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Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or greasing it lightly.
In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
Beat in the eggs one at a time, then add the pure vanilla extract, mixing until fully incorporated.
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Stir gently until just combined—be careful not to overmix!
Gently fold in the rainbow sprinkles to ensure they’re evenly distributed throughout the batter.
Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
Bake the muffins in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Once baked, allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.