Homemade Funfetti Muffins

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.

Preheat oven to 425°F. Grease and flour a standard 6-count muffin pan or use muffin liners. Set aside.

Whisk together flour, baking powder, baking soda, and salt in a mixing bowl.

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.

Keep muffins in pan for about 10 minutes. Then let them come to room temperature on a cooling rack before storing or serving.

Eat and enjoy!