Easy Mini Funfetti Muffins (Print Version)
Soft mini muffins with sprinkles and vanilla. Moist, colorful treats perfect for sharing or snacking anytime.
# Ingredients:
→ Dry Ingredients
01 -
1 1/4 cups all-purpose flour
02 -
1 teaspoon baking powder
03 -
1/4 teaspoon fine sea salt
→ Wet Ingredients
04 -
1/2 cup granulated sugar
05 -
1/4 cup unsalted butter, melted and cooled
06 -
1/2 cup milk
07 -
1 large egg
08 -
1 teaspoon vanilla extract
09 -
1/2 teaspoon almond extract (optional)
→ Mix-ins
10 -
1/3 cup rainbow rod-style sprinkles
# Steps:
01 -
Preheat the oven to 350°F and grease a mini muffin tin or line with mini paper liners.
02 -
In a medium bowl, whisk together the flour, baking powder, and sea salt.
03 -
In a separate bowl, whisk the granulated sugar, melted unsalted butter, milk, egg, vanilla extract, and almond extract until smooth, about 30 seconds.
04 -
Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined. If the batter seems thick, add 1 tablespoon of milk.
05 -
Gently fold in the rainbow sprinkles with two to three turns of the spatula, avoiding overmixing to prevent color streaking.
06 -
Divide the batter evenly among the prepared muffin wells, filling each about three-quarters full using a heaping tablespoon or cookie scoop.
07 -
Bake in the center of the oven for 10 to 12 minutes, until the tops spring back when lightly pressed and a toothpick inserted into the center comes out with a few moist crumbs.
08 -
Allow the muffins to cool in the pan for 3 minutes, then transfer to a wire rack. Enjoy while warm if desired.
# Notes:
01 -
For a bakery-style crumb, use rod-shaped sprinkles and avoid overmixing the batter after adding them.