oil, eggs, and egg whites. Mix together until combined, about 4 mins. Follow up by adding sour cream (or Greek yogurt) and buttermilk and mixing well.
Pour wet ingredients into bowl of dry ingredients and fold them together with a wooden or rubber spatula. The batter will be thick. Gently fold in the sprinkles.
Avoid over-mixing, as it can result in a dry muffin.
Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, lower the temperature to 375°F. Continue baking for 12-13 more minutes. Test doneness with a toothpick in the center of a muffin, and if it’s clean, remove the pan from the oven.