easter muffins recipes
These delightful Easter muffins are a perfect treat for the holiday celebration. They are fluffy, flavorful, and decorated with colorful sprinkles, making them a fun addition to your springtime brunch or dessert table.
Equipment
- 1 muffin tin (12-cup)
- 1 mixing bowls
- 1 whisk
- 1 rubber spatula
- 1 measuring cups and spoons
- 1 cooling rack
- 1 spoon for filling muffins
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup unsalted butter Melted
- 1 cup milk
- 2 large eggs
- 1 cup mixed dried fruit e.g., raisins, cranberries, candied citrus peel
- ½ cup colorful sprinkles for decoration
Instructions
- Preheat your oven to 350°F (175°C). Grease the muffin tin or line with paper liners.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until combined.
- In another bowl, combine the melted butter, milk, eggs, and vanilla extract. Whisk until smooth.
- Pour the wet ingredients into the dry ingredients and mix gently with a rubber spatula until just combined. Be careful not to overmix; the batter should be slightly lumpy.
- Fold in the mixed dried fruit until evenly distributed.
- Using a spoon, fill each muffin cup about ⅔ full with batter.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a cooling rack to cool completely.
- Once cooled, top each muffin with colorful sprinkles for a festive look.
Notes
You can substitute the mixed dried fruit with chocolate chips or nuts if preferred. For an extra hint of flavor, consider adding lemon zest or almond extract to the batter. These muffins can be stored in an airtight container for up to 3 days at room temperature or frozen for longer preservation.