Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 2 large eggs
- ½ cup vegetable oil
- 1 cup almond milk
- 2 cups Birthday Cake Golden Oreos, coarsely chopped
- ¼ cup rainbow sprinkles
Instructions
- Preheat oven to 350 degrees F. Generously oil 10 cups in a muffin tin, including the tops.
- In a medium bowl, stir together flour, baking powder, baking soda, and salt.
- In a large bowl, whisk together sugar, vanilla, eggs, oil, and milk until fully combined. Whisk in the flour mixture until there are no more lumps. Stir in the Oreos and rainbow sprinkles.
- Using a regular sized ice cream scoop, scoop batter into prepared muffin cups, filling all the way to the top. Bake for about 25 minutes, rotating halfway through if necessary, until a toothpick inserted in the center of the muffins comes out with only a few moist crumbs. Cool completely in pan. May be stored in an airtight container for up to 3 days at room temperature, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for several hours or in a 350 degree F oven for about 15 minutes.
- Prep Time: 15 mins
- Cook Time: 25 mins