Birthday Cake Mini Muffins
Soft and fluffy mini birthday cake muffins made with Greek yogurt, applesauce, maple syrup and colourful sprinkles. A fun, easy treat for birthdays, school celebrations, or packing in lunchboxes.
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Servings: 24 mini muffins
Calories: 66kcal
Equipment
- 1 Large bowl
- 1 medium bowl
- 1 Whisk
- 1 Spatula helpful for folding in sprinkles
- 1 mini muffin pan 24 mini muffins
Ingredients
Wet ingredients
- 2 eggs
- 2 tablespoon unsalted butter melted
- ½ cup Greek yogurt plain
- ½ cup applesauce unsweetened
- ¼ cup maple syrup
- 2 teaspoon vanilla extract pure vanilla
- ¼ teaspoon almond extract
Dry ingredients
- 1½ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- dash salt less than ¼ tsp
- ⅓ cup sprinkles
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease or spray a good-quality silicone mini muffin pan with non-stick spray. A silicone pan works especially well. Parchment liners can also be used, but avoid regular paper liners, as the muffins tend to stick quite badly to them.
- In a large bowl, whisk together the Greek yogurt, applesauce, melted butter, eggs, maple syrup, vanilla extract, and almond extract until smooth and well combined.
- In a medium bowl, add the flour, baking powder, baking soda and salt and stir to combine.
- Add the dry ingredients to the wet ingredients and stir to combine.
- Gently fold in the sprinkles, reserving a few to sprinkle on top.
- Divide the batter evenly between the mini muffin cups, filling each one just full.
- Bake for 12-14 minutes, or until the tops are set and a toothpick inserted into the centre comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
Did you make this recipe? I'd love to hear from you, leave a comment below!
Notes:
- Sprinkles: Rainbow jimmies work best in these muffins. Nonpareils (the small round ones) can bleed more easily into the batter. We love these naturally coloured sprinkles from Pure Foods.
- Don’t overmix: Stir the batter just until the flour is incorporated to help keep the muffins soft and fluffy.
- For school or daycare: If you’re sending these for a birthday celebration, check your school or daycare’s food and allergy policies first.
- Storage: Store cooled muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
- Freezing: Freeze in an airtight container or freezer bag for up to 3 months.
Nutrition
Calories: 66kcal | Carbohydrates: 11g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.04g | Cholesterol: 16mg | Sodium: 55mg | Potassium: 31mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 51IU | Vitamin C: 0.1mg | Calcium: 22mg | Iron: 0.5mg