Confetti Cake Muffins

Ingredients:

For the Streusel:

• 1 cup all purpose flour
• 1 cup granulated sugar
• 1-2 teaspoons salt
• 1 stick (1/2 cup) unsalted butter, melted

For the Muffin:

• 2 3/4 cups all purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 stick (1/2 cup) unsalted butter, melted
• 1 cup granulated sugar
• 2 eggs
• 1 1/4 cups whole milk
• 1/4 cup sour cream
• 1 tablespoon pure vanilla extract
• 1 cup rainbow Jimmies

For the Drizzle:

• 1 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 2-4 tablespoons whole milk

Directions:

For the Streusel:

1. Mix all of the ingredients together in a small bowl until well incorporated and crumb-like. Set aside.

For the Muffins:

1. Preheat oven to 425 F. Prepare your muffin tin by adding paper liners and set aside.
2. In a large bowl, whisk together flour, baking powder and salt. Set aside.
3. In a medium bowl, add melted butter, milk and sugar. Whisk to combine and set aside.
4. Whisk in eggs, vanilla and sour cream.
5. Add the wet mixture into the dry and whisk until just combined. Fold in the sprinkles.
6. Add the batter into your prepared tin, filling the wells about 3/4 the way full. Sprinkle about 2 tablespoons of the the streusel on top of each muffin.
7. Bake for 5 minutes then lower oven temperature to 350 F. Bake for about 20 additional minutes, until tops are golden and a toothpick inserted comes out clean.

For the Drizzle:

1. Add the powder sugar, vanilla and two tablespoons of milk to a small bowl. Mix together until there are no longer lumps. If the mixture is too thick, add more milk, one tablespoon at a time until you reach your desired consistency. You may have some left over.
2. Drizzle desired amount over each of the muffins. Enjoy!

*Store in an airtight container at room temperature for up to 3 days.

*The drizzle is optional.

Makes 24 muffins