# Ingredient list:
→ 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
# Step-by-Step Guide:
01 - Preheat oven to 350°F. Grease a 20-cup mini muffin tin thoroughly to prevent sticking.
02 - In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and 1/2 cup granulated sugar. Gently fold in the rainbow sprinkles.
03 - In a separate bowl, whisk melted butter, eggs, whole milk, and vanilla extract until smooth and fully combined.
04 - Pour wet mixture into dry ingredients. Fold gently until just incorporated; avoid overmixing for tender pops.
05 - Spoon batter into each cup, filling approximately three-quarters full for proper rise.
06 - Bake for 16 to 18 minutes, or until tops are lightly golden and a toothpick inserted in the center emerges clean.
07 - While baking, blend 1/4 cup granulated sugar with ground cinnamon in a small bowl.
08 - Let muffins rest in tin for 5 minutes. Remove while still warm, brush each pop with melted butter, and roll in cinnamon sugar to evenly coat.
09 - Insert a lollipop stick or skewer into each muffin pop if desired. Serve warm or at room temperature.
