Confetti Cake Muffins with Buttery Streusel & Bakery Vanilla Glaze

There’s something about confetti cake that instantly feels joyful. These muffins taste like the perfect mix of buttery bakery muffins, birthday cake, and coffee cake all wrapped into one soft, sprinkle-filled bite. The muffin itself is tender and rich with vanilla and just a touch of almond extract for that nostalgic bakery flavor, while the buttery streusel topping adds the perfect crumbly crunch. And the glaze? Sweet, creamy, buttery vanilla goodness that melts into all the little crumbly pockets on top.These are the kind of muffins that make an ordinary morning feel like a celebration.

Ingredients

For the Muffins

• 2 ½ cups all-purpose flour

• 1 tablespoon cornstarch

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• ¾ cup unsalted butter, softened

• 1 cup sugar

• 2 large eggs

• 1 tablespoon vanilla extract

• ¼–½ teaspoon almond extract

• 1 cup sour cream

• ¼ cup milk

• ¾ cup rainbow jimmies sprinkles

For the Buttery Streusel Topping

• ¾ cup all-purpose flour

• ⅓ cup brown sugar

• 3 tablespoons granulated sugar

• Pinch of salt

• 6 tablespoons melted butter

• ½ teaspoon vanilla extract

• ¼ teaspoon butter extract

• 3 tablespoons rainbow sprinkles

For the Bakery Vanilla Glaze

• 1 ½ cups powdered sugar

• 2 tablespoons melted butter

• 2 tablespoons heavy cream, plus more as needed

• ½ teaspoon vanilla extract

• ¼ teaspoon butter extract

• Tiny splash almond extract

• Pinch of salt

Directions

Prepare the Muffins

Preheat oven to 425°F and line a muffin tin with paper liners.

In a medium bowl whisk together:

• flour

• cornstarch

• baking powder

• baking soda

• salt

In a separate large bowl cream together softened butter and sugar until light and fluffy.

Beat in eggs one at a time. Add vanilla and almond extract.

Mix in sour cream and milk until smooth.

Gradually fold dry ingredients into wet ingredients until just combined. Do not overmix.

Gently fold in rainbow sprinkles.

Make the Streusel

In a bowl combine:

• flour

• brown sugar

• granulated sugar

• pinch of salt

Stir in melted butter, vanilla extract, and butter extract until crumbly. Fold in sprinkles last.

The mixture should form buttery crumbs and small clumps.

Assemble and Bake

Fill muffin liners nearly to the top for tall bakery-style muffins.

Generously pile streusel topping over each muffin.

Bake at 425°F for 5 minutes, then reduce oven temperature to 350°F and continue baking for 13–15 minutes, or until tops are golden and centers are set.

Allow muffins to cool slightly.

Make the Glaze

Whisk together:

• powdered sugar

• melted butter

• heavy cream

• vanilla extract

• butter extract

• almond extract

• pinch of salt

  
  

Add additional cream as needed until the glaze reaches your desired drizzle consistency.

Drizzle over slightly warm muffins and top with extra sprinkles if desired.

Tips

• Use rainbow jimmies instead of nonpareils to prevent color bleeding.

• The small amount of almond extract gives these that classic bakery birthday cake flavor without overpowering the vanilla.

• The pinch of salt in both the streusel and glaze balances the sweetness perfectly.

• These are incredible slightly warm with a cup of coffee or cold milk.

Soft, buttery, sprinkle-filled happiness in muffin form.