Save Colorful, festive muffins bursting with sweet funfetti sprinkles, a hint of soda flavor, crunchy pretzel bits, and a soft, monkey bread-inspired texture. Perfect for celebrations or a playful breakfast treat.
I first tried these for a weekend brunch after seeing my kids beg for rainbow muffins. The soda makes them light, and the combination of sweet and salty is always a hit in our house.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Granulated sugar: 1 cup (200 g)
- Baking powder: 1 ½ teaspoons
- Baking soda: ½ teaspoon
- Salt: ½ teaspoon
- Unsalted butter (melted and cooled): ½ cup (115 g)
- Lemon-lime soda: ⅔ cup (160 ml), e.g. Sprite or 7-Up
- Large eggs: 2, room temperature
- Vanilla extract: 1 teaspoon
- Sour cream or plain Greek yogurt: ½ cup (120 g)
- Rainbow sprinkles (funfetti): ½ cup (80 g)
- Small salted pretzel pieces: 1 cup (50 g), about 1-inch pieces
- Melted butter (for topping): 2 tablespoons (28 g)
- Granulated sugar (for topping): 2 tablespoons (25 g)
- Ground cinnamon (for topping): ½ teaspoon
- Extra rainbow sprinkles (optional): For topping
Instructions
- Prepare Muffin Tin:
- Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or grease well.
- Mix Dry Ingredients:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Mix Wet Ingredients:
- In a separate bowl, whisk melted butter, soda, eggs, vanilla extract, and sour cream until smooth.
- Combine:
- Pour wet ingredients into the dry ingredients and gently fold until just combined.
- Add Funfetti and Pretzels:
- Fold in the rainbow sprinkles and pretzel pieces, being careful not to overmix.
- Divide Batter:
- Divide batter evenly among muffin cups, filling each about ¾ full.
- Topping:
- In a small bowl, mix together melted butter, sugar, and cinnamon. Drizzle or brush over the muffin tops. Sprinkle with extra rainbow sprinkles if desired.
- Bake:
- Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool:
- Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Save These were a birthday breakfast surprise for my daughter and became a new family favorite. We all loved sprinkling on extra funfetti together before they went in the oven.
Required Tools
12-cup muffin tin, mixing bowls, whisk, measuring cups and spoons, rubber spatula, pastry brush (optional), wire rack
Allergen Information
Contains wheat (gluten), eggs, milk (dairy), and may contain soy. Check packaging for possible peanuts or tree nuts in pretzels and sprinkles.
Nutritional Information
Per muffin (approximate): 250 calories, 9 g fat, 38 g carbohydrates, 3 g protein.
Save Serve warm for a gooey treat, or pop into lunchboxes for a cheerful snack.
Recipe FAQ
- → Can I use a different soda flavor?
Yes! Ginger ale or citrus-based soda both add a light, tangy touch. Mix and match to suit your taste.
- → How can I make these more crunchy?
For extra crunch, add a few whole pretzel twists on top before baking or increase the amount of pretzel pieces.
- → Are these best enjoyed warm or cold?
They're delicious both warm and at room temperature. Warm muffins offer extra softness and aroma.
- → How do I store leftovers?
Store in an airtight container at room temperature for up to 3 days to preserve freshness and texture.
- → Is it possible to substitute sour cream?
Plain Greek yogurt works perfectly in place of sour cream, keeping the muffins moist and tender.
- → What is the best way to drizzle the topping?
A pastry brush or spoon helps evenly coat the tops with the melted butter, sugar, and cinnamon mix.