These Birthday Muffins are beautiful rainbow muffins that have sky high domes while being light and airy. They're the perfect breakfast for birthdays, St.Patrick's Day or any day when you want a little party in the morning! They're so easy to make (no mixer is needed); you'll have 6 jumbo muffins in under an hour! If that wasn't enough, they're gluten free, nut free, eggless and can easily be vegan!
If you're looking for muffins for birthday mornings, these Birthday Muffins are for you! Of course they don't only have to be used just for birthdays. Sprinkles tend to make any day full of fun! These birthday cake muffins are super delicious as is but if you want to top them with butter or vegan butter...no one's going to judge you!
For more sprinkle recipes, try my super popular Sprinkle Sugar Cookies, my Chocolate Sprinkle Cake, my Sprinkle Ice Cream and my Happy Birthday Cupcakes!
Reasons to Love These Muffins
- Allergy Friendly- These muffins are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Light and Airy- These muffins are so light! Not an overly dense work out for your jaw!
- High Domes- They rise up super tall just like muffins from a bakery!
- Easy To Make- The batter mixes up with a whisk and spatula...no mixer is needed!
- Rainbow Sprinkles- They add that gorgeous color and are so much fun!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s nut safe but it does contain dairy. It also contains xanthan gum which really helps give baked goods their bounce.
- Vegetable Oil- Using oil instead of butter helps them to stay moist for a longer period of time.
- Cornstarch and Water- These are eggless muffins so this mixture helps bind everything together.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non dairy, use a non dairy milk of your choosing.
- Pure Vanilla Extract- Make sure you only use pure extract. A vanilla extract that isn't pure will give the muffins a chemical taste.
- Rainbow Sprinkles- The brand I use is gluten free. You can also use a brand that is plant-based.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these Vegan
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Only use a non dairy milk of choice.
- Make sure you use vegan sprinkles.
Make this Recipe with All Purpose Flour
- Use 1 ¾ cups plus 2 tablespoons packed cups of AP flour (294 grams plus 2 tablespoons).
- Only use 1 cup of milk.
- Use ⅓ cup plus 2 teaspoons (not tablespoons) vegetable oil.
For Other Muffin Sizes
- Bake at the same temperature for 23-24 minutes or until the tops are golden, risen and springy when carefully touched. Makes 12 regular size muffins.
- Bake the mini muffins at the same temperature for 20-22 minutes or until the tops are risen and springy when carefully touched. Makes 48 mini muffins.
This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Birthday Muffins
Here are the step by step instructions to make these Funfetti Muffins!
Step 1: Whisk Together the Dry Ingredients
In a large bowl, whisk together the gluten free flour, granulated sugar, baking powder, baking soda and salt until combined. Set aside.
Step 2: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 3: Add the Other Liquid Ingredients
In a medium bowl or in a large measuring cup, measure out the milk. Add in cornstarch water, the vegetable oil and the pure vanilla extract. Whisk to combine.
Step 4: Combine the Ingredients
Using a whisk, slowly mix the liquid ingredients into the dry until just combined. When the batter gets too thick, switch to a spatula.
Step 5: Add in the Rainbow Sprinkles
Pour in the rainbow sprinkles and use a spatula to gently fold them into the batter until they're combined throughout. Be careful not to over-mix or the batter will change color.
Step 6: Scoop the Batter and Top with More Sprinkles
Using an ice cream scoop, fill the muffin cups to the top. Smooth the batter with the back of the spoon or a small knife.
Sprinkle some of the additional 1 tablespoon of sprinkles onto the tops of the muffins and gently press down so they stick. You may not need all the sprinkles.
Step 7: Bake and Cool
Bake in the center rack of the 375 degree oven for 28 minutes until the muffins are risen and springy when carefully touched.
When the muffins are out of the oven, let them cool in the pan for about 5-10 minutes. Lastly, remove them from the pan using a small spatula and let cool on a wire cooling rack.
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. Or please read the gram measurement.
- Smooth the Batter- Many gluten free batters have a way of staying exactly as they are placed, when baked. When the batter is in the muffin pan, gently smooth the tops with a butter knife prior to baking. Don't over smooth or the sprinkles will start to dye the batter. You just want to make sure there are no lumps.
- Use Paper Muffin Liners or Grease the Pan- If you don't have any paper liners, grease each muffin tin with vegetable oil prior to adding the batter. Grease the entire pan, yes even the top; these muffins rise up nice and high and spill out of the cups.
- Fill the Muffin Tins to the Tops- Make sure to fill each muffin cup almost all the way to the top. You want the muffins to have height. There should be enough batter to fill 6 jumbo muffin cups.
- Cool the Muffins- Make sure the muffins have cooled at least 5-10 min prior to removing them from the muffin pan. If you do not wait, the muffins will break apart into a giant mess when trying to remove them. If they're stuck, gently twist the muffin or use a tiny silicone spatula to help loosen them.
Recipe FAQs
Jumbo Muffins: It makes 6 jumbo size muffins.
Regular Size Muffins: It makes 12 regular size muffins. Bake at the same temperature for about 23-24 minutes or until the tops are risen and springy when carefully touched.
Mini Muffins: It makes 48 mini muffins. Bake the at the same temperature for about 20-22 minutes or until the tops are risen and springy when carefully touched.
No! For this recipe without sprinkles, please check out my Vanilla Muffins.
Muffins right out of the oven tend to have a crisp exterior and soft interior.
After storing the muffins in an airtight container or in the foil at room temperature overnight, they will be soft on the outside as well.
Once the muffins have completely cooled, store them in an airtight container or individually wrap each muffin in aluminum foil. Try to create a teepee with the top of the foil so it isn't touching the top of the muffin as much. This will prevent them from getting wet on top. I prefer to store the jumbo size in aluminum foil.
If wrapped in foil, store them in a zip top bag on the counter at room temperature for up to 2 days or freeze for up to 30 days.
To defrost, take out if the freezer and leave at room temperature until soft; about 1-2 hours.
If desired, warm each muffin in the microwave for 5-10 seconds at a time until you reach the desired temperature, prior to eating. Be careful not to burn your mouth.
Other Muffin Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
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📖 Recipe
Birthday Muffins
Ingredients
- 1 ¾ cups plus 2 tablespoons multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 2 heaping tablespoons cornstarch mixed with 3 tablespoons water
- 1 ⅓ cups milk
- ⅓ cup plus 2 tablespoons vegetable oil
- 2 teaspoons pure vanilla extract
- ½ cup plus 1 tablespoon rainbow sprinkles (reserve the 1 tablespoons for the tops)
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Grease a jumbo 6 cup muffin tin with vegetable oil, in the wells and on the top.
- In a large bowl, with a whisk, mix together the 1 ¾ cups plus 2 tablespoons gluten free flour, the ¾ cup sugar, 2 teaspoons baking powder, ½ teaspoon baking soda and the ¼ teaspoon kosher salt. Set aside.
- In a medium bowl, mix the 2 heaping tablespoons of cornstarch with 3 tablespoons water until it is thin and watery. It will be thick and tacky at first.
- In a large measuring cup, measure out 1 ⅓ cups milk. Add in cornstarch water, the ⅓ cup plus 2 tablespoons vegetable oil and the 2 teaspoons pure vanilla extract. Whisk to combine.
- Using a whisk, slowly mix the liquid ingredients into the dry until just combined. When the batter gets too thick, switch to a spatula.
- Pour in the ½ cup rainbow sprinkles and use a spatula to gently fold them in until they're combined throughout. Be careful not to over-mix or the batter will turn colors.
- Using an ice cream scoop, fill each muffin cup to the top. Smooth the batter with the back of the spoon or a small knife.Sprinkle some of the additional 1 tablespoon of sprinkles onto the tops of the muffins and gently press down so they stick. You may not need all the sprinkles.
- Bake in the center rack of the 375 degree oven for 28 minutes until the muffins are golden on top, risen and springy when carefully touched.
- Once out of the oven, let the muffins cool in the pan for about 5-10 minutes. Then remove from the pan using a small spatula and let cool on a wire cooling rack.
John
This muffin was so easy and fun to make!
Lee
Thank you!