Description
Delicious and colorful muffins perfect for any celebration!
Ingredients
Scale
- 2 cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon sea salt
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 3/4 cup whole milk
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract
- 1/4 cup rainbow jimmies sprinkles (plus extra for topping)
- 1 cup powdered sugar
- 1/4 cup heavy cream
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven to 400℉. Line a standard 12-cup muffin tin pan with parchment paper liners, then spray the muffin liners lightly with nonstick spray. Set aside.
- In a small mixing bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside for later.
- In a separate large bowl, whisk together the granulated sugar and vegetable oil until smooth and thickened.
- Whisk in the large eggs, one at a time, mixing well after each addition until the mixture looks glossy and well emulsified.
- Whisk in the whole milk, vanilla extract, and almond extract until fully incorporated.
- Add the dry ingredients (set aside from earlier) into the bowl of wet ingredients and gently stir them together with a spatula just until no dry flour pockets remain in the batter. The batter should be thick but still scoopable.
- Add the rainbow sprinkles and gently stir into the batter, making sure not to overwork it or else the sprinkle color could bleed into the white batter.
- Divide the muffin batter evenly between the prepared muffin cups, filling each one nearly to the top, without smoothing out the tops.
- Bake for 7 minutes at 400℉, then without opening the oven door, reduce the temperature to 350℉ and continue baking for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and let them cool in the muffin pan for 5 minutes. Once the pan is cool enough to touch, transfer the muffins to a cooling rack to cool completely before adding the glaze.
- Whisk all the glaze ingredients together in a small bowl until smooth. To make a glaze that is thinner and easily drizzable, use more milk to get the consistency that you prefer.
- Drizzle the glaze over the cooled muffins using a spoon, fork, piping bag with a small tip, or a Ziplock bag with the bottom corner snipped. Add some sprinkles on top of the glaze. Enjoy!
Notes
- This recipe can be easily doubled for larger batches.
- Store leftover muffins in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg