# Components:
→ Dry Ingredients
01 - 1 2/3 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup granulated sugar
06 - 1/4 cup rainbow sprinkles
→ Wet Ingredients
07 - 1/2 cup unsalted butter, melted and slightly cooled
08 - 2 large eggs
09 - 2/3 cup whole milk
10 - 2 teaspoons pure vanilla extract
→ Cinnamon Sugar Coating
11 - 1/4 cup granulated sugar
12 - 1 1/2 teaspoons ground cinnamon
13 - 1/4 cup unsalted butter, melted
# Preparation Steps:
01 - Preheat oven to 350°F. Grease a 20-cup mini muffin tin thoroughly.
02 - Whisk together flour, baking powder, baking soda, salt, and 1/2 cup granulated sugar in a large mixing bowl. Stir in sprinkles until evenly distributed.
03 - In a separate bowl, whisk together melted butter, eggs, whole milk, and vanilla extract until the mixture is smooth.
04 - Pour wet ingredients into the dry mixture. Gently fold together using a spatula until just combined, ensuring not to overmix for a tender texture.
05 - Spoon batter into each mini muffin cup, filling each about 3/4 full. Bake in the preheated oven for 16–18 minutes, or until a toothpick inserted into the center emerges clean and tops are lightly golden.
06 - While muffins bake, blend 1/4 cup granulated sugar and ground cinnamon in a small bowl until well combined.
07 - Allow muffins to cool in the tin for 5 minutes, then carefully remove. While still warm, brush each muffin with melted butter and roll in the cinnamon sugar mixture to achieve a uniform coating.
08 - Insert a lollipop stick or skewer into each muffin pop if desired. Serve warm or at room temperature for best flavor and texture.
