Best Vanilla Funfetti Muffins
These delightful muffins are bursting with rainbow sprinkles and a lovely vanilla flavor, perfect for any occasion.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients
- ½ cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 cup milk
- 1 teaspoon pure vanilla extract
Add-ins
- ½ cup rainbow sprinkles
Optional Toppings
- to taste powdered sugar for dusting
- to taste cream cheese frosting for topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or greasing it lightly.
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
- In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
- Beat in the eggs one at a time, then add the pure vanilla extract, mixing until fully incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Stir gently until just combined—be careful not to overmix!
- Gently fold in the rainbow sprinkles to ensure they’re evenly distributed throughout the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
Baking
- Bake the muffins in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a Halal-friendly version, use plant-based butter and eggs replaced with flaxseed meal mixed with water. Keep a close eye on the baking time to avoid dry muffins. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.