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Funfetti Muffins
These Funfetti Muffins are a celebration in every bite with a tender yellow crumb filled with rainbow sprinkles and topped with crunchy rainbow nonpareils. Rainbow sprinkle muffins are perfect, whether you're celebrating a birthday, hosting a Pride brunch, or just want to add a little fun to your morning.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
12
muffins
Calories:
218 kcal
Course:
Breakfast
Cuisine:
International
Ingredients
- 6 tablespoons unsalted butter melted, 85 grams
- 2 cups all-purpose flour 250 grams
- ½ cup granulated sugar 100 grams
- 2 tablespoons baking powder
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 1 cup buttermilk 240 milliliters
- 2 egg
- 1 tablespoon vanilla extract
- ⅓ cup Rainbow sprinkles jimmie type or homemade, 64 grams
- ¼ cup rainbow nonpareils 48 grams
Instructions
- Melt the butter, heat the oven to 350°F (175°C), and line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the 2 cups of flour, sugar, baking powder, baking soda, salt, and jimmie-type sprinkles.
- In a medium bowl or large glass measuring cup, combine the buttermilk, eggs, and vanilla extract and whisk until smooth.
- Pour the wet ingredients and the melted butter into the dry ingredients and stir just until all visible flour has been stirred in. Do not over-mix.
- Use a large cookie scoop or spoon to divide the batter evenly among the muffin cups, filling each about ¾ full.
- Give the muffin pan a quick thwack on the countertop to spread out the batter, then sprinkle a teaspoon of nonpareils over the top of each one. You can give the pan a bit of a gentle shake to get any loose ones to adhere to the batter.
- Bake for 16 to 18 minutes or until a toothpick inserted into the center of a muffin comes out with no more than a few crumbs.
- Allow the muffins to cool in the muffin pan for 5 to 10 minutes, then transfer them to a wire rack to cool completely.
Cup of Yum
Notes
- Rainbow sprinkles, especially nonpareils, tend to bleed their color. To minimize this, keep the wet and dry ingredients separate until you're ready to bake the muffin mixture.
- I keep the warm melted butter separate from the rest of the wet ingredients just to prevent any chance of cooking the eggs.
- As with all things made with the "muffin method," please avoid over-mixing the batter.
- These rainbow sprinkle muffins are best on the same day they are made so the nonpareils on top stay crunchy. Store leftovers in an airtight container at room temperature for a day or two.
Nutrition Information
Calories
218kcal
(11%)
Carbohydrates
33g
(11%)
Protein
4g
(8%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.5g
(3%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.2g
(10%)
Cholesterol
45mg
(15%)
Sodium
316mg
(13%)
Potassium
63mg
(1%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
248IU
(5%)
Calcium
150mg
(15%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 muffins
Amount Per Serving
Calories 218
% Daily Value*
| Calories | 218kcal | 11% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 45mg | 15% |
| Sodium | 316mg | 13% |
| Potassium | 63mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 248IU | 5% |
| Calcium | 150mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.