Funfetti Coffee Cake Muffins
Funfetti Coffee Cake Muffins are as delicious as they are adorable! Soft, moist, and rainbow speckled muffins are topped with buttery streusel and a lemony drizzle of sweet glaze. Pair one with coffee in the morning or enjoy them as a late night sweet treat. There’s never a bad time to enjoy a muffin this cute!
Funfetti Coffee Cake Muffins
If you ask me, waking up every morning is worth celebrating! Whether it’s 6AM or 6PM, these muffins are always a treat and a cause for celebration all on their own. Funfetti anything is always, for lack of a better word, FUN! What makes these Funfetti Coffee Cake Muffins even more exciting is the buttery streusel and lemon drizzle on top. The coffee cake element might just be my favorite part!
These homemade muffins are moist, fluffy, and speckled with plenty of pretty rainbow sprinkles. Plus, they’re super easy to make! You essentially just have to whip up a quick batter, top it with a simple streusel, then bake. When they’re done baking, drizzle them to perfection with a lemony glaze, and voila! You have a big batch of pretty, perfect muffins.
One of the best parts about this recipe is that you can make 48 mini muffins, 24 standard sized muffins, or even one big cake. If you choose to make mini muffins, just keep a very close eye on them as they bake, since they’ll rise much quicker than regular muffins. You’ll love your results either way! Because really, can anyone resist a rainbow sprinkled homemade muffin topped with streusel and glaze? I think not.
How to Make Them
Whisk, bake, glaze, and enjoy. This is a no-frills, all fun recipe!
Prepare. Preheat the oven to 350Ā°F. Coat a mini muffin tin, standard muffin tin, or a 9×13 inch baking dish with cooking spray and set aside.
Make the batter. In a small bowl, combine the yogurt and baking soda. Set aside. In a medium bowl, whisk together 3 cups of flour, baking powder, and salt. Set aside. In the bowl of an electric mixer, cream the butter, coconut oil, and sugar until fluffy. Add the eggs one at a time until thoroughly combined. Add the dry ingredients to the batter alternatively with the yogurt mixture until well combined. Stir in the vanilla. Turn off the mixer and fold in 1 cup of sprinkles with a rubber spatula.
Create the streusel. Pour the batter into the muffin tin or baking dish. Using a fork or pastry cutter, blend together the sugar, butter, remaining flour and sprinkles. Sprinkle evenly over the top of the muffins or cake.
Bake. Bake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool for 20 minutes before serving.
Make the glaze, drizzle, and enjoy! While the cake is cooling, whisk together the confectioners’ sugar, milk, and lemon extract until smooth. Drizzle the mixture over the muffins and allow to set approximately 30 minutes.
Tips for the BEST Funfetti Coffee Cake Muffins
- Use good ingredients. This one seems obvious, but it’s important to try and use good quality ingredients! For example, you should always use pure vanilla extract instead of imitation and make sure your baking soda hasn’t expired. Yes, that’s a real thing that happens, and it’s tragic when you accidentally use old baking soda!
- Be sure to whisk the dry ingredients together first. This is your “sifting.” To keep things easy, I prefer to aerate my dry ingredients with a whisk because I don’t feel like cleaning a sifter.
- As much as I enjoy cutting corners when I can… Don’t get lazy when combining the dry/wet ingredients! Be sure to alternate both for a light, fluffy batter.
- DO NOT USE BLACK SPRINKLES. Black sprinkles will create a black cake, and we’re not aiming for spooky vibes with this funfetti recipe.
Did somebody say funfetti?!
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Get the Recipe: Funfetti Coffee Cake Muffins with Lemon Glaze
Ingredients
- 1 1/2 cups plain fat free greek yogurt
- 1 1/2 teaspoons baking soda
- 3 1/2 cups all purpose flour, divided
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 6 tablespoons unsalted butter, room temperature
- 6 tablespoons coconut oil
- 1 1/2 cups granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cup rainbow sprinkles, divided
- 1/2 cup granulated sugar
- 5 tablespoons unsalted butter, softened (I use Plugra)
- 1 1/2 cups confectioners’ sugar
- 2 teaspoons whole milk
- 1/2 teaspoon lemon extract
Equipment
- 1 muffin tin
Instructions
- Preheat oven to 350 degrees.
- Coat a mini muffin tin, standard muffin tin or a 9×13 inch baking dish with cooking spray and set aside.
- In a small bowl, combine the yogurt and baking soda. Set aside.
- In a medium bowl, whisk together 3 cups of flour, baking powder and salt. Set aside.
- In the bowl of an electric mixer, cream the butter, coconut oil and sugar until fluffy. Add the eggs one at a time until thoroughly combined.
- Add the dry ingredients to the batter alternatively with the yogurt mixture until well combined. Stir in the vanilla. Turn off the mixer and fold in 1 cup of sprinkles with a rubber spatula.
- Pour the batter into the muffin tin or baking dish. Using a fork or pastry cutter, blend together the sugar, butter, remaining flour and sprinkles. Sprinkle evenly over the top of the muffins or cake.
- Bake for 40 -45 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool for 20 minutes before serving.
- While the cake is cooling, whisk together the confectioners' sugar, milk and lemon extract until smooth. Drizzle the mixture over the muffins and allow to set approximately 30 minutes.
- Can be served immediately or the muffins/cake can be made up to 24 hours in advance and stored in an airtight container at room temperature.
3 Comments on “Funfetti Coffee Cake Muffins”
What fun muffins! The lemon glaze sounds like a delicious topping š
Thanks so much, Aida!
What a fun recipe! So tasty and festive!