Birthday Cake Muffins

Whisk together the flour, baking powder, baking soda, sugar and salt in a mixing bowl until well combined.

In a separate bowl whisk together the milk, yogurt, eggs, vanilla and melted butter.

Pour the wet ingredients into the dry and gently stir to combine. Do not over-mix.

Gently fold in ¾ of the sprinkles into the batter, reserving some to top the muffin batter before baking.

Evenly divide the batter between a mini muffin tray and sprinkle reserve sprinkles over each muffin.

Bake in the oven for 10-12 minutes or until an inserted skewer comes out clean.

Allow the muffins to cool in the tray for 5 minutes before removing and cooling completely on a cooling rack.

Store muffins in an airtight container in a cool dry place for up to 4 days or freeze for up to 1 month.