Pin it A playful, savory muffin pop with a kick of chili and garlic, flecked with colorful sprinkles for a fun twist—perfect for parties or snack time.
I first made these for my niece's birthday and they disappeared off the tray in minutes. The colorful sprinkles make them a cheerful treat, and everyone loves the mild zing from chili flakes paired with garlic and cheese.
Ingredients
- All-purpose flour: 1 1/2 cups (190 g)
- Baking powder: 2 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Chili flakes: 1/2 tsp
- Eggs: 2 large
- Whole milk: 1/2 cup (120 ml)
- Vegetable oil: 1/3 cup (80 ml)
- Plain Greek yogurt: 2 tbsp
- Honey: 2 tbsp
- Garlic (finely minced): 2 tsp
- Shredded cheddar cheese: 1/2 cup (60 g)
- Finely chopped scallions: 1/4 cup (4 tbsp)
- Fresh parsley (chopped): 2 tbsp
- Colorful sprinkles (jimmies style): 1/4 cup (32 g)
- Cake pop/lollipop sticks: 18
Instructions
- Prepare tin:
- Preheat oven to 350°F (175°C). Line a mini muffin tin with paper liners or grease well.
- Mix dry ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and chili flakes.
- Blend wet ingredients:
- In a separate bowl, whisk eggs, milk, oil, yogurt, honey, and minced garlic until smooth.
- Combine mixtures:
- Fold wet ingredients into dry ingredients until just combined (do not overmix).
- Add funfetti & extras:
- Gently stir in cheddar cheese, scallions, parsley, and colorful sprinkles.
- Fill muffin cups:
- Spoon batter into mini muffin cups, filling each about 3/4 full.
- Bake:
- Bake for 16–18 minutes until golden and a toothpick inserted comes out clean.
- Insert sticks & cool:
- Cool in tin 5 minutes. While still warm, insert a cake pop or lollipop stick into the center of each muffin.
- Finish cooling:
- Transfer to a wire rack to cool completely before serving.
Pin it My family treats these as both a party snack and a quick after-school bite, with everyone getting in on pushing the sticks into warm muffin pops together.
Required Tools
Mini muffin tin, mixing bowls, whisk, spatula, measuring cups and spoons, cake pop/lollipop sticks.
Nutritional Information
Each muffin pop contains about 80 calories, 4 g total fat, 9 g carbohydrates, and 2 g protein.
Allergen Information
This recipe contains wheat, eggs, and milk. Double-check alternative cheese and sprinkle ingredients for allergy-safe options.
Pin it Serve fresh for best texture and color. They stay soft for two days if kept airtight—perfect for popping straight from the fridge.
Common Questions
- → How spicy are the muffin pops?
They have a gentle heat from chili flakes, which can be adjusted to your taste. Add more for extra kick or mild for a fainter zing.
- → Can I make these dairy-free?
Yes, swap in plant-based yogurt and cheese for a fully dairy-free option without sacrificing flavor or texture.
- → What kind of sprinkles work best?
Jimmies-style sprinkles hold up through baking and add colorful fun; avoid nonpareils, as they may melt or bleed color.
- → Do muffin pops need to be served fresh?
They're best enjoyed the same day, but can be stored airtight for up to 2 days. Reheat gently to revive soft texture if needed.
- → Is it possible to make these gluten-free?
Try an all-purpose gluten-free flour blend for similar results. Check baking powder and sprinkles to keep everything gluten-free.
- → What makes these fusion-style?
Chili flakes and garlic bring global savory flavors together with classic muffin ingredients, plus whimsical sprinkles for a unique finish.