Confetti Mini Muffins (Edit recipe)

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I like making mini muffins for my grandkids to have on hand when they visit! These are my favorite to make and freeze so when they drop by they’re ready to enjoy! In fact, they’re getting old enough that a couple of them can even make this fun recipe all by themselves. I keep a variety of sprinkles on hand so they can choose their favorite. To make them gluten free, you can sub Primal Palate g/f flour 1:1, or even Bob’s Red Mill 1:1 g/f flour. If you want a similar Paleo muffin, check out this BERRY CRUMBLE MUFFINS, omit the berries and add sprinkles instead, then bake in mini muffin tins!

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PREP TIME

20 minutes

COOK TIME

12 minutes to 15 minutes

INGREDIENTS

Serves: 22-26

Ingredients

2 cups All Purpose Flour, I use a local organic brand
1 tsp Baking Powder
.5 cup Granulated White Sugar, I use Costco organic variety
.25 tsp Baking Soda
.125 tsp Baking Powder
.75 cup Buttermilk, room temperature, I make my own* - see note below
2 whole Eggs, room temperature
3 Tbsp Unsalted Butter, melted, slightly cooled
1.5 tsp Vanilla Extract
.5 cup White Chocolate, chips, optional -- can sub chocolate chip
1.5 - 2 Tbsp Rainbow Sprinkles, or sprinkles of choice

optional garnish

2 - 3 tsp Rainbow Sprinkles, or sprinkles of choice
3 - 4 tsp White Chocolate, chips, optional -- can sub chocolate chip
1 - 2 Tbsp Granulated White Sugar

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 385° and line mini muffin pans with liners, set aside.
Add flour, baking powder, baking soda, salt and sugar to a medium sized mixing bowl. Use a whisk to combine. If using white chocolate chips, toss those in now then set aside.
Add buttermilk, eggs, butter and vanilla in a small mixing bowl and whisk well to break apart the eggs and combine well.
Pour wet ingredients into dry ingredients, being sure to run spatula along the bottom to the top to ensure everything is well combined.
Scoop or spoon batter into the prepared muffin tin. If you’ve added the white chocolate chips, you should get around 24-26, otherwise plan on about 22.
If adding optional garnish, add additional sprinkles, chips and sugar as desired.
Bake for 12-15 or until the tops are slightly brown. Remove from the oven and allow to cool in the pan for 4 minutes, then remove to a cooling rack.
If enjoying right away, store at room temperature for a day or two. These do freeze very well, simply place in the freezer on a cooling rack so they’re “individually frozen” then you can place the frozen muffins in a freezer safe bag. When ready to enjoy, remove what you need and allow to come to room temperature or microwave to desired warmth.

Notes

GLUTEN FREE OPTIONS: can sub Primal Palate gluten free flour 1:1 or Bob's Red Mill 1:1 would probably work, although I've not tried them. Try a half batch so you're to risking ingredients. If you need a PALEO/GRAIN FREE option, you can make my BERRY CRUMBLE MUFFINS - omitting berries for sprinkles and baked in a mini muffin pan - which are spectacular!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	93
Fat:	2 g
Carbohydrates:	16 g
Protein:	2 g
Cholesterol:	5 g
Sodium:	56 mg
Fiber:	0 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated for total recipe.