Birthday Cake Muffins |Cooking With Amanda

Oh hi. Nothing to see here, folks. Just a cupcake pretending to be a muffin that is absolutely suitable for breakfast.

Have you ever noticed that the line between breakfast and dessert is pretty darn precarious? Cream filled doughnuts? A go. Baked French toast? Have at it.

Chocolate lava cake? People look at you like you've lost your darn mind. What is the darn difference, that's what I'd like to know.

It's all politics, is what. Politics pure and simple. And I'd know, I'm neck-deep in House of Cards right now. And not to brag, but I'm basically a member of the Senate, thanks to Netflix.

Also? Can we all agree that there needs to be a show where Frank Underwood does nothing but read us soothing bedtime stories? The fact that this isn't a thing yet truly confounds me. Breakfast lava cake and Frank Underwood reading Goodnight Moon. It's like I have to solve all the world's problems myself or something, gosh.

These birthday cake muffins are not only the perfect birthday breakfast, but they are so pretty for Spring. I'm pretty sure I know a teacher or fifty thousand who would appreciate a couple of these gorgeous treats in the morning.

Trust me, I am still recovering from Spring Break. Teachers deserve all the muffins. Maybe even give them some money, or a foot rub while you're at it. Wait – maybe not the foot rub thing. That could get you arrested.

But seriously - when you don't have one (or all) of your kids home all day most of the time, and then all of a sudden they're there for an entire week - just Oh. Em. Gee. Don't get me wrong, I adore my kids, but for the love, I'd like to wake up without cheez-it scented breath three centimeters from my face. When the kid's in school? I'm up long before he's gone, so he doesn't get the chance to creep me out.

Back to this breakfast of champions. These muffins have the perfect sweet vanilla flavor and the crumb topping and glaze pushes them right over the top.

Confetti muffins for all the breakfasts!! What on earth are you waiting for?

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Birthday Cake Muffins Recipe

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Ingredients

For the Crumb Topping:

1/3 cup all-purpose flour
1/4 cup granulated sugar
2 1/2 tablespoons butter, cold

For the Muffins:

2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1 cup rainbow sprinkles
3/4 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
2/3 cup buttermilk
2/3 cup vegetable oil
2 large eggs

For the Glaze:

1 cup powdered sugar
1 tablespoon water, warm

Directions

For the Muffins:

Preheat oven to 400°F. Line 12 muffin tins with liners and set aside.
Prepare crumb topping: In a medium bowl, combine flour and sugar. Cut in butter until mixture forms crumbs. Set aside.
In a medium bowl, mix flour, baking soda, salt, and sprinkles. In a large bowl, whisk together the sugar, vanilla, buttermilk, oil, and eggs. Add dry mixture to the wet mixture and fold with a wooden spoon until just barely blended.
Fill muffin tins 3/4 full. Divide crumb topping evenly among muffins, sprinkling generously on the top. Bake for about 15 minutes, until a toothpick inserted in the center of the muffins comes out clean. Let muffins cool in pan for about 20-30 minutes. Remove to wire rack.

For the Glaze: