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Well friends, spring has sprung here in Las Vegas and I am so ready for bright colors, fresh flowers, and beautiful sunshine. We have been outside soaking it all in as much as possible, but today, we welcomed spring a little differently… With some bright, fun, and colorful Funfetti Muffins for breakfast!
I mean how can you start out your day any other way than with a smile when you have a plate full of piping hot muffins bursting with fun colors? It goes without saying that the kids absolutely adored this breakfast and were convinced we were eating cupcakes for breakfast. Secretly though, I was pretty excited too!
Even though these muffins look bright fun and colorful just like funfetti cupcakes, there is no cake mix here! I used my trusty muffin recipe that always makes big, thick, and fluffy muffins and combined it with a secret breakfast ingredient to make this special spring treat. Those of you who know me, know that I don’t really have secret recipes, so here is my secret ingredient– Fruity Pebbles! How great is that, right?! Even better? I swung by Walgreens to pick some up while I was out, for my little spring treat and they were on sale for only $1.99 a box {Sale lasts form March 30- April 5, while supplies last}.
So with Fruity Pebbles in hand, all I needed were a few staples to throw these together. Just cream your sugar and butter, then mix your dry ingredients {flour, baking powder, and salt.} Mix the dry ingredients into the butter mixture alternately with the milk until they are all combined. Then take the fruity pebbles and flod them into the mixture until they are all combined. Grease a 12 cup muffin tin and drop a heaping spoonful of the mixture in each cup and bake at 400˚F for 10-14 minutes or until the center is done and the edges are golden brown.
Don’t you love how simple it is to make such a fun family breakfast? I would love for you to try it out and let me know what you think! Make sure and scroll to the bottom for a full printable recipe. Oh… and have you followed us on Facebook? It is the first place we always share our fun new recipes and other creations. You can also check out our recipe archives here! Until next time… happy spring!
Did you know you can check out all of our recipes here? Here are some highlights of our most popular recipes:
Copycat Panera Chewy Chocolate Chip Cookies
The BEST Creamy Tomato Basil Soup
Easy Mashed Potatoes – Made in the SLOW COOKER!
My FAVORITE Hot Spinach Artichoke Dip
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Funfetti Breakfast Muffins
Ingredients
- 2 cups all purpose flour
- 3 tsp baking powder
- 1/2 tsp salt
- 1/4 cup butter softened
- 1/2 cup sugar
- 1 cup milk
- 1 cup Fruity Pebbles
Instructions
- Combine flour, baking powder, and salt in a small bowl.
- In a medium bowl, cream the butter and sugar.
- Mix the dry ingredients alternately with the milk until all are combined.
- Fold in the Fruity Pebbles.
- Bake at 400? F 10-14 minutes or until the center is set and the edges are golden brown.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Danielle says
Just curious if you forgot to put eggs in the recipe list…I noticed some other people already inquired about the eggs but you never addressed it so it would be nice if you could. Thanks
Michelle B says
All those getting bent about the “health” quality of fruity pebbles……… really?? Everyone knows they are not a good for you choice and shouldn’t be part of you child’s every day breakfast, but I bet you put syrup on pancakes or jelly on toast! Same corn syrup is used to make those things! Why not look for a solution instead of pointing out the problem!!!
If your one of those super crunchy Mamas that only eats whole grain and in season fresh fruit and vegetables why are you even looking at this? If you are a I try to be healthy, but sometimes we just want to have a fun silly treat, then head to the organic section or Whole Foods store and buy the natural dye version of fruity pebbles and use that. No you will not get the vibrant colors pictured here, but you will at least get some cool points with the kiddos and your conscience will be clear.
Me I’m going for the sugar coma inducing, red dye #4 hyper active, special treat breakfast. I will be freezing them and saving them for when this Moma has her new baby and the big kids need to heat up their own breakfast while I’m resting and breastfeeding. Then they will have plenty of energy to go outside and run around and will not have to have done a thing but thank the pinning mama!
Tabitha Studer says
We love these! They’ve been our last day of summer breakfast for two years now! Wondering – can they be frozen? I dbled the batch to hopefully save for later in the school year when we need a pick me up (hah).
Kimber says
I definitely think they would do well freezing. You should be able to bake, let cool then put any that you didn’t eat in the freezer in an air tight container. Either thaw on the counter or pop in the microwave for a few seconds and they should be great!
Samantha says
Would love to do these in Mini muffin tins for a party, any idea on what i should adjust the cook time to for mini muffins?
Samantha says
Has anyone tried making these as mini muffins?? How would you adjust the cook time/temp??