Mini Funfetti Muffins
on Oct 07, 2024
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Looking for a fun and tasty treat? These mini funfetti muffins are bursting with colorful sprinkles and packed with flavor. Everything comes together in just one bowl and bake in just 15 minutes for the perfect festive breakfast or snack!
There’s so much to love about funfetti muffins. The bright colorful sprinkles in every bite combined with the soft and fluffy crumb make for the best sweet treat. If you’re looking for an easy to make muffin recipe without having to worry about pulling out mixers or other equipment, I’ve got you covered! These muffins remind me of storebought little bite muffins and are customizable for different flavors!
If you love these muffins, be sure to also try out these flourless peanut butter chocolate chip muffins and these classic spinach banana muffins so a fun bright-colored green treat!
Table of Contents
What You’ll Need
Here is what you’ll need to make these funfetti muffins:
- Yogurt: The star ingredient for these muffins. I used plain whole milk yogurt which adds the perfect touch of moisture.
- Eggs: Used as a binder to help the muffins maintain their shape.
- Oil: For added moisture in the muffins. I used avocado oil, but any type of neutral-tasting oil will work as well.
- Maple Syrup: The main source of sweetness for these muffins.
- Flour: I used all-purpose for the lightest, bouncy texture.
- Baking Powder: Leavening agent to allow the muffins to rise.
- Salt: To balance the flavors in the muffins.
- Vanilla Extract: For added flavor and to bring out the sweetness of the muffins.
- Sprinkles: For that funfetti flavor and color!
See the recipe card below for full information on ingredients and quantities.
Ingredient Substitutions & Additions
- Yogurt: Whole milk plain yogurt may be replaced with dairy-free plain yogurt. I do not recommend using Greek yogurt in this recipe as it alters the texture and taste of the muffins.
- Flour: All-purpose flour may be replaced with gluten-free all-purpose flour like the King Arthur brand. I have not tested other flour varieties for these muffins, but note that a different type of flour will alter the texture.
- Eggs: The eggs may be replaced with a liquid egg replacer like the brand Just Egg.
- Oil: The oil may be replaced with equal parts melted butter. If using melted butter, make sure that the butter is cooled before adding it to the mixture to prevent it from seizing up and forming clumps.
- Maple Syrup: The maple syrup may be substituted with equal parts honey (if preparing these muffins for little ones over the age of 1).
- Sprinkles: The sprinkles may be replaced with mini chocolate chips or blueberries! If using blueberries, I recommend using smaller-sized blueberries so that they don’t overpower the mini muffins.
Step By Step Instructions
STEP 1: Add the yogurt, eggs, maple syrup, oil, and vanilla extract to a bowl and whisk until it is combined into a smooth custard (Images 1 & 2).
STEP 2: To the same bowl, add the flour, baking powder, and salt and mix until combined. It is okay if there are a few small lumps in the batter (Images 3 & 4).
STEP 3: Add in the sprinkles (reserving a few to sprinkle on top) and gently stir them into the mixture until they are incorporated (Images 5 & 6).
STEP 4: Pour about 1 tablespoon of the batter into each cup of a mini silicone muffin pan (Image 7). Note: If you are using a metal muffin pan, grease the pan beforehand so that the muffins do. not stick. Sprinkle remaining sprinkles on top (Image 8).
STEP 5: Bake the muffins for 15 minutes, or until a knife inserted comes out clean. Let them cool completely before removing them from the pan.
Storage Instructions
Once cooled, store the funfetti muffins in an airtight container at room temperature for up to 2 days or up to 5 days in the fridge. To freeze, store in a freezer-safe Ziploc bag for up to 3 months. To reheat, microwave the muffins for about 15 seconds, or until warmed through.
Tips For Success
- Do not overmix the batter when combining the wet and dry ingredients. It is okay if there are a few small lumps in the batter, but avoid overmixing to prevent a dense muffin texture.
- Feel free to swap out sprinkles with mini chocolate chips, blueberries, or your favorite add-ins!
- I used a silicone mini muffin pan so that the muffins pop right out once baked, but if you are using a metal mini muffin pan, make sure to grease the pan beforehand so that the muffins do not stick.
Recipe FAQs
Yes! To make them into full-sized muffins, bake for about 20 to 23 minutes, checking for doneness with a toothpick or knife.
If you are using dye-free sprinkles, it is common for them to bleed or fade while baking. The muffins may not be as vibrant, but still have the same great taste!
Other Muffin Recipes You’ll Love
Gluten-Free Carrot Cake Muffins
Mini Chocolate Banana Brownie Muffins
Peanut Butter Chocolate Chip Muffins (Flourless)
Peanut Butter and Jelly Muffins
If you tried these Funfetti Muffins please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Funfetti Muffins
Ingredients
- ¾ cup plain whole milk yogurt
- 2 eggs
- ⅓ cup maple syrup
- ¼ cup avocado oil, or any other neutral, mild-tasting oil
- 1 tsp vanilla extract
- 1 ¼ cups all purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup rainbow sprinkles, reserve some for sprinkling on top
Instructions
- Preheat the oven to 350 degrees F (180 degrees C).
- Add the yogurt, eggs, maple syrup, oil, and vanilla extract to a bowl and whisk until it is combined into a smooth custard.
- To the same bowl, add the flour, baking powder, and salt and mix until combined. It is okay if there are a few small lumps in the batter.
- Pour in the sprinkles (reserving a few for the top) and gently mix them in until combined.
- Pour about 1 tablespoon of batter into each cup of a silicone mini muffin pan. If you are not using a silicone pan, be sure to grease a metal mini muffin pan before adding the batter. Sprinkle the remaining sprinkles on top of the mini muffin cups.
- Bake the muffins for 15 minutes, or until a knife inserted comes out clean. Let them cool completel before removing them from the muffin pan.
Notes
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- Do not overmix the batter when combining the wet and dry ingredients. It is okay if there are a few small lumps in the batter, but avoid overmixing to prevent a dense muffin texture.
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- Feel free to swap out sprinkles with mini chocolate chips, blueberries, or your favorite add-ins!
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- I used a silicone mini muffin pan so that the muffins pop right out once baked, but if you are using a metal mini muffin pan, make sure to grease the pan beforehand so that the muffins do not stick.
I made these as muffins and they were delicious and fun! I am going to use this recipe to make cupcakes for my daughters birthday party. They really taste like the boxed mix.
I’m so glad to hear that you enjoyed these muffins, Kathryn!😊
Made these for my 6yo twin boys and they were a hit! Super colourful and cute. They also freeze well and were a lunchbox success too
I’m so glad to hear that your little ones loved them!😊
Can you use Greek yogurt?!
Hi Angela! Greek yogurt usually alters the taste and texture slightly, but you can use if that’s all you have on hand! I personally prefer the texture and taste of plain whole milk yogurt, but Greek yogurt would be fine to use in a pinch😊