Favorite Birthday Cake Muffins (with Sprinkles!)
These party cake muffins are perfect to celebrate any ordinary day—or as a really fun way to start a child's birthday. Be gentle when stirring in the sprinkles to limit the color running.
Servings: 12 (Makes 24 mini muffins)
Calories: 123kcal
Ingredients
- 1 cup unsweetened applesauce
- 2 tablespoons unsalted butter (melted and slightly cooled)
- 2 eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2-4 tablespoons sprinkles (the classic kind, not nonpareil style)
Instructions
- Preheat the oven to 375 degrees F. Grease a 24-cup mini muffin pan with nonstick spray.
- In a large bowl, whisk together the applesauce, butter, eggs, milk, and vanilla extract.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Gently stir the dry ingredients into the wet ingredients. VERY gently fold In sprinkles. Do not over-mix or they may start to bleed.
- Divide the batter among the prepared muffin pan, using about 1 1/2 tablespoons batter in each cup. Top with additional sprinkles if desired.
- Bake for 12-14 minutes, or until a cake tester inserted into the center comes out cleanly. Transfer to a wire rack, using a knife around the edges to loosen if needed, and let cool.
Video
Notes
- Once cooled, store in an airtight container at room temperature for up to 3-5 days. Or you can freeze in a freezer bag with as much air removed as possible for up to 3 months. Thaw overnight in the fridge or at room temperature.
- You can gently fold the sprinkles into the batter in the bowl or use a toothpick or cake tester to stir some into each muffin cup. The latter option usually results in slightly less bleeding but both will work.
- I usually top each muffin with extra sprinkles before putting into the oven.
- I like the bright sprinkles from India Tree. You can also try their natural colored sprinkles (which work but aren't as bright).
- To make as 12 standard size muffins, bake for 16-18 minutes.
- Dairy-free: Use plain nondairy milk and a neutral oil like canola or avocado.
- Egg-free: Omit the eggs and add an additional 1/2 cup milk. (So 1 cup total.) Or use your favorite egg replacer.
- Gluten-free: Use 1:1 style gluten-free baking mix like the one from King Arthur Flour.
- Whole-wheat: Omit the all-purpose flour and use whole wheat flour. Check for doneness 2 minutes sooner. The muffins may be darker in color.
- Added-sugar-free: Omit the sugar.
Nutrition
Serving: 2mini muffins | Calories: 123kcal | Carbohydrates: 21g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 145mg | Potassium: 57mg | Fiber: 1g | Sugar: 8g | Vitamin A: 120IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg