Description
These Mini Funfetti Muffins are a delightful treat featuring a moist, buttery base speckled with colorful rainbow sprinkles. Perfect for parties, brunch, or a sweet snack, these bite-sized muffins combine classic vanilla flavors with a festive twist that kids and adults alike will enjoy.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- 3/4 cup buttermilk
Additional
- 1/4 cup rainbow sprinkles
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a mini muffin tin with paper liners or lightly grease the tin to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, use a mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, which usually takes about 3-5 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition to ensure they are fully incorporated. Stir in the pure vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined to avoid overmixing and maintain muffin tenderness.
- Fold in Sprinkles: Gently fold in the rainbow sprinkles carefully to avoid the colors bleeding into the batter.
- Fill Muffin Cups: Spoon the batter evenly into the prepared mini muffin tin, filling each cup approximately 3/4 full to allow room for rising.
- Bake: Bake in the preheated oven for about 12-15 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- Do not overmix the batter to keep muffins tender and prevent sprinkles from bleeding color.
- Use room temperature butter and eggs for better mixing results.
- These mini muffins are perfect for parties, lunchboxes, or as a fun breakfast treat.
- Store leftover muffins in an airtight container at room temperature for up to 3 days.
- For dairy-free versions, substitute buttermilk with almond milk mixed with a teaspoon of lemon juice.
