easter muffins recipes
These delightful Easter muffins are fluffy, sweet, and filled with colorful bits of dried fruit and chocolate, making them a perfect treat for the Easter holiday. They are easy to make and will brighten up your brunch table.
Equipment
- 1 muffin tin
- 1 mixing bowls
- 1 whisk
- 1 silicone spatula
- 1 measuring cups
- 1 measuring spoons
- 1 cooling rack
- 1 oven
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup whole milk
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 cup mixed dried fruits (like raisins, cranberries, and apricots)
- ½ cup chocolate chips
- Zest of 1 lemon optional
- 1 tablespoon poppy seeds optional
Instructions
- Preheat your oven to 375°F (190°C). Grease the muffin tin or line it with paper liners.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- In another bowl, mix the eggs, milk, melted butter, and vanilla extract until thoroughly combined.
- Pour the wet ingredients into the dry ingredients and gently mix until just incorporated. Be careful not to over-mix.
- Fold in the mixed dried fruits, chocolate chips, and lemon zest (if using) until evenly distributed.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Sprinkle poppy seeds on top if desired.
- Bake in the preheated oven for approximately 20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a cooling rack.
Notes
These muffins can be stored in an airtight container for up to three days or frozen for later use.
Feel free to customize the mix-ins based on your preferences, such as adding nuts or different types of chocolate.