01 -
Heat your oven to 350°F. Line two muffin pans with 16 paper liners, or give them a good spray with nonstick cooking spray.
02 -
Grab a medium bowl and whisk together your flour, baking powder, and baking soda. Set this aside for now.
03 -
In a large bowl using an electric mixer (or your stand mixer), blend together the softened butter, oil, and both sugars until everything's nice and creamy. Make sure to scrape down the sides so nothing gets left behind.
04 -
Toss in your eggs, Greek yogurt, vanilla extract, and almond extract. Beat everything together, then gradually pour in the milk while mixing.
05 -
Pour the flour mixture into your wet ingredients and gently mix until just combined. Don't worry if the batter looks a little lumpy - that's perfectly fine! Gently fold in the rainbow sprinkles.
06 -
Spoon the batter evenly into your prepared muffin cups. If you'd like, sprinkle a few extra rainbow sprinkles on top. Bake for 15 to 17 minutes, or until a toothpick poked in the center comes out clean. Let them cool in the pan for a couple minutes, then move them to a wire rack.
07 -
While your muffins are cooling down, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until you have a smooth, pourable glaze.
08 -
Once the muffins have cooled completely, drizzle that sweet vanilla glaze over the tops. Give it a few minutes to set, then dig in and enjoy your colorful creation!