These Mini Funfetti Muffins Disappear FAST (So Make a Double Batch!)
These Mini Funfetti Muffins are soft, fluffy, and packed with colorful rainbow sprinkles. Perfect for birthdays, lunchbox treats, or quick desserts. Easy to make and fun to eat, they are the ultimate bite-sized sweet snack. Make a double batch because they disappear fast!
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- ⅓ cup rainbow sprinkles jimmies recommended
Instructions
- Preheat oven to 350°F (175°C). Line a mini muffin pan with paper liners or lightly grease.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then add vanilla extract.
- Gradually mix in the dry ingredients, alternating with the milk, until just combined.
- Gently fold in the sprinkles, being careful not to overmix.
- Fill each muffin cup about ¾ full.
- Bake for 10 to 12 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use jimmies instead of nonpareils to prevent the sprinkles from bleeding.
- Swap vanilla extract for almond extract for a different flavor.
- Try themed sprinkles for holidays or special occasions.
- Add mini chocolate chips for an extra sweet treat.
- To make dairy-free, use almond milk and vegan butter.
- Store at room temperature for up to 3 days or freeze for up to 2 months.