This recipe is for sprinkle lovers – young, old, and in between. As my six year-old puts it: “Sprinkles are just fun.” He’s right.
Bake this recipe from scratch, and you will never use a commercial cake mix again!
The batter is buttery and rich with vanilla flavor. The crumb is incredibly moist. The ingredients in this simple recipe, you might likely find in any kitchen.
The muffins stay moist (and get even moister after a few days) because the butter and yogurt do a fabulous job keeping the cake together.
Each tender bite of this childhood favorite is loaded with sprinkles, colorful and bright. You could easily use sprinkles to match wedding colors or a birthday theme.
Funfetti Muffins (makes 12)
1 and 2/3 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, melted
3/4 cup sugar
1/4 cup light brown sugar, packed
1 large egg
1/4 cup yogurt (plain or vanilla; or greek yogurt; or sour cream)
3/4 cup milk (cow’s milk; or soy milk; or almond milk)
1 Tbsp vanilla extract
2/3 cup sprinkles (not nonpareils)**
1. Preheat oven to 350F degrees.
2. Spray muffin pan generously with nonstick spray. Set aside.
3. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
4. In a large microwave-safe bowl, melt butter in the microwave. Whisk in the sugars vigorously getting out any brown sugar lumps – mixture will be gritty. Whisk in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain.
5. Slowly stir in sprinkles, but do not over-mix because the sprinkles will bleed their color into the batter.
6. With an ice cream scoop, distribute batter into prepared muffin cups.
7. Bake for 25 minutes.
8. Remove muffins and cool completely on a wire cooling rack.*
*Muffins stay fresh covered at room temperature or in the refrigerator for 5 days.
**Instead of the sugar-laden sprinkles that you find at the supermarket, you can make all-natural rainbow sprinkles from shredded coconut and all-natural food dyes made from spinach, beetroot, and other vibrant veggies.