Bakery-style, soft, fluffy sky-high muffins, packed with chocolate chips and rainbow sprinkles!
These would be perfect with a hot cup of coffee, or for a fun Birthday breakfast treat.
My favorite part it that perfect muffin top! I love pulling the crispy edges off from the soft bottom, revealing the warm fluffy center full of ooey gooey, melty chocoalte chips.
These muffins are ultra moist, fluffy, buttery and make the perfect base for swapping out the mix-ins to totally customize them. You can leave out the almond extract, sprinkles and chocolate chips and add anything from fresh blueberries, to nuts and cinnamon.
The batter is super simple to whip together by hand, so you have fresh warm muffins in the oven in minutes, just in time for brunch or a special breakfast.
These would be perfect with a hot cup of coffee, or for a fun Birthday breakfast treat.
My favorite part it that perfect muffin top! I love pulling the crispy edges off from the soft bottom, revealing the warm fluffy center full of ooey gooey, melty chocoalte chips.
These muffins are ultra moist, fluffy, buttery and make the perfect base for swapping out the mix-ins to totally customize them. You can leave out the almond extract, sprinkles and chocolate chips and add anything from fresh blueberries, to nuts and cinnamon.
The batter is super simple to whip together by hand, so you have fresh warm muffins in the oven in minutes, just in time for brunch or a special breakfast.
Funfetti Sprinkle Chocolate Chip Muffins
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup granulated white sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 cup milk
- 1/4 cup (1/2 stick/57g) unsalted butter, melted
- 1/4 cup vegetable oil
- 2 large eggs
- 1 1/2 teaspoon vanilla extract
- 1/2 teaspoon imitation almond extract
- 1 1/2 cups semisweet chocolate chips
- 1/3 cup rainbow jimmies sprinkles (do not use nonpareils), plus extra for topping
Directions
Preheat oven to 400°F. Spray a 12 cup muffin tray with non-stick cooking spray or line with paper liners.
In a large bowl, whisk together the flour, sugar baking powder, salt and chocolate chips. Set aside.
Whisk together the milk, melted butter, oil, eggs, vanilla and almond extract. Slowly add to the dry ingredients. Gently fold in chocolate chips and sprinkles, until just combined, do NOT over mix the batter.
Divide the batter into the 12 muffin cups and bake for 15-18 minutes or until a toothpick inserted into the center comes out clean. Do not over bake. Let cool for about 5-10 minutes. Enjoy warm or freeze for a few months and reheat.
