How do I make my muffins lighter and fluffy?

Oil is key! It gives the muffins a more lightweight texture. It also helps them stay fresh longer. In this recipe, egg whites also contribute a light and airy texture to the end result.

What kind of sprinkles should I use?

While most sprinkles should work just fine, I recommend a high-quality brand like Wilton. They usually are in grocery stores and are reasonably priced. For variety, sub in some white, dark, or milk chocolate chips for a portion of your sprinkles if your sweet tooth is craving chocolate!

How do I get my muffins to rise higher?

Baking muffins at a higher temperature for a few minutes before then lowering the temperature helps the top of the muffins rise. In this recipe, you'll distribute batter evenly into each muffin cup and fill it to the top. You'll bake these muffins at 425 ° F for 5 minutes, then, keeping the muffins in the oven, lower the temperature to 375 ° F. Continue baking for 12-13 more minutes.

How can I store these muffins?

These muffins will stay nice and fresh for 2-4 days if stored in a cool dry place at room temperature. You may also keep them in your freezer in a freezer-safe container (be sure it's tightly sealed to prevent freezer burn) for up to 3 months.

Can I turn these into funfetti cupcakes?

I love the simplicity of this recipe because the muffins are sweet, moist, and colorful without a glaze or buttercream. However, you could add homemade vanilla frosting (double the amount from my small batch vanilla cupcake recipe !) or a store-bought version to top them off. You could also use the chocolate ganache from my fudgy chocolate cupcakes for a different take on these.

Colorful Funfetti Muffins

Funfetti Muffins

birthday cake muffins sitting on light pink plates, surrounded by colorful sprinkles

Print Recipe

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5 from 2 reviews

Looking for birthday cake muffins or fun recipe for a regular weekday? These vanilla Funfetti muffins are a colorful, sweet breakfast treat!

Author: Susan
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 40 minutes
Yield: 12 muffins 1x
Category: Dessert
Cuisine: American

Ingredients

Scale

2 and 2/3 cups (340 g) all-purpose flour (spooned & leveled)
1 ½ tsp baking powder
2 tsp baking soda
½ teaspoon salt
1 stick/8 tbsp (113 g) unsalted butter, softened to room temperature
4 T (50 grams) canola oil
¾ cup (150 grams) granulated sugar
2 large eggs and 2 egg whites, at room temperature
½ cup (130g) full-fat sour cream or greek yogurt, at room temperature
⅓ cup (80 grams) buttermilk, room temperature
2 ½ teaspoons imitation clear vanilla extract OR pure vanilla extract (see notes*)
¼ tsp almond extract
1 cup (160 grams) rainbow sprinkles

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Instructions

Preheat your oven to 425°F. Generously grease and flour a standard muffin pan or line with muffin liners. Set aside.
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
In the bowl of a stand mixer, cream together your sugar, vanilla extract, and butter on medium-high speed until well-incorporated, about 3 minutes.
Scrape down bowl before then adding oil and eggs. Mix together until combined, about 2 mins. Follow up by adding sour cream (or Greek yogurt) and buttermilk and mixing well.
Pour wet ingredients into bowl of dry ingredients. With a wooden or rubber spatula, fold together wet and dry ingredients until just combined. Avoid over-mixing, as it can yield a more dense muffin. The batter will be thick. Gently fold in the sprinkles.
Distribute batter evenly into the pan, filling each muffin cup to the top.
Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, lower the temperature to 375°F. Continue baking for 12-15 more minutes. You’ll know they’re done when the tops are a light golden brown. Test doneness with a toothpick in the center of a muffin, and if it’s clean, remove the pan from the oven.
Keep them in pan for about 10 minutes. Then let them come to room temperature on a cooling rack before storing in a container or serving immediately if desired (but they’ll be even tastier the next day!).

Notes

Typically, confetti and Funfetti cake recipes call for imitation vanilla instead of pure vanilla extract. The colors vary - imitation vanilla is clear while the true extract is brown. In terms of taste, the flavor in the imitation vanilla is simple and more pronounced. While real extract will taste different, if that's all that you have, use it. You'll still have colorful and delicious vanilla muffins.

Find it online: https://susanbringsdessert.com/funfetti-muffins/