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5 from 8 votes

Small-Batch Birthday Cake Muffins

Course Sweets & Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 muffins
Calories 257kcal
Author Kristine Underwood

Ingredients

  • 1 cup flour (all-purpose, spooned and leveled)
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 1/4 cup unsalted butter (melted and slightly cooled)
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract (optional, but highly recommended for that birthday cake flavor)
  • 2 TBS milk (any kind)
  • 1/4 cup Greek yogurt or sour cream
  • 1/4 cup rainbow jimmies sprinkles (not nonpareils)
Optional toppings
  • extra sprinkles
  • coarse sugar

Instructions

  • Preheat oven to 425˚F and lightly grease or line 6 muffin cups.
  • In a medium bowl, whisk together the flour, baking powder, and sea salt.
  • In a separate bowl, whisk together the melted butter and sugar until smooth.
  • Add the egg, vanilla extract, almond extract, milk, and Greek yogurt. Whisk until combined.
  • Stir the dry ingredients into the wet ingredients just until combined. Don’t overmix.
  • Fold in the sprinkles gently.
  • Divide batter evenly between the 6 muffin cups. Top with extra sprinkles and a little coarse sugar if you want the bakery-style look.
  • Bake for 18-20 minutes, or until the tops spring back lightly and a toothpick comes out mostly clean.
  • Let the muffins cool for 10 minutes before serving.
  • Store muffins in an airtight container for 3-4 days or freeze for up to 3 months.
Notes
  • Use jimmies-style sprinkles, not tiny round nonpareils. Nonpareils tend to bleed immediately and can turn the batter gray-ish in a very unfortunate way.
  • The almond extract is optional, but it really gives these that classic boxed birthday cake flavor.
  • Don’t overmix once the sprinkles go in or the colors will streak through the batter.
  • Don’t overfill the muffin cups, 4 tablespoons is the perfect amount. 
  • If your Greek yogurt is very thick, the batter may seem a little thicker than expected. That’s okay.
  • The sugar on top gives these a lightly crisp bakery-style top that I highly recommend.
  • Bake at 425˚ for the first 5 minutes, then reduce to 375˚ degrees for the remainder of the baking time.
  • These are best the first day, when the tops are still lightly crisp and the inside is extra soft.
  • If you want these sweeter and more cupcake-like, you can absolutely add a simple vanilla glaze on top.
Nutrition
Serving: 1 muffin | Calories: 257kcal | Carbohydrates: 40g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 185mg | Potassium: 55mg | Fiber: 1g | Sugar: 23g | Vitamin A: 282IU | Vitamin C: 0.01mg | Calcium: 64mg | Iron: 1mg