Recipe Source: Busy Little Kiddies – link here.
Recipe Name: Funfetti Muffins (no eggs)
Ingredients:
- 1 cup whole milk, room temp
- 1 tsp lemon juice
- 2 tsp vanilla extract
- ⅓ cup butter, melted
- 1 and ¾ cup all-purpose flour
- 1 cup sugar
- 1 and ½ tsp baking powder
- ½ cup sprinkles
The Cooking:
Confetti here! We haven’t done a cooking post in a bit, so I thought it would be nice to get one up on this rainy Tuesday. Unfortunately, none of my recipe books had quite what I was looking for, so I defaulted to my go-to “google and pick” recipe strategy. I wanted an egg-free muffin recipe because Yeti is obsessed with muffins and I have a new muffin pan I’ve been itching to try out. Chaos and I both love funfetti, so the Busy Little Kiddies recipe seemed like the perfect match.
I do want to acknowledge up front that I made some ingredient substitutions (with suggestions from their website). Yeti has an egg allergy, not a dairy allergy so I used whole milk instead of almond milk. I did not have any apple cider vinegar on hand, so I used lemon juice. I decided to use melted butter instead of canola oil, because I thought it would taste better. I debated cutting the sugar some since I am planning to let Yeti try this recipe, but decided against it since he’ll have at most one muffin. With all that said, let’s get cooking!
First, I preheated my oven to 350. My mini muffin pan is new and nonstick, so I decided against muffin cups (I didn’t have mini ones) or spraying with non-stick spray. I combined my wet ingredients (milk, lemon juice, melted butter, vanilla) in a bowl and mixed with a whisk. I didn’t like how things were coming together (my butter wanted to clump up), so I pivoted and dumped the wet mixture into my kitchenaid mixer instead. I kept the paddle attachment instead of switching to mix whisk attachment because 1) I am lazy and 2) I thought the paddle attachment would handle the clumps better.
The recipe then called for sifting the flour and combining the rest of the dry ingredients (sugar, baking powder), then adding the wet to the dry. I decided that I didn’t want to dirty another bowl at this point, so instead I just added the dry ingredients directly into my KitchenAid bowl with the wet ingredients. The dough came together fine and then I added in my sprinkles.
I filled my muffin cups, overfilling a few by accident. I have a hard time eye-balling how full they should be (one day I’ll invest in a muffin and mini muffin scoop). Then, I baked them for 20 minutes at 350, checking them periodically to make sure they didn’t overcook since I used my mini muffin pan instead of full muffin cups.
I was a bit nervous about how they’d turn out, since I improvised quite a bit, but I was pleased with my final product. Bon Appetit!
Chaos’ Thoughts on Taste:
I thought it was tasty – quality funfetti. The mini size makes me want to gobble them up like snack food, even though I shouldn’t.
Confetti’s Thoughts on Taste:
I’m really happy with these, which is a pleasant surprise. I substituted a few ingredients and did not follow the recipe closely, which could have spelled disaster. Everything came together much better than I thought and the taste is great! Sweet but not too sweet.
Yeti’s Thoughts on Taste:
Yeti seemed to be a fan, but even the appeal of sugar could not overcome his love of cheese.
Chaos & Confetti 