Easy Rainbow Sprinkle Muffins Recipe – Quick Baking Idea

Last Updated on 2 months by Neha Deshmukh

Easy Rainbow Sprinkle Muffins Recipe – Quick Baking Idea

Hey everyone! If you’re anything like me, sometimes you just need a little bit of sunshine in your day. And honestly, what’s more cheerful than a bright, colourful muffin bursting with sprinkles? I first made these rainbow sprinkle muffins on a particularly gloomy afternoon, and they instantly lifted my spirits. They’re super quick to whip up, perfect for a weekend treat, or even a fun baking project with the kids. Let’s get baking!

Why You’ll Love This Recipe

These aren’t just any muffins. They’re incredibly soft, tender, and packed with that nostalgic sprinkle flavour we all adore. Plus, they come together in under 20 minutes – seriously! They’re perfect when you’re craving something sweet but don’t want to spend hours in the kitchen. And let’s be real, who doesn’t love a muffin that looks as good as it tastes?

Ingredients

Here’s what you’ll need to make these delightful rainbow sprinkle muffins:

• 1 cup (120g) all-purpose flour
• 2 tablespoons (25g) sugar
• 2 tablespoons (25g) brown sugar
• 1 teaspoon (5ml) baking powder
• ½ teaspoon (2.5ml) salt
• ¾ cup (180ml) milk
• ½ cup (120ml) whole milk yogurt
• 1 large egg
• ½ teaspoon (2.5ml) vanilla extract
• 2 tablespoons (30ml) vegetable oil
• ¾ cup + 1 tablespoon rainbow sprinkles

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Yogurt is your friend: Don’t skip the yogurt! It adds so much moisture and tenderness to these muffins. It reacts with the baking powder to create a lovely, light texture.
• Sprinkle Power: Feel free to get creative with your sprinkles! Jimmies, nonpareils, or even a mix – it’s all good. I personally love a good rainbow mix for maximum colour.
• Oil Choices: Vegetable oil keeps these muffins nice and soft. You could also use canola oil, or even melted coconut oil (though that will impart a slight coconut flavour).

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, preheat your oven to 400°F (200°C). Grease a mini muffin tin really well with non-stick spray. Trust me, you don’t want any stuck muffins!
2. In a large bowl, whisk together the flour, sugar, brown sugar, baking powder, and salt. Just give it a good mix to combine everything evenly.
3. In a separate bowl, whisk together the milk, yogurt, egg, vanilla extract, and oil. Make sure the egg is well incorporated.
4. Now, gently pour the wet ingredients into the dry ingredients. Stir it all together until just combined. It’s okay if there are a few lumps – overmixing can lead to tough muffins.
5. Time for the fun part! Fold in ¾ cup of rainbow sprinkles until they’re evenly distributed throughout the batter.
6. Scoop the batter into the prepared muffin cups, filling each about ¾ full. Then, sprinkle the tops with the remaining sprinkles.
7. Bake for 8 minutes, or until the edges are lightly golden. Keep a close eye on them – mini muffins bake quickly!
8. Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Expert Tips

• Don’t overmix! I can’t stress this enough. Overmixing develops the gluten in the flour, resulting in tough muffins.
• Room temperature ingredients: Using room temperature ingredients helps everything blend together more easily and creates a more even texture.
• Evenly filled muffin cups: Using a cookie scoop helps ensure that each muffin is the same size and bakes evenly.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Substitute the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, let sit for 5 minutes). Use plant-based milk and yogurt.
• Gluten-Free Adaptation: Use a 1:1 gluten-free flour blend. You might need to add a little extra liquid if the batter seems too dry. My friend, Priya, swears by Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
• Reduced Sugar Option: Reduce the sugar to 1 tablespoon and the brown sugar to 1 tablespoon.
• Festival/Birthday Party Adaptation: Add a drop of food colouring to the batter for even more vibrant muffins! My kids love this for birthday parties.

Serving Suggestions

These muffins are delicious on their own, but they’re even better with a glass of cold milk or a cup of chai. They also make a lovely addition to a brunch spread or a picnic basket.

Storage Instructions

Store any leftover muffins in an airtight container at room temperature for up to 3 days. They’re best enjoyed fresh, but they’ll still be tasty a day or two later.

FAQs

1. Can I use different types of sprinkles?

Absolutely! Feel free to experiment with different colours, shapes, and sizes of sprinkles.

2. Can I make these muffins ahead of time?

You can definitely bake them a day ahead. Just store them in an airtight container at room temperature.

3. What’s the best way to prevent the muffins from sticking to the pan?

Greasing the muffin tin really well with non-stick spray is key. You can also use muffin liners for extra insurance.

4. Can I substitute the whole milk yogurt with Greek yogurt? How will it affect the texture?

You can, but Greek yogurt is thicker, so the muffins might be a little denser. You can add a tablespoon or two of milk to the batter to compensate.

5. Can I freeze these muffins? If so, how long will they keep?

Yes! Let the muffins cool completely, then freeze them in an airtight container for up to 2 months. Thaw them overnight in the refrigerator or at room temperature.