Today is a very special day at The Katamon Kitchen because today is the 1st birthday of #MuffinMonday!!
It's crazy to think that one year ago I started posting a brand new muffin recipe every Monday. Last year just after Pesach on April 20, 2020, during Israel's first lockdown I was at my brother and sister-in-law's house with not much to do so I thought why not bake? I made a batch of my double chocolate mocha muffins, posted a picture to Instagram with the hashtag #muffinmonday, and soon the messages came pouring in. All of us were stuck at home spending a lot of time on social media and in the kitchen and so many people made those decadent chocolate muffins and sent me pictures of their baking creations. The next week we were still in a lockdown and I still had nothing to do so I made a batch of coffee cake muffins and the same thing happened people got in their kitchens and baked their own muffins.
Week after week I posted a new muffin recipe every Monday and since April 20, 2020, I have posted over 45 new muffin recipes that have been inspired by a memory, the fruit that's in season, a holiday, or just what I have on hand in the kitchen.
To celebrate 1 year of Muffin Monday I had to create a very special muffin and nothing says birthday quite like funfetti!
These muffins are light and fluffy packed with rainbow sprinkles and I put some chocolate chips in too because well it's chocolate and also as an ode to that first Muffin Monday flavor.
I still have a few more muffin ideas up my sleeve, but if you have any idea for muffin flavors that you would like to see created let me know!
Here is a full list of the Muffin Monday flavors and just below that is the newest Muffin Monday recipe - Funfetti!
Cranberry Orange White Chocolate
Pink Lemonade - Strawberry Lemon
Funfetti Muffins
2 1/2 cups flour
1 Tbsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 cup buttermilk*
1/4 cup oil
2 eggs
2 vanilla extract
1/2 cup sugar
1/3 cup rainbow sprinkles
1/2 cup mini chocolate chips
Glaze and Topping
1 cup confectioners' sugar
1 Tbsp milk/water
1 teaspoon sprinkles
*Mix together 1 cup milk or dairy-free milk of your choice + 1 Tbsp lemon juice and let it sit for 5 minutes before proceeding with the rest of the recipe
Preheat your oven to 400°F/200°C
Coat a standard-size muffin tin with non-stick cooking spray or line with paper liners. When I make a muffin without a crumb topping I just spray the pans to pop the muffins right out because there's no issue of losing some crumb topping.
In a large bowl mix together the flour, baking powder, baking soda, and salt.
In a liquid measuring cup mix together the buttermilk, oil, eggs, and vanilla. Add the wet ingredients to the dry ingredients along with the sugar. Mix until just combined. Make sure not to overmix your batter or else your muffins will be dense and chewy. Fold in the sprinkles and chocolate chips.
Scoop the batter into the prepared muffin tin and bake for 15-18 minutes.
Allow the muffins to cool for 5 minutes in the muffin tin before popping out and cooling on a rack.
While the muffins cool prepare the glaze. Add the confectioners' sugar to a bowl and slowly drizzle in the milk/water until you reach your desired consistency.
Once the muffins are cool drizzle the glaze over the top of each muffin and top with the remaining sprinkles.
Yield: 12 standard-size muffins
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