Save A whimsical fusion of cake, pancake, and muffin with a hint of cream soda, topped with playful monster decorations is perfect for kids parties or a fun breakfast treat. This recipe combines classic comfort with colorful, silly fun anyone can enjoy.
I made these Cream Soda Monster Cake Pancake Muffins for my niece’s birthday brunch. The kids could not stop giggling at the monster faces, and adults loved the nostalgic hint of cream soda. They became a new tradition for family celebrations (and silly weekend mornings!).
Ingredients
- All-purpose flour: 2 cups
- Granulated sugar: 3/4 cup
- Baking powder: 2 tsp
- Baking soda: 1/2 tsp
- Salt: 1/4 tsp
- Eggs: 2 large
- Unsalted butter: 1/2 cup, melted and cooled
- Cream soda: 1 cup, room temperature
- Whole milk: 1/2 cup
- Vanilla extract: 2 tsp
- Mini chocolate chips or rainbow sprinkles (for batter): 1/2 cup, optional
- Vanilla or funfetti frosting: 1 cup
- Food coloring (green, blue, purple, etc.): As needed
- Candy eyeballs: As needed
Instructions
- Prepare Pan:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Mix Wet Ingredients:
- In another bowl, whisk eggs, melted butter, cream soda, milk, and vanilla until well combined.
- Combine:
- Pour wet ingredients into dry ingredients and gently mix just until combined.
- Fold In Add-Ins:
- Fold in mini chocolate chips or rainbow sprinkles if desired.
- Fill Cups:
- Divide batter evenly among muffin cups, about 2/3 full each.
- Bake:
- Bake for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean.
- Cool:
- Let muffins cool completely on a wire rack.
- Decorate:
- Divide frosting into small bowls and tint with food coloring. Frost muffins and use candy eyeballs to create monster faces.
Save My mom loves making silly faces from extra frosting and leftover candies with the grandkids—everyone ends up laughing and sharing sweet memories over their monster muffins.
Required Tools
Muffin tin, paper liners, mixing bowls, whisk, measuring cups and spoons, wire rack, spatula
Allergen Information
Contains wheat (gluten), eggs, and milk (dairy). Contains butter. Check chocolate chips and frosting for soy or nut traces. Always double-check ingredient labels if allergies are a concern.
Nutritional Information (per serving)
Calories: 270 Total Fat: 10 g Carbohydrates: 41 g Protein: 3 g
Save Try these for your next party or sleepy Saturday morning: they turn breakfast into giggles. Enjoy baking and decorating together!
Cooking Questions
- → Can I use another soda besides cream soda?
Yes, swap cream soda with root beer or lemon-lime soda for a unique flavor twist while maintaining texture.
- → Is it possible to make these dairy-free?
Absolutely. Use plant-based butter and milk alternatives to keep the muffins dairy-free.
- → How do I achieve vibrant monster frosting colors?
Divide your frosting into bowls and tint with gel or liquid food coloring for bold, monster-inspired shades.
- → What’s the best way to store decorated muffins?
Place muffins in an airtight container at room temperature; they remain fresh and soft for up to 2 days.
- → Can these muffins be made in advance?
Yes, bake ahead and decorate once cooled to ensure frosting stays intact and muffins retain moisture.
- → Are there allergy-friendly variations?
Choose allergy-free chocolate chips and check frosting ingredients for nut or soy traces when needed.