Whip up a batch of funfetti mini muffins! These tiny treats are perfect for parties or a sweet snack. Colorful, delicious, and easy to make.

The magic of sprinkles! Who can resist the colorful charm of funfetti, especially when it’s packed into adorable, bite-sized mini muffins? Today I’m going to show you how to make funfetti mini muffins that are not just delicious but are also a feast for the eyes.

Whether you call them funfetti or confetti mini muffins, one thing’s for sure: they’re the perfect little treats to bring a burst of joy and color to any day.

If you’ve ever found yourself mesmerized by the sprinkle-filled goodies at your local bakery but thought they were too complicated to make at home, I’m here to dispel that myth.

All it takes are some basic ingredients you probably already have in your pantry, plus an all-important jar of rainbow sprinkles. That’s the secret weapon that turns ordinary mini muffins into spectacular confetti-studded showstoppers.

This recipe is so easy and fun that it’s perfect for a weekend baking project, especially if you have little helpers in the kitchen. It’s a wonderful way to introduce kids to baking, plus they get to sprinkle on as much or as little color as they like!

They’re perfect for any occasion – from a cozy family breakfast to an exciting party treat or even as a cheerful snack to brighten a mundane afternoon.

So, don that apron, grab your whisk, and let’s get baking. These funfetti mini muffins are just what you need to add a splash of joy and a pinch of fun to your baking adventures.

These muffins freeze well too. Pop them in the freezer in a freezer bag for up to two months. Throw them in the microwave in 30 second intervals when ready to eat.

Get the printable recipe for this treat below. Also don’t forget to check out our funfetti cookies and donuts!

Funfetti Mini Muffins

Discover the joy of baking with our confetti mini muffins recipe – perfect for parties or a delightful family treat. Easy, colorful, and so tasty.

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Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: muffins

Cost: $5

Equipment

Mini cupcake pan
Mixing bowl(s)

Ingredients

1 1/2 cups all purpose flour
3/4 cup granulated sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 egg(s)
1/2 cup milk
1/3 cup coconut oil
1 1/2 teaspoon pure vanilla extract
1/2 cup sprinkles

Instructions

Line a mini muffin tin with liners, spray with non stick spray and set aside. Preheat oven to 375F.
In a medium-sized bowl, combine flour, baking powder, salt, and sugar. Whisk to fully combine.
Add milk, melted coconut oil, egg, vanilla extract and whisk to combine, being careful not to over mix. Just until combined.
Fold in rainbow sprinkles into the batter. You can leave a few extra to sprinkle on the top of unbaked muffins if desired.
Spoon batter evenly into muffin tins, about 2/3 of the way full. Bake at 375F for 10-13 minutes or until tops are golden brown and when a toothpick is inserted into the center of a muffin, it comes out clean.
Remove from the oven, and let cool in the pan for about 5 minutes, and transfer to a wire cooling rack to finish cooling the rest of the way.

Notes

A small ladle or ice cream scoop works well for transferring the batter into the muffin cups without making a mess.

To keep those sprinkles perfectly suspended in the mix so each muffin is evenly dotted with color – shake them in flour before combining them with the batter.

Once completely cooled, place in an airtight container for up to three days at room temperature. You can store in the refrigerator in an airtight container for up to five days.