Description
Delight in these Mini Funfetti Muffins, a charming bite-sized treat bursting with colorful sprinkles and a tender, buttery crumb. Perfect for parties, snacks, or a sweet breakfast surprise, these muffins combine classic vanilla flavors with a fun sprinkle twist, baked to golden perfection.
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 and Prepare: Preheat your oven to 350°F (175°C) and 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. Set aside to ensure even dispersion of leavening agents.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy, creating a smooth base for the batter.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to incorporate air. Stir in the pure vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and finish with the dry ingredients, mixing gently until just combined to avoid overworking the batter.
- Fold in Sprinkles: Gently fold in the rainbow sprinkles, taking care not to overmix to prevent the colors from bleeding into the batter.
- Fill Muffin Cups: Spoon the batter evenly into the prepared mini muffin tin, filling each cup about 3/4 full for ideal rising.
- Bake: Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
- Cool: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely, ensuring the muffins set properly and are easy to handle.
Notes
- Do not overmix the batter once the wet and dry ingredients are combined to maintain a tender crumb.
- Use rainbow sprinkles made specifically for baking to avoid color bleeding.
- Ensure butter is softened to room temperature for easy creaming with sugar.
- Muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
- For a dairy-free version, substitute buttermilk with a plant-based milk mixed with a little vinegar or lemon juice.
