Easy Mini Funfetti Muffins

So here is why I love making these

You know those afternoons when you swear you only have ten minutes, but your brain says bake something fun anyway? That is when these Easy Mini Funfetti Muffins happen in my kitchen. The first time I made them, I pulled the tray form the oven and my toddler yelled, tiny party cakes, which is now their official name. They are soft, they are cheerful, and they vanish faster than the time it takes me to find the matching oven mitts. I sometimes sneak one while they are still warm, standing by the sink like a gobsmacked raccoon, and I do not feel bad about it even a little.

Also, a tiny detour because this still makes me laugh. I dropped a single sprinkle behind the fridge last week, watched it slide into the abyss, and genuinely considered moving the fridge like some sort of kitchen archaeologist. I did not. That sprinkle lives there now.

Why you will love this little tray of joy

I make this when we have neighbors popping over for coffee and I want something bright that does not scream I tried too hard.
My family goes a bit bonkers for these because they taste like birthday cake energy in snack form. And they are bite size, which means apparently the rules do not apply and you can have three.
On busy weekdays, I mix the batter during a podcast; then it is just scoop and bake. No drama. The batter is forgiving if you pause to answer the door.
I used to get annoyed at sprinkles bleeding color, but actually, I find it works better if I fold them in gently at the end, and it is fine. A few streaks look kinda festive anyway.

Ingredients I keep on the counter

1 and 1/4 cups all purpose flour, about 155 g. I fluff and spoon it in because it keeps things light.
1 teaspoon baking powder
1/4 teaspoon fine sea salt
1/2 cup granulated sugar, 100 g
1/4 cup unsalted butter, melted and cooled a bit. I sometimes use neutral oil when I am in a hurry, about 60 ml, and it is still lovely, just a touch more tender.
1/2 cup milk, 120 ml. Any you like. My grandmother always insisted on whole milk, but honestly any version works fine. Oat milk makes a cozy crumb.
1 large egg, room temp if you remember, straight from the fridge if you do not.
1 teaspoon vanilla extract. A splash more if you like, I do.
1/2 teaspoon almond extract, optional but it gives that bakery shop vibe.
1/3 cup rainbow jimmies sprinkles, a generous handful. Use the long rod ones, not the little pearls, they stay put.

How I make these mini muffins

Preheat the oven to 350 F, 175 C, and grease a mini muffin tin or line it with little papers. If you forget to preheat, do that now and make some tea while you wait.
In a medium bowl, whisk the flour, baking powder, and salt. This step looks boring, but it saves you from weird pockets of leavening later.
In another bowl, whisk the sugar, melted butter, milk, egg, vanilla, and almond extract. Whisk until smooth, about 30 seconds, nothing wild. This is where I usually sneak a taste, purely for science.
Pour the wet into the dry and stir with a spatula just until combined. Do not go for silky smooth, a few lumps are fine, almost good even. If it looks a bit thick, add a tablespoon of milk.
Fold in the sprinkles with two or three gentle turns. Do not get over excited here or the colors might streak, which is cute, but not the goal.
Divide the batter among the cups, about 1 heaping tablespoon per well. I use a small cookie scoop, though a spoon works. Fill each about three quarters full.
Bake 10 to 12 minutes, until the tops spring back when lightly pressed and a toothpick comes out with a few moist crumbs. Do not wait for it to be bone dry or you will miss the soft crumb.
Cool in the pan 3 minutes, then pop them onto a rack. Try one warm. Actually, try two.

Notes from my slightly messy notebook

Measuring flour properly changed these from good to great for me. If you are curious, this guide is spot on: how to measure flour.
Butter flavor is more pronounced with butter, obviously, but oil gives a softer texture on day two. I think this tastes better the next day, though honestly they rarely make it that far in my house.
If your oven runs hot, they brown fast. An oven thermometer helps a ton. I like reading reviews here to choose one: best oven thermometers.
Sprinkles matter a little. Jimmies tend to behave, quins sometimes melt, and pearls go crunchy. I lean jimmies for these.

Let me play with flavors, some keepers and a flop

Lemon pop: Swap half the vanilla for lemon zest and a squeeze of juice, then add white sprinkles. Bright and perky.
Chocolate chip teeny bites: Stir in 1/3 cup mini chocolate chips and just a tablespoon of sprinkles so it does not turn into chaos.
Coconut cloud: Use coconut milk and a spoon of shredded coconut. Soft as a pillow, very chill.
The one that was not great: I tried adding mashed banana with sprinkles. It tasted fine but looked like confetti in banana bread, which confused my brain. I would skip.

Gear I use, and easy workarounds

Mini muffin tin, 24 cup. Essential if you want them mini. On second thought, you can bake the batter in a regular muffin tin too, just longer.
Small cookie scoop for even portions; it keeps your hands clean and the tops round. No scoop? Two spoons do the job grand.
Mixing bowls and a whisk. A stand mixer is lovely, but honestly, I usually just whisk by hand. If your arm is tired, pause, sip something, carry on.
Cooling rack, or a clean tea towel if that is what you have.

Stash and storage

Let them cool completely, then store in an airtight container at room temperature for up to 3 days. They stay soft. You can freeze them in a zip bag for 2 months, squeeze out extra air. Warm in the microwave for 10 to 15 seconds. Though honestly, in my house it never lasts more than a day.

Serving ideas that make me smile

Quick breakfast treat with fruit and yogurt. I call it balance, my kids call it a win.
Birthday brunch plate scattered with extra sprinkles like confetti on the table. Slightly messy, very festive.
After school snack with a cold glass of milk. My preference is coffee, always.

Lessons I learned the wobbly way

I once tried rushing the cooling step and packed them while warm, regretted it because the steam made the tops sticky. Give them a few minutes, it helps.
I over mixed the batter once and they peaked like little volcanoes. Stir just until you do not see dry flour, then stop. Your future self will say cheers.
I thought more sprinkles equals more fun. Turns out too many can make tunnels and soggy spots. A handful is the sweet spot.
If your liners stick, spritz the liners lightly with nonstick spray next time. Or skip liners and grease the pan well.
Curious about which sprinkles behave best in batter. This explainer helped me heaps: sprinkles guide.

Real questions I get about mini funfetti muffins

Can I use oil instead of butter
Yes. Use the same amount by volume. The muffins turn out extra moist. The flavor is a touch simpler, which I like for weekday nibbling.

Do I need a mixer
Nope. A whisk and a bowl is fine. I said a stand mixer is lovely and it is, but the batter is simple. Whisk away.

How do I stop sprinkles from sinking
Toss them in a teaspoon of flour before folding, or just fold very gently at the end. If a few settle, it is still cute.

Can I make these as regular size muffins
Yes, bake at 350 F for about 16 to 18 minutes. Fill the cups about three quarters full and start checking at 15. They will rise nicely.

What if I do not have almond extract
Skip it. Add a little extra vanilla or a tiny pinch of ground nutmeg for warmth. Different, but tasty.

Why are my muffins dry
Probably too much flour or a touch too long in the oven. Spoon and level your flour, and pull them when the tops spring back. If this keeps happening, check your oven temp with a small thermometer.

Can I freeze the batter
I tend to think baked then frozen is better. Batter can separate in the freezer. Bake, cool, freeze, then rewarm.

Do I have to use jimmies
No, but they behave the best. Nonpareils look adorable on top but can bleed in batter. I sprinkle those on after baking, just a few, for sparkle.

And that is it. Tiny party cakes that are easy, forgiving, and honestly just a bit of joy in a pan. Its the little things, right