Funfetti Muffins

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Funfetti Muffins are made with a sweet vanilla batter, colorful rainbow sprinkles and topped with a vanilla glaze. These muffins are fluffy, soft, and perfect for a grab-and-go breakfast or snack! 

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Funfetti Muffins

Funfetti Muffins make a fun treat and are light, fluffy, and speckled with colorful rainbow sprinkles. They are the funnest muffins and kids and adults will love them for breakfast, a snack or dessert. You can truly enjoy these any time of the day.

They will satisfy your sweet tooth and this funfetti recipe is one to keep and make on repeat all year long since you can swap the rainbow sprinkles for any themed sprinkles.

Muffins are always a good idea (especially funfetti muffins) to have around in the kitchen, whether they’re sweet or savory muffins. They make the perfect size for grab-and-go and they store and freeze well.

If you’re a funfetti fan like me, you’ll love my Funfetti Cupcakes, Funfetti Cake Mix Cookies, and Funfetti Pancakes.

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key ingredients

• Flour: I use all-purpose flour but you can also use whole wheat if you wanted to make a healthier alternative. Another option is to use a 50/50 blend of both all-purpose and whole wheat flour. 
• Baking powder and baking soda: Used as a leavening agent.
• Softened butter: I used salted butter so you don’t have to add salt but you can also use unsalted butter, just add 1/4 teaspoon of salt in the recipe. It’s best if the butter is at room temperature and slightly softened.
• Oil: Helps make these muffins soft and moist.
• Greek yogurt: Makes these extra moist and fluffy. Use either vanilla yogurt or regular flavored Greek yogurt. You could also sub for sour cream.
• Sugar: We use both granulated white sugar and brown sugar to add the perfect amount of sweetness.
• Eggs: You’ll need two large eggs at room temperature.
• Vanilla extract and almond extract: Both add so much flavor. The almond extract brings out the funfetti flavor. 
• Funfetti Sprinkles: I love using colorful jimmies sprinkles to get the most color. Use your favorite kind except for the nonpareils sprinkles (round rainbow sprinkles) as the colors will smear off. Uss as much as you want and switch the colors for different holidays and celebrations.

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how to make funfetti muffins

Prepare muffin pans: Preheat oven to 350 degrees F. Line muffin pans with 16 muffin liners or spray well with non-stick cooking spray.

Mix dry ingredients: In a medium bowl whisk together the flour, baking powder, and baking soda. Set aside.

Cream butter and sugars: In a large mixing bowl with an electric hand mixer or in the bowl of stand mixer, cream together the butter, oil, and sugars. Be sure to scrape down the sides of the bowl.

Add in the large eggs, yogurt, and extracts: Beat together and then slowly add in the milk.

Add dry mixture to wet ingredients: Add the flour mixture to the butter mixture and mix just until combined. It’s ok if the batter seems lumpy. Fold in sprinkles.

Bake muffins: Divide the muffin batter into each muffin cavity. Top with more sprinkles (optional), and bake for 15-17 minutes or until a toothpick inserted comes out clean. The tops should be a light golden brown. Wait a few minutes then transfer to a cooling rack to cool.

Make muffin glaze: In the meantime make the glaze by adding powdered sugar, milk, and vanilla to a small bowl and whisk together until smooth.

Glaze and enjoy: Once the muffins are cooled, drizzle the tops of the muffins with glaze. Let set for a few minutes and enjoy!

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recipe tips & Variations

• Funffeti Mini Muffins: If you want these muffins to be little bites and bite-sized, add them to a mini muffin pan instead. Be sure line the pan with mini muffin liners and reduce the baking time to 10-15 minutes since they won’t need as much time to bake.
• Berry Muffins: Swap the sprinkles for mixed berries such as blueberries, raspberries, and blackberries to turn these into Mixed Berry Muffins. 
• Protein Muffins: Add a scoop of plain or vanilla flavored protein powder. This will give these muffins an extra protein boost. If you use flavored protein powder it will change the flavor of the muffins.
• Topping: We add a light glaze on top of these fluffy muffins but you can also leave them plain or dust powdered sugar or your favorite regular frosting on top to add more sweetness. 
• Chocolate Chip Muffins: Add a handful of your favorite chocolate chips to the batter for a chocolatey twist. You can use milk chocolate, semi-sweet chocolate, mini chocolate chips, or white chocolate chips.

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ADD-INS & TOPPINGS

Since these muffins have a sweet vanilla flavor, you have tons of options to add in more to the batter and on top of these muffins since most ingredients pair well with vanilla. Some favorites to add are:

• Chocolate chips
• Chopped nuts
• Fresh fruit: Fresh raspberries, blueberries, chopped bananas, diced apples, and strawberries work great. Make sure to pat the fruit down as much as possible to remove any excess water.
• Dried fruit: Raisins, dried cranberries, or dried blueberries make great options.
• Chia seeds
• Ground flax seeds
• Cinnamon chips
• Sunflower seeds

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LEFTOVERS & STORAGE

To-store: Place leftovers in an airtight container or large zip-lock bag in the refrigerator for up to 5 days in a cool dry place. Heat in the microwave before eating to make the muffins soft and warm. You can also just let them come to room temperature for a few minutes. 

Make-Ahead: Muffins are perfect for making ahead because they freeze so well. Once muffins are baked, cool completely, then place the muffin pan in the freezer to flash freeze for at least an hour.

Once they are semi-frozen, remove the muffins and place them in a large ziplock bag. Flash freezing them will keep them from sticking together. Make the muffin glaze when ready to eat. 

HOW TO FREEZE MUFFINS

I love having muffins in my freezer because they freeze well and are so easy to heat up.

Place cooled baked muffins in a single layer dish or baking sheet and flash freeze until solid. You can place them in a large zip lock bag (be sure to squeeze our excess air) or an airtight container and freeze for up to two months. When ready to eat, remove from the freezer and let them thaw. Reheat in the microwave or oven for a few minutes.

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