These colorful Confetti Muffins are sure to brighten up any occasion – whether it’s a birthday party or a fun-filled carnival celebration. When kids are around, these quick-to-make muffins with confetti will surely be a hit!
Why We Love Confetti Muffins
Confetti muffins are a true eye-catcher: They feature sprinkles both inside the batter and as decoration (after all, double the fun!). The batter turns out wonderfully fluffy and moist. Perhaps some of you have seen pre-made mixes for these in the store. But honestly, they’re a bit of a waste – you don't save any time or money since you still need to add eggs, oil, and milk. Confetti muffins made from scratch are just as quick to prepare, taking only about 15-20 minutes (plus baking time). And the best part? They’re incredibly easy to bake, even if you’re not a seasoned baker. So, grab your whisks! There are so many great occasions to bake this recipe.
Ingredients and Substitution Options
Essentially, this recipe is just a simple twist on a classic muffin base. Just like with that basic recipe, you can substitute certain ingredients for the confetti muffins depending on what you have at home.
Confetti sprinkles shouldn’t melt or run in the batter or frosting, creating unsightly color streaks. So, avoid using classic round nonpareils or extremely bright-colored ones. Instead, opt for “dry,” bake-proof pastel-colored sprinkles like these or these. A quick test: Place a small amount of water on a teaspoon of sprinkles. If they melt instantly, they’re not suitable for baking – if they stay intact and colorful, they’re good to go.
Flour: Be sure to use standard all-purpose flour (Type 405) for the best texture. As a good alternative, you can use light spelt flour (Type 630).
Eggs: Eggs are key for making the batter light and moist. Use large, room-temperature eggs for the best results.
Sugar: Regular white granulated sugar is used for the batter. It adds the necessary volume without altering the flavor or color. For the frosting, you’ll need powdered sugar.
Oil: Oil provides the right consistency for the muffins. To keep the flavor neutral, opt for sunflower or canola oil (make sure it’s suitable for heating). My personal favorite is canola oil with a hint of butter flavor, as it adds a lovely buttery note. Alternatively, you can use 125g of melted butter.
Yogurt: Yogurt makes these muffins extra light and moist. Lemon or vanilla yogurt adds a special flavor, but you can also use plain whole milk yogurt or buttermilk.
Baking Powder and Baking Soda: These help the muffins rise, with the baking soda enhancing the effect when combined with acid from the yogurt. In case you can’t find baking soda, just use a bit more baking powder.
Lemon Juice and Milk: These ingredients make the frosting slightly tangy and help create a thicker, more opaque glaze. You can also use just one of them if you prefer.
How to Bake Confetti Muffins in 3 Simple Steps
- Mix the Batter: As with most muffin recipes, first mix the wet ingredients (except for the sugar, which should be added now so it dissolves) and the dry ingredients separately. Then combine them briefly. Finally, gently fold in some of the confetti sprinkles.
- Bake the Muffins: Whether you use paper or silicone muffin cups is up to you, but I always recommend placing them on a muffin tray for extra support. Fill each cup about three-quarters full, and top with a few sprinkles for a lovely visual effect. Bake the muffins until they’re golden brown, and check with a toothpick to be sure they’re done.
- Decorate with Frosting: Sift the powdered sugar and gradually mix in lemon juice and milk until the frosting reaches the right consistency. Pipe it onto the muffins with a mini piping bag or, as the recipe suggests, use a teaspoon. Immediately sprinkle the remaining confetti on top before the glaze hardens.
My Tips for Perfect Confetti Muffins
Only mix the wet and dry ingredients briefly once they are combined to keep the muffins light and fluffy. Don’t worry if there are a few lumps in the batter! Be sure to distribute the confetti evenly – gently fold some into the batter, sprinkle a little on top before baking, and add some on top of the frosting after baking to ensure they don’t all sink to the bottom.
Easy Variations
To make more extravagant confetti cupcakes, swap the frosting drizzle for a full-on frosting. Cream cheese frosting, buttercream frosting, or even simple whipped cream dollops work wonderfully for this. You can also make mini muffins with this recipe, which will bake much faster (around 13-18 minutes).
Storing and Preparing Confetti Muffins
These muffins can be baked 1-2 days in advance and stored in an airtight container at room temperature. Alternatively, freeze them for up to 3 months. If you’re freezing them, it’s best to wait until just before serving to add the frosting to prevent it from becoming watery or runny.
Enjoy baking! And if you end up with extra sprinkles, check out my other fun recipes like Confetti Cookies or Confetti Sheet Cake. You’ll find plenty of other colorful treats on the blog, from Clown Americains to Birthday Cakes and Cookie Pies.
Recipe Card
Confetti Muffins
Ingredients
For the muffins
- 2 large eggs
- 100 g sugar
- 110 ml neutral oil, sunflower or canola
- 170 g lemon or vanilla yogurt
- 250 g all-purpose flour
- 2 teaspoons baking powder, level
- 1 teaspoon baking soda, level
- ½ teaspoon lemon zest, optional
- 30 g confetti sprinkles, see tips
For the Decoration
- 80g powdered sugar
- 1 tablespoon lemon juice
- 1 tablespoon milk
- 10g confetti sprinkles
Instructions
- Set the oven to 175°C (350°F) with top and bottom heat.
- In a mixing bowl or with an electric mixer, beat the eggs and sugar until fluffy. Then, mix in the oil and yogurt until well combined.
- In a separate bowl, mix the flour, baking powder, baking soda, and lemon zest. Add the dry ingredients to the wet mixture and stir briefly to combine. Be careful not to overmix. Gently fold in 20g of the confetti sprinkles.
- Spoon the batter into about 12 muffin cups (either paper or silicone), filling each about three-quarters full. Sprinkle the remaining 10g of confetti on top of the muffins.
- Bake for 18-21 minutes on the second shelf from the bottom, or until the muffins are lightly browned. Let them cool.
- Sift the powdered sugar. Gradually add the lemon juice and milk to create a smooth glaze that’s not too runny or too thick. Fill a mini piping bag with a small nozzle, and pipe the glaze in narrow stripes over the muffins. Immediately sprinkle the remaining confetti over the glaze before it sets.
Notes
- Confetti Sprinkles: For best results, use pastel-colored, dry, and bake-proof sprinkles that won’t melt in the oven or glaze. Avoid nonpareils or very bright sprinkles.
- Decorating Tip: If you don't have a mini piping bag, you can use a small freezer bag with a tiny hole cut in one corner. Alternatively, spoon the glaze over the muffins.
- Storage: The muffins can be baked 1-2 days in advance (without the glaze) and stored at room temperature. They can also be frozen for up to 3 months. Add the glaze fresh before serving.
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