Oh my goodness, there’s just something magical about baking mini funfetti cake muffins! Every time I whip up a batch, I’m instantly transported back to birthday parties and celebrations, where those colorful sprinkles bring a smile to everyone’s face. I remember the first time I made these for a friend’s surprise party; the room lit up with laughter and squeals of joy when they saw those tiny, fluffy treats! They’re not just cute; they’re delicious little bites of happiness that make any occasion feel extra special. I can’t wait for you to experience the joy of baking and sharing these delightful muffins!
Ingredients List
Here’s everything you’ll need to create these delightful mini funfetti cake muffins. Trust me, the colorful sprinkles are the star of the show, and you’ll want to have all your ingredients measured out and ready to go!
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup milk
- 1/4 cup rainbow sprinkles
Make sure your butter is melted and slightly cooled before mixing it with the other wet ingredients—this helps everything blend beautifully! And don’t forget to grab those sprinkles; they’ll add that burst of fun and color that makes these muffins so irresistible!
How to Prepare Mini Funfetti Cake Muffins
Now, let’s dive into the fun part—baking these mini funfetti cake muffins! Trust me, the process is just as delightful as the result. Follow these steps, and you’ll have a batch of fluffy, colorful muffins in no time!
Preheat the Oven
First things first, preheating your oven to 350°F (175°C) is essential! This step ensures that your muffins rise beautifully and bake evenly. While the oven is warming up, go ahead and line your mini muffin tin with those cute little liners. If you don’t have liners, a light spray of cooking oil will work just fine to prevent sticking. You’ll want to make sure each muffin spot is ready for that delicious batter!
Mix Dry Ingredients
In a medium bowl, whisk together your dry ingredients: the flour, sugar, baking powder, baking soda, and salt. I like to use a whisk to get some air in there, which helps the muffins rise. Make sure everything is well combined; no one wants a pocket of salt in their muffin! Set this bowl aside while we prepare the wet ingredients.
Combine Wet Ingredients
In another bowl, melt your unsalted butter and let it cool slightly before adding it to the mix. Then, crack in the egg, pour in the vanilla extract, and add the milk. Whisk everything together until you have a smooth, creamy mixture. This step is super important because the melted butter needs to mix well with the egg and milk to give your muffins that rich flavor!
Combine Dry and Wet Mixtures
Now, it’s time to bring the two mixtures together! Pour the wet ingredients into the dry ingredients and gently mix them together. Here’s my pro tip: don’t overmix! Just stir until the flour is barely incorporated; it’s okay if there are a few lumps. Overmixing can lead to dense muffins, and we want fluffy, airy bites!
Add Sprinkles and Fill Muffin Tins
Next up, fold in those rainbow sprinkles with a spatula. This part is where the magic happens! You’ll see those pops of color throughout the batter, making it look so festive. Now, fill each muffin cup about 2/3 full with the batter. I like to use a small cookie scoop for this—it keeps it neat and tidy!
Bake the Muffins
Pop your muffin tin into the preheated oven and bake for 10-12 minutes. Keep an eye on them, as ovens can vary! You’ll know they’re done when a toothpick inserted into the center comes out clean. It’s always so satisfying to see those little muffins puff up nicely!
Cooling and Serving
Once they’re done baking, let them cool in the tin for about 5 minutes before transferring them to a wire rack. This helps them firm up a bit. I usually can’t resist trying one while it’s still warm, but let them cool completely before serving if you can! They’re best enjoyed fresh, and I promise they’ll be a hit at any gathering!
Why You’ll Love This Recipe
- They’re quick and easy to whip up—perfect for last-minute celebrations!
- Each muffin is a delightful, fluffy bite filled with colorful sprinkles that bring joy to any occasion.
- Kids love them! They’re fun to make and even more fun to eat, making them a great baking project together.
- Perfectly portioned, so you can enjoy just one (or maybe two) without the guilt.
- These mini muffins are versatile—great for birthday parties, brunches, or just a sweet treat during the week.
- They’re a hit with both kids and adults, making them a crowd-pleaser at any gathering.
- Customize them by adding chocolate chips or nuts for an extra twist!
Tips for Success
Alright, let’s make sure your mini funfetti cake muffins turn out absolutely perfect! I’ve gathered some of my favorite tips to help you along the way. Trust me, these little nuggets of wisdom will take your baking game to the next level!
- Measure Accurately: Baking is a science, so be sure to measure your ingredients correctly. Use a kitchen scale if you have one—it can make a world of difference in the final texture of your muffins!
- Room Temperature Ingredients: For the best results, let your egg and milk sit at room temperature for a bit before mixing. This helps them incorporate better into the batter, leading to a fluffier muffin!
- Don’t Overmix: I can’t stress this enough! Overmixing can lead to tough muffins. Just mix until the dry ingredients are moistened, and you’ll be golden.
- Substituting Ingredients: If you’re out of butter, you can definitely use vegetable oil instead; it’ll give you a softer muffin. You can also swap out the milk for almond milk or any other non-dairy milk if you prefer!
- Experiment with Flavors: Feeling adventurous? Mix in some chocolate chips, nuts, or even a dash of cinnamon for a twist! The base recipe is super versatile.
- Check for Doneness: Ovens can be sneaky! Always do the toothpick test at the lower end of the baking time. If it comes out with a few crumbs, they’re ready to go!
- Let Them Cool: Resist the urge to dive in right away! Letting the muffins cool for a few minutes in the tin helps them set properly and makes them easier to remove.
With these tips in your back pocket, you’re all set for muffin success! Happy baking, and I can’t wait to hear how your mini funfetti cake muffins turn out!
Nutritional Information
Let’s talk about the nutritional side of these delightful mini funfetti cake muffins! Each muffin is a little treat that you can enjoy without too much guilt. Here’s an estimated breakdown for one muffin:
- Calories: 100
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Cholesterol: 15mg
- Sodium: 50mg
- Carbohydrates: 14g
- Fiber: 0g
- Sugar: 8g
- Protein: 1g
Keep in mind that these values are estimates and can vary depending on the exact ingredients you use. But hey, with all that fun and flavor packed into these muffins, you won’t feel bad about indulging a little! Enjoy them as a sweet treat during special occasions or whenever you need a sprinkle of joy in your day!
FAQ Section
Got questions about these fabulous mini funfetti cake muffins? Don’t worry, I’ve got you covered! Here are some of the most common queries I hear, along with my best answers to help you bake with confidence.
How should I store mini funfetti cake muffins?
Store your mini funfetti cake muffins in an airtight container at room temperature for up to three days. If you want to keep them longer, you can pop them in the fridge for about a week. Just make sure they’re completely cooled before storing to prevent them from getting soggy!
Can I freeze these muffins?
Absolutely! These muffins freeze beautifully. Just let them cool completely, then wrap each muffin tightly in plastic wrap and place them in a freezer bag. They can last up to two months in the freezer. When you’re ready to enjoy one, simply thaw it overnight in the refrigerator or pop it in the microwave for a few seconds!
What can I substitute for the butter?
If you’re out of butter or looking for a lighter option, you can substitute vegetable oil in equal amounts. It’ll give you a slightly different texture, but your muffins will still be delicious! Coconut oil is another great alternative if you want to add a hint of tropical flavor.
Can I add other mix-ins to the batter?
You bet! Feel free to get creative with your mini funfetti cake muffins. Adding chocolate chips, nuts, or even dried fruit can really enhance the flavor and texture. Just keep in mind that if you’re adding a lot of extra ingredients, you may need to adjust the flour slightly to balance things out.
What if I don’t have rainbow sprinkles?
No worries at all! If you can’t find rainbow sprinkles, you can use any colored sprinkles you prefer. Even chocolate sprinkles work wonderfully for a fun twist! Just remember, the sprinkles are all about adding that festive touch, so use what you have on hand!
Print
Mini Funfetti Cake Muffins: 7 Joyful Bites of Happiness
- Total Time: 27 minutes
- Yield: 24 mini muffins 1x
- Diet: Vegetarian
Description
Mini funfetti cake muffins are small, fluffy treats filled with colorful sprinkles, perfect for any celebration.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup milk
- 1/4 cup rainbow sprinkles
Instructions
- Preheat your oven to 350°F (175°C) and line a mini muffin tin with liners.
- In a bowl, mix flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine melted butter, egg, vanilla extract, and milk.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fold in the rainbow sprinkles.
- Fill each muffin cup about 2/3 full with batter.
- Bake for 10-12 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Store in an airtight container for up to three days.
- You can substitute butter with oil for a different texture.
- Feel free to add chocolate chips for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 100
- Sugar: 8g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
Keywords: mini funfetti cake muffins
