Glazed Funfetti Muffins

Ingredients

• 2 1/2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup + 2 Tbsp granulated sugar
• 5 Tbsp unsalted butter, softened
• 3 Tbsp vegetable oil
• 2 large eggs
• 1 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 1 cup milk
• 6 Tbsp rainbow jimmie sprinkles, plus more for decorating
• 1 1/2 cups powdered sugar
• 3 Tbsp evaporated milk or half and half
• 1/4 tsp vanilla extract
• 1/4 tsp almond extract

Directions

1. Heat the oven to 400 degrees. Whisk the flour, baking powder and salt together in a mixing bowl, then put that bowl aside.
2. In another mixing bowl, beat the sugar, butter and vegetable oil with an electric hand mixer on medium speed until the mixture looks creamy, about 30 seconds. Add the eggs, mixing in 1 at a time, then blend in the vanilla and almond extract.
3. Switch to a rubber spatula. Add the dry mixture in 3 additions, starting and finishing with the flour mixture: fold in 1/3 of the flour mixture until it is almost incorporated, then stir in 1/2 of the milk. Do that pattern 1 more time, then finish by folding in the last 1/3 of the flour mixture until just shy of fully mixed. Add the rainbow sprinkles and fold them through gently so you do not overwork the batter.
4. Spoon the batter into 12 paper-lined muffin cups, filling them almost to the top, about 1/3 cup in each. Bake in the 400 degrees oven until a toothpick poked into the center comes out clean, about 15 – 18 minutes. Move the muffins to a wire rack to cool.
5. While the muffins are still a little warm, dip the tops in the glaze and let the extra drip away. Turn them right side up, place them back on the wire rack, scatter rainbow sprinkles over the tops, and leave them at room temperature until the glaze firms up. Store them in an airtight container.
6. For the glaze, whisk all of the glaze ingredients together in a shallow bowl until smooth and fully combined. If the glaze is too thick, warm it in the microwave on high power for about 10 seconds.