This post may contain affiliate links, view our disclosure policy.
Funfetti Muffins are soft, fluffy, homemade, and packed with colorful sprinkles and sweet vanilla flavor that make every bite feel celebratory. They bring all the nostalgic of a birthday cake into an easy grab-and-go muffin, and they’re simple enough to make during the week for an after school snack.
If you love colorful funfetti recipes then be sure and also try my Funfetti Cake Batter Cookie Bars, Frosted Funfetti Cake Mix Cookies, and Funfetti Dip.
Homemade Funfetti Muffin Recipe With Sprinkles
These homemade funfetti muffins remind me of those Little Bites Part Cake Muffins from Little Debbie! My kids would probably say they grew up those sweet little muffins.
This homemade version tastes even better because they’re loaded with vanilla flavor, colorful sprinkles, and a touch of almond flavor which really gives them that fresh-from-the-bakery homemade taste.
Make this funfetti recipe for an after school snack, treat time, or they’re even great for birthday parties because they’re very similar to funfetti cupcakes!
Simple Ingredients Needed
Funfetti Muffin Ingredients
- All-Purpose Flour : I use unbleached all-purpose flour.
- Baking Powder
- Salt : I use sea salt but kosher salt is another option.
- Granulated Sugar
- Vegetable Oil
- Large Eggs
- Whole Milk
- Vanilla Extract
- Almond Extract : This adds a bakery-style flavor to the muffins, almost like a sugar cookie flavor, and it won’t make the muffins taste like almond. I highly recommend using it as it adds a really yummy flavor, but it can be omitted if wanted or if you don’t have it.
- Rainbow Jimmies Sprinkles : These are the stick shaped funfetti sprinkles and NOT the non-pareils which are the little ball shaped sprinkles; the non-pareils will bleed color into the batter so I suggest not using them.
Simple Vanilla Glaze Ingredients
- Powdered Sugar
- Heavy Cream : Using heavy cream will give the best taste, thick, and fluffy texture to the glaze; however, you can use any milk but take note that the lower the fat of the milk, the less you will need of it.
- Vanilla Extract
How To Make Funfetti Muffins (Printable Recipe Card)
Preheat the oven to 400 degrees F. Line a standard 12-cup muffin tin pan with parchment paper liners, then spray the muffin liners lightly with nonstick spray. Set aside.
In a small mixing bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside for later.
In a separate large bowl, whisk together the granulated sugar and vegetable oil until smooth and thickened.
Whisk in the large eggs, one at a time, mixing well after each addition until the mixture looks glossy and well emulsified.
Whisk in the whole milk, vanilla extract, and almond extract until fully incorporated.
Add the dry ingredients (set aside from earlier) into the bowl of wet ingredients and gently stir them together with a spatula just until no dry flour pockets remain in the batter. The batter should be thick but still scoopable.
Add the rainbow sprinkles and gently stir into the batter, making sure to overwork it or else the sprinkle color could bleed into the white batter.
Divide the muffin batter evenly between the prepared muffin cups, filling each one nearly to the top (a little of 3/4 full), without smoothing out the tops.
Bake for 7 minutes at 400 degrees F, then without opening the oven door, reduce the temperature to 350 degrees F and continue baking for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and let them cool in the muffin pan for 5 minutes. Once the pan is cool enough to touch, transfer the muffins to a cooling rack to cool completely before adding the glaze.
To Make The Glaze : Whisk all the glaze ingredients together in a small bowl until smooth. Drizzle the glaze over the cooled muffins using a spoon, fork, piping bag with a small tip, or a Ziplock bag with the bottom corner snipped. You can make the glaze thick and more like frosting by using less milk. To make a glaze that is thinner and easily drizzable, use more milk to get the consistency that you prefer.
How To Store Leftover Muffins
Store the muffins in an airtight container, on the counter at room temperature, for 2-3 days. If you are worried about the milk in the glaze then store the muffins in the fridge for up to 5 days.
Freeze unglazed muffins in a freezer-safe bag for up to 2 months. I recommend wrapping each muffin in plastic wrap to prevent any freezer burn. Let the muffin(s) thaw at room temperature before gazing.
Pro Tips From The Test Kitchen
- It’s important to lightly spray the paper liners with nonstick cooking spray, as it improves release and helps the muffins stay soft around the edges.
- Filling the muffin cups almost to the top helps create beautifully tall domed bakery-style muffins. No need to smooth out the tops.
- When adding the dry ingredients into the wet ingredients, make sure you are folding it in gently, without overmixing or stirring too aggressively, as this will prevent the muffins from becoming dense and it keeps the crumb tender.
- Using rainbow jimmies (the line shaped sprinkles) instead of non-pareils sprinkles (the little ball shaped sprinkles) prevents the colors from bleeding into the batter. You can use non-pareils on top of the cooked muffins after you add the glaze if wanted.
- Let the muffins cool completely before adding the glaze or else the glaze will melt and run right off the muffin if it’s warm at all.
- I don’t always add the glaze on these muffins. They are still really yummy without the glaze, so it is optional depending on preference.
- Do you want to make mini muffins? Use a 24-cup mini muffin pan instead and reduce each cook time by half. I have never made this recipe into mini funfetti muffins, so I can’t say for sure, but I suggest cooking for 3 minutes for the first bake and then cooking for about 5-8 minutes for the second bake.
More Muffin Recipes You’ll Love
- Cinnamon Banana Bread Muffins
- Nutella Banana Muffins
- Peanut Butter Banana Muffins With Chocolate Chips
- Pumpkin Cheesecake Muffins
- Cinnamon Applesauce Muffins
- One Bowl Applesauce Muffins
- Chocolate Chip Banana Muffins
Funfetti Muffins
Ingredients
Funfetti Muffins
- 2 cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon sea salt
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 3/4 cup whole milk
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract
- 1/4 cup rainbow jimmies sprinkles (plus extra for topping)
Vanilla Glaze
- 1 cup powdered sugar
- 1/4 cup heavy cream
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven to 400℉. Line a standard 12-cup muffin tin pan with parchment paper liners, then spray the muffin liners lightly with nonstick spray. Set aside.
Make Funfetti Muffins
- In a small mixing bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside for later.2 cups all-purpose flour, 2½ teaspoons baking powder, ½ teaspoon sea salt
- In a separate large bowl, whisk together the granulated sugar and vegetable oil until smooth and thickened.3/4 cup granulated sugar, 1/2 cup vegetable oil
- Whisk in the large eggs, one at a time, mixing well after each addition until the mixture looks glossy and well emulsified.2 large eggs
- Whisk in the whole milk, vanilla extract, and almond extract until fully incorporated.3/4 cup whole milk, 2 teaspoons vanilla extract, ¼ teaspoon almond extract
- Add the dry ingredients (set aside from earlier) into the bowl of wet ingredients and gently stir them together with a spatula just until no dry flour pockets remain in the batter. The batter should be thick but still scoopable.
- Add the rainbow sprinkles and gently stir into the batter, making sure to overwork it or else the sprinkle color could bleed into the white batter.1/4 cup rainbow jimmies sprinkles
- Divide the muffin batter evenly between the prepared muffin cups, filling each one nearly to the top, without smoothing out the tops.
- Bake for 7 minutes at 400℉, then without opening the oven door, reduce the temperature to 350℉ and continue baking for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and let them cool in the muffin pan for 5 minutes. Once the pan is cool enough to touch, transfer the muffins to a cooling rack to cool completely before adding the glaze.
Make The Glaze
- Whisk all the glaze ingredients together in a small bowl until smooth.* To make a glaze that is thinner and easily drizzable, use more milk to get the consistency that you prefer.1 cup powdered sugar, 1/4 cup heavy cream, ¼ teaspoon vanilla extract
- Drizzle the glaze over the cooled muffins using a spoon, fork, piping bag with a small tip, or a Ziplock bag with the bottom corner snipped. Add some sprinkles on top of the glaze. Enjoy!
Notes
- It’s important to lightly spray the paper liners with nonstick cooking spray, as it improves release and helps the muffins stay soft around the edges.
- Filling the muffin cups almost to the top helps create beautifully tall domed bakery-style muffins. No need to smooth out the tops.
- When adding the dry ingredients into the wet ingredients, make sure you are folding it in gently, without overmixing or stirring too aggressively, as this will prevent the muffins from becoming dense and it keeps the crumb tender.
- Using rainbow jimmies (the line shaped sprinkles) instead of non-pareils sprinkles (the little ball shaped sprinkles) prevents the colors from bleeding into the batter. You can use non-pareils on top of the cooked muffins after you add the glaze if wanted.
- Let the muffins cool completely before adding the glaze or else the glaze will melt and run right off the muffin if it’s warm at all.
- I don’t always add the glaze on these muffins. They are still really yummy without the glaze, so it is optional depending on preference.
Nutrition
Did You Make This Recipe?
I’d love to see it! You can share it with me on @togetherasfamilyblog and follow on Pinterest @together-as-family-blog-recipes or Facebook @togetherasfamilyblog for more!
Did you love this recipe?
Make sure to comment below so we can chat about it! Or follow on your favorite social network for even more family recipes.