Funfetti Muffins

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.

Course Muffins, Snack

Cuisine American

Keyword funfetti muffins

Prep Time 10

Cook Time 20

Cooling Time 30

Total Time 1

Servings

Calories 298kcal

Author Jessica - Together as Family

Equipment

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