Glazed Funfetti Muffins

June 4, 2014

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Since it’s my birthday this week I decided to make a breakfast that’s only fitting. Glazed funfetti muffins! They taste just like funfetti cake but in muffin form, and they’re for breakfast! Yeah my birthday is not for a few days but birthdays deserve a week of celebration right :)?

I love muffins, they are like an excuse to have dessert for breakfast, right? Really I don’t believe in eating muffins every morning but for special occasions (or on the weekend) they are a must!

Glazed Funfetti Muffins | Cooking Classy

One of the birthday traditions we’ve started doing in our home is piling a stack of doughnuts on a plate then lighting some candles over them and waking our kids up while singing the happy birthday song with a plate full of gleaming donuts and holding a colorful variety of birthday balloons, yeah it’s like the best thing ever to wake up to :).

It instantly puts a smile on their face. I started doing that since I’m not much of a morning person and usually don’t want to wake up super early to prepare an extravagant breakfast meal.

But I wouldn’t mind waking up a little early to make these and swap out that doughnut tradition for a funfetti muffin one. These muffins are easy to make and they are one of those things that both adults and children alike can agree on.

Who can resist anything when it comes in funfetti form? Save this recipe for the next birthday coming up on your calendar (and you might need to do a trial run this weekend right :).

Enjoy! Glazed Funfetti Muffins | Cooking Classy Glazed Funfetti Muffins | Cooking Classy Glazed Funfetti Muffins | Cooking Classy Glazed Funfetti Muffins | Cooking Classy

Glazed Funfetti Muffins | Cooking Classy

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5 from 4 votes

Glazed Funfetti Muffins

These sweet tempting muffins are the perfect birthday treat!
Servings: 12
Prep15 minutes
Cook16 minutes
Ready in: 31 minutes




  • Preheat oven to 400 degrees. In a mixing bowl whisk together flour, baking powder and salt, set aside.
  • In a seperate mixing bowl, using an electric hand mixer set on medium speed, blend together sugar, butter and vegetable oil until creamy, about 30 seconds.
  • Mix in eggs one at a time. Blend in vanilla and almond extract.
  • Using a rubber spatula, working in three separate batches, beginning and ending with flour mixture, fold and stir in 1/3 of the flour mixture until nearly combined followed by 1/2 of the milk, repeat process once more then end by folding in remaining 1/3 of the flour mixture just until nearly combined.
  • Add in rainbow sprinkles and gently fold into mixture (you just don't want to over-work the batter).
  • Divide batter among 12 paper-lined muffin cupcakes, filling each nearly full (about 1/3 cup in each). Bake in preheated oven until toothpick inserted into center comes out clean, about 15 - 18 minutes.
  • Transfer muffins to a wire rack to cool. Dip in glaze while still slightly warm and allow excess glaze to run off, then turn upright and return to wire rack, sprinkle with rainbow sprinkles and allow glaze to set at room temperature. Store in an airtight container.
  • For the glaze:
  • In a shallow bowl, whisk together all glaze ingredients until well combined (If its too thick you can heat it in microwave about 10 seconds on high power).
Nutrition Facts
Glazed Funfetti Muffins
Amount Per Serving
Calories 332 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 7g44%
Cholesterol 43mg14%
Sodium 123mg5%
Potassium 181mg5%
Carbohydrates 56g19%
Fiber 1g4%
Sugar 35g39%
Protein 3g6%
Vitamin A 229IU5%
Vitamin C 1mg1%
Calcium 87mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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  • Amber

    Ok, I had to leave a review because these are fool proof. I know because I messed up completely and they turned out great haha! This was my first time making them, I got carried away adding ingredients to the mixing bowl before I noticed I’d put all the sugar in with the flour…so I skipped that entire step of creaming with the butter and just knew they’d be ruined because of it. Instead I cut the softened butter into the dry ingredients (which included the sugar) beat the eggs together, added the oil and extract to the eggs and mixed that into the dry. I kept telling myself, “she’s only three she’ll never remember how mom ruined her birthday morning muffin surprise”. They turned out amazing. The icing is the perfect topping for them to give them that extra flair & sweetness. They are a great, simple alternative to baking cupcakes! (I also didn’t have almond extract and just added a little more vanilla). Pretty forgiving!

  • drums030

    Hey, I baked these muffins today and they taste quite good. Unfortunately the sprinkles did dissolve almost immediately after giving them in the batter. Do you use special sprinkles? Maybe here in Germany they are composed differently?! It´s a pitty because the muffins don´t look colourful inside at all :-(

    • Jaclyn

      Jaclyn Bell

      Sorry to hear that! The sprinkles may be a bit different from what we have here. Did you use jimmies or nonpareils? The second don’t work in batter for tinting as they do bleed into the batter right away.

  • Sabrina

    I made these for my daughter’s birthday. I was unsure about the oven temperature, but I must say they’re perfect!!! Everyone loved them!