Sprinkle Mini Muffins
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These colorful sprinkle mini muffins are tiny, adorable, and delicious. They’re perfect for snacks or school lunches!
My daughter Bee started preschool this fall, and it has been so fun to watch her developing her social skills and learning to interact with other kids and teachers. She’s on the autism spectrum, and at times has a really hard time playing with other kids, so I love that we found a neurodiversity affirming school for her. Since my other girls are so much older than she is, it has been a long time since I had the whole preschool experience. It’s the cutest thing in the world getting her ready for school and packing her backpack with her, including her snack. I’ve mentioned before how selective she is about what she eats, and snack time is no exception. These sprinkle mini muffins are one of her favorite snacks, and they’re so fun to send to school with her!
As a rule, she’s not a huge fan of trying new foods, but she will try pretty much anything with sprinkles. They are pretty magical in her world! I made these mini muffins using my favorite muffin base, but left out the fruit and added sprinkles instead. I ended up with 24 mini muffins, plus six regular size muffins, so there were plenty to include for her snacks. They’re fun and cute and colorful, and totally irresistible!
Sprinkle Mini Muffins
Print Recipe
Ingredients
- 2 cups flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup sugar
- 1 cup buttermilk warmed
- 1/4 cup canola oil
- 4 tablespoons melted butter
- 2 large eggs
- 1 teaspoon almond extract
- 1 teaspoons vanilla
- 1/4 cup colorful sprinkles
Instructions
- Preheat the oven to 425. Spray a mini muffin tin with cooking spray. In a large bowl, whisk together the flour, baking powder, salt, and sugar. In a small bowl or measuring cup, whisk together the buttermilk, oil, melted butter, eggs, almond extract, and vanilla. Pour the wet ingredients into the dry ingredients, and mix until just barely combined.
- Scoop the batter into the prepared muffin tin, filling 3/4 full. Bake 12-14 minutes, or until light golden brown on top and cooked through.
