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Do you know the secret to making something taste “cake-flavored”? It’s imitation vanilla, and you shouldn’t be scared of it. In this crazy world we live in, it may seem weird to add anything labeled ‘imitation’ to recipes, but it truly is the secret to that classic Funfetti cake flavor. Feel free to leave it out, but I’m confident you’ll miss it if you do.
Birthday Coffee Cake Muffins
- Yield: 18 muffins 1x
Description
Tender, moist birthday cake-flavored muffins studded with tons of sprinkles and crowned with a streusel topping. Don’t wait for a birthday to make these…they’re perfect anytime you want the day to feel like a celebration!
Ingredients
BIRTHDAY CAKE STREUSEL TOPPING:
- 1 cup (120 grams) all-purpose flour
- 1/3 cup (66 grams) granulated sugar
- 1/3 cup (71 grams) packed light brown sugar
- Pinch of salt
- 1 stick (113 grams) butter, cut into cubes and chilled
- 1/3 cup rainbow sprinkles
MUFFINS:
- 3 cups (360 grams) all-purpose flour
- 3 teaspoons baking powder
- Pinch of salt
- 1 stick (113 grams) butter, at room temperature
- 1 cup (198 grams) granulated sugar
- 1/4 cup (53 grams) packed light brown sugar
- 2 large eggs
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1/2 teaspoon imitation vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 1/2 cup rainbow sprinkles
Instructions
- Preheat the oven to 400°. Line 18 muffin cups with liners and lightly spray with nonstick spray.
- To make the birthday cake streusel topping: Combine the flour, granulated sugar, brown sugar, salt and cubed butter in a small mixing bowl and rub together with your fingers (or cut in with a pastry blender) until the mixture forms coarse crumbs. Stir in the sprinkles and place in the freezer while you make the muffin batter.
- To make the batter: In a large bowl, combine the flour, baking powder, and salt and stir to mix.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butt and sugars until light and fluffy, about 3 minutes. Add the eggs and egg yolk, one at a time, mixing well after each addition. Stop occasionally to scrape down the sides and bottom of the bowl. Mix in the vanilla extract, imitation vanilla, and almond extract. Combine the buttermilk and sour cream together in a spouted measuring cup. Add the dry ingredients alternately with the wet ingredients, gently mixing after each addition until the batter comes together. Take care not to overmix. Fold in the rainbow sprinkles.
- Using a scoop, fill the prepared muffin cups with an equal amount of batter. Sprinkle the top with the chilled streusel, making sure to use as much as you can fit on top of each muffin…be generous! Transfer to the preheated oven and bake until lightly golden brown and a toothpick inserted in the center comes out clean, about 15 to 19 minutes. Take care not to overbake as these are delicate and will get dry if you do. Remove from the oven and let cool for at least 15 minutes before eating.
Notes
Inspiration: Birthday Coffee Cake Muffins on thecandidappetite.com
- Category: Muffins & Scones, Breakfast
