These Funfetti Muffins are egg-free, dairy-free vanilla muffins filled with colorful, vibrant funfetti. They are perfect allergy-friendly muffins for a kid’s birthday party or any celebration.
With two kids at home, I bake a lot for birthday parties and events, and these vegan funfetti cupcakes are perfect for any event.
These are allergy-friendly and naturally:
- Low-sugar option provided
How To Make Funfetti Muffins
Let me show you how to make easy funfetti muffins with only a few pantry ingredients.
All you need to make these funfetti muffins are:
- All-purpose flour
- Milk of choice at room temperature like unsweetened almond milk, soy milk, or dairy milk.
- Apple cider vinegar or lemon juice – this is used to thicken and curdle the milk.
- Vanilla extract
- Funfetti sprinkles or confetti for confetti muffins.
- Baking powder
- Canola oil or any oil you have at home like light olive oil or melted coconut oil or melted butter at room temperature.
Combining Wet Ingredients
First, in a mixing bowl, whisk all the liquid ingredients together: almond milk, apple cider vinegar, vanilla extract, and oil. Set it aside.
In another bowl, whisk all the dry ingredients together: flour, sugar, and baking powder.
Finally, pour the liquid ingredients on top of the dry ingredients and stir to combine them together.
Combining Dry Ingredients
Just at the end, add the funfetti sprinkles and stir until just combined.
Preheat the oven to 350°F (180°C). Line a 12-hole cupcake pan with paper liners.
Slightly spray oil into the paper cases to make the muffins easier to release.
Scoop about 1/4 cup of batter and fill each muffin case with the batter.
Bake in the center rack of the oven for 25-30 minutes or until a pick inserted in the center of one of the muffins comes out clean.
Remove the muffin pan from the oven and release each muffin onto a cooling rack.
Let them cool down for an hour before adding any toppings.
Serving As Funfetti Cupcakes
These funfetti muffins are delicious on their own. You don’t need any toppings. But, if you want to turn these into cupcakes, you can add some frosting.
You can turn these cute funfetti muffins into funfetti cupcakes for a kid’s birthday party. To do so, add one of the toppings below on top of the muffins:
- Healthy vanilla frosting
- Icing – see recipe in the recipe card below
- Royal Icing Without Meringue Powder
These muffins can be stored for up to 4 days in an airtight cake box in the fridge or at room temperature.
You can also freeze the muffins for up to 3 months in an airtight container and thaw them at room temperature the day before.
Frequently Asked Questions
Below I listed the most frequently asked questions about these muffins.
Can I Reduce The Sugar?
Absolutely! You can cut the sugar by half in this recipe for a low-sugar muffin recipe use only 1/2 cup of sugar.
The funfetti sprinkles are already sweet, and this is a great option to make healthier birthday party muffins that kids love.
Can I Make Them Gluten-Free?
Usually, a gluten-free all-purpose flour blend containing gum works as a swap to wheat flour. However, the texture of the muffins comes out a bit gummy and heavier.
Can I Use Butter Or Milk?
I prefer using dairy-free alternatives in my recipes to make the recipe allergy-friendly for parties and also easy to share with the vegan food lovers in my family.
However, this recipe works perfectly with milk or melted butter instead of oil. Just make sure that ingredients are at room temperature before adding to the bowl to avoid gummy muffins.
Have you made these funfetti muffins? Share a review or comment below to connect with me,
- Preheat oven to 350°F (180°C). Line a 12-hole muffin tin with muffin cases. Set aside.
- In a bowl, whisk almond milk, apple cider vinegar, vanilla, and oil. Set aside.
- In another bowl, sift the flour, then stir in sugar and baking powder.
- Pour the milk mixture onto the dry ingredients and vanilla extract and oil.
- Stir to combine then fold the funfetti and stir in.
- Fill each muffin paper case up to 1/2 level, bake in the center rack of the oven for 25-30 minutes or until a pick inserted in the center comes out clean.
- Cool down on a wire rack before adding any glazing.
- Store in an airtight container for up to 3 days at room temperature, 5 days in the fridge, or freeze for later and thaw the day before.
- Stir icing sugar, vanilla extract, and almond milk. Add more almond milk to thin out if desired.
- Drizzle on top of each cold muffin and add sprinkles to decorate.