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.

Course Snacks

Cuisine American

Keyword party

Prep Time 10

Cook Time 25

Total Time 35

Servings muffins

Calories 66kcal

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.

Nutrition