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Homemade Pink Mini Muffins photo

Pink Mini Muffins

These Pink Mini Muffins are a cheerful treat perfect for any occasion! Delightfully sweet and vibrant, they are sure to impress!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins:
  • 1.5 cups all-purpose flour
  • 0.75 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 0.5 teaspoon salt
  • 1 large egg (or equivalent egg-replacer)
  • 0.5 cup Silk Light Original Almondmilk
  • 0.5 cup vegetable, canola, or melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 4-5 drops red food coloring
  • sprinkles (optional)

Equipment

  • Mixing bowls
  • Whisk
  • Muffin Tin
  • Parchment paper or muffin liners
  • Measuring cups and spoons
  • Cooling rack

Method
 

Baking Instructions:
  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: Grease your mini muffin tin or line it with muffin liners.
  3. Step 3: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, cinnamon, and salt.
  4. Step 4: In another bowl, beat the egg (or egg-replacer) and add the almondmilk, vegetable oil, vanilla extract, almond extract, and red food coloring. Mix until smooth.
  5. Step 5: Pour the wet ingredients into the dry ingredients and gently fold them together until just combined.
  6. Step 6: Spoon the batter into each muffin cup, filling them about ¾ full.
  7. Step 7: Bake for 12-15 minutes, or until a toothpick inserted comes out clean.
  8. Step 8: Let the muffins cool in the tin for 5 minutes, then transfer to a cooling rack.

Notes

  • For a vegan version, substitute a flax egg or applesauce for the egg.
  • Adjust food coloring for your preferred shade of pink.
  • Reduce sugar for a less sweet muffin.
  • Involve kids in mixing and decorating!