Earlier this spring, our Junior chefs made sprinkle muffins. These lightly sweet muffins are a fun burst of color for a special morning breakfast or snack. They are the perfect base to add other flavors (chocolate chips, blueberries, lemon zest, etc.), and work well for dipping in yogurt or maple syrup.
Yields 12 regular muffins or 24 mini muffins
- 1 cup unsweetened applesauce
- 2 Tbsp unsalted butter, melted and slightly cooled
- 1/3 cup sugar
- 2 eggs
- ½ cup milk
- 1 tsp vanilla extract
- 1 ½ cups all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2-4 Tbsp sprinkles (the classic kind, not nonpareil style)
- Preheat the oven to 375 degrees. Add muffin liners to muffin tin, or grease tin well if not using liners.
- In a large bowl, whisk together applesauce, butter, sugar, eggs, milk, and vanilla extract.
- Add in the flour, baking powder, baking soda, and salt. Stir until just combined.
- Add the sprinkles and mix through very gently to avoid color bleeding from the sprinkles.
- Divide batter equal among each well of the muffin tin, using about 1 ½ tablespoons per cup.
- Bake for 12-14 minutes, or until a toothpick inserted into the center of a muffin, comes out clean. Let cool slightly and enjoy.
You can use sweetened applesauce if that’s what you have on hand or perfer. Just cut the sugar down to ¼ cup.