# 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 the 20-cup mini muffin tin thoroughly.
02 - In a large bowl, whisk together flour, baking powder, baking soda, salt, and 1/2 cup sugar. Stir in sprinkles.
03 - In a separate bowl, whisk melted butter, eggs, milk, and vanilla extract until smooth.
04 - Pour wet ingredients into the dry and gently fold together until just combined. Do not overmix.
05 - Spoon batter into muffin cups, filling each about 3/4 full.
06 - Bake for 16 to 18 minutes or until a toothpick inserted in the center comes out clean and tops are lightly golden.
07 - While muffins bake, mix 1/4 cup sugar and cinnamon in a small bowl.
08 - Cool muffins in tin for 5 minutes, then remove while still warm. Brush each muffin pop with melted butter and roll in cinnamon sugar to coat.
09 - Insert lollipop stick or skewer into each muffin pop if desired. Serve warm or at room temperature.
