Easter Muffins Recipes

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EASTER MUFFINS



Easter muffins image

A treat for the kids

Provided by Good Food team

Categories     Dessert, Supper, Treat

Time 45m

Yield Makes 9

Number Of Ingredients 11

100g butter , softened
100g golden caster sugar
2 large eggs , beaten
175g self-raising flour
5 tbsp milk
½ tsp vanilla extract
2 tbsp desiccated coconut
100g red glacé cherries , cut into quarters
85g seedless raspberry jam
50g red glacé cherries , cut into quarters
2 tbsp toasted desiccated coconut

Steps:

  • Preheat the oven to 180C/Gas 4/fan oven 160C and line a large muffin tray with 9 muffin cases. Tip the butter and sugar into a large bowl and beat with an electric mixer until paler in colour, light and fluffy. Pour in the eggs and beat until the mixture is light and creamy. Use a wooden spoon to beat in the flour, milk, vanilla and coconut until you have a soft dropping consistency. Stir in the cherries.
  • Spoon the mixture into the muffin cases and bake for 20 minutes until risen and golden. Lift the muffins out of the tray and sit them on a wire rack to cool slightly.
  • To decorate, tip the jam into a small saucepan and gently warm, stirring, until melted and smooth. Generously brush the tops of the warm cakes with the jam, stick the quartered cherries on top and sprinkle with the toasted coconut. Serve on the day of making.

Nutrition Facts : Calories 313 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.27 milligram of sodium

EASTER HOT CROSS MUFFINS



Easter Hot Cross Muffins image

When I saw this recipe in Chatelaine magazine, I just had to try it! One of my favourite things about Easter is hot cross buns - so I was really happy to see an easy recipe for hot cross muffins! Now I can enjoy hot cross muffins all year round! You can bake as muffins or as a loaf.

Provided by Redsie

Categories     Quick Breads

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 18

1/2 cup raisins
2 tablespoons orange juice
1 3/4 cups all-purpose flour
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 teaspoon allspice
1/2 teaspoon salt
1/4 teaspoon clove (optional)
1/2 cup candied peel
1/2 cup chopped dried apricot
1 egg
1 cup low-fat milk
1/4 cup vegetable oil
2 tablespoons butter, melted
1 teaspoon vanilla
1 1/4 cups sifted icing sugar
4 teaspoons orange juice

Steps:

  • Preheat oven to 350°F Place raisins in a small bowl. Pour juice overtop. Microwave, covered, until hot, 1 minute Set aside. Lightly coat or spray a 12-cup muffin tin or 9x5 inch loaf pan with oil. In a large bowl, using a fork, stir flour with sugar, baking powder, cinnamon, allspice, salt and cloves. Stir in raisin mixture, candied peel and apricots.
  • In a medium-size bowl, whisk egg. Whisk in milk, oil, butter and vanilla. Pour over flour mixture. Stir just until mixed. Batter will be lumpy. Divide between muffin cups or scrape into loaf pan and smooth top.
  • Bake in centre of preheated oven until a cake tester inserted into centre of muffins or loaf comes out clean, 20 to 25 minute for muffins, 1 hour for loaf. Remove pan to a cooling rack. After 5 minutes, remove from pan and cool completely on rack. Store muffins or loaf in an airtight container and store at room temperature up to 3 days or freeze up to 2 months.
  • Glaze:.
  • Stir sifted icing sugar with orange juice until smooth. Drizzle over cooled muffins in a criss-cross pattern to mimic hot cross buns or spoon over loaf, if you wish.

EASY BREAKFAST EGG MUFFINS



Easy Breakfast Egg Muffins image

Your favorite breakfast casserole or omelet in egg muffin form! Great for on-the-go breakfasts and very customizable to your own tastes. You can substitute any vegetables or meat that you like. I love to make a dozen of these and have them in my fridge to take on the go in the mornings to work.

Provided by Catherine

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 45m

Yield 12

Number Of Ingredients 10

1 bunch green onions, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
8 large eggs
2 ¾ ounces fully-cooked bacon pieces (such as Oscar Mayer®)
¼ cup whole milk
1 pinch garlic powder, or to taste
1 pinch onion powder, or to taste
salt and ground black pepper to taste
½ (8 ounce) package shredded mild Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
  • Place green onions and bell peppers into a large mixing bowl. Add eggs, bacon, milk, garlic powder, onion powder, salt, and pepper. Sprinkle Cheddar cheese into the bowl and whisk ingredients together until incorporated.
  • Pour mixture equally into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 30 minutes. Let cool slightly before serving.

Nutrition Facts : Calories 134.7 calories, Carbohydrate 3.3 g, Cholesterol 141.4 mg, Fat 9.3 g, Fiber 0.9 g, Protein 9.6 g, SaturatedFat 4 g, Sodium 273.7 mg, Sugar 1.7 g

SIMNEL MUFFINS



Simnel muffins image

A new twist on a traditional recipe and perfect for getting the kids involved in the festivities

Provided by Mary Cadogan

Categories     Afternoon tea, Treat

Time 55m

Yield Makes 12

Number Of Ingredients 13

250g mixed dried fruit
grated zest and juice 1 medium orange
175g softened butter
175g golden caster sugar
3 eggs , beaten
300g self-raising flour
1 tsp mixed spice
½ tsp freshly grated nutmeg
5 tbsp milk
175g marzipan
200g icing sugar
2 tbsp orange juice for mixing
mini eggs

Steps:

  • Tip the fruit into a bowl, add the zest and juice and microwave on medium for 2 minutes (or leave to soak for 1 hour). Line 12 deep muffin tins with paper muffin cases.
  • Preheat the oven to fan 180C/ 160C/gas 4. Beat together the butter, sugar, eggs, flour, spices and milk until light and fluffy (about 3-5 minutes) - use a wooden spoon or hand held mixer. Stir the fruit in well.
  • Half fill the muffin cases with the mixture. Divide the marzipan into 12 equal pieces, roll into balls, then flatten with your thumb to the size of the muffin cases. Put one into each muffin case and spoon the rest of the mixture over it. Bake for 25-30 minutes, until risen, golden and firm to the touch. Leave to cool.
  • Beat together the icing sugar and orange juice to make icing thick enough to coat the back of a wooden spoon. Drizzle over the muffins and top with a cluster of eggs. Leave to set. Best eaten within a day of making.

Nutrition Facts : Calories 465 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 42 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.61 milligram of sodium

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Top Asked Questions

How to bake Easter egg chocolate muffins?
Spread over the top of the muffins and decorate with Easter eggs. To avoid your Easter egg chocolate muffins sinking, make sure you don’t open the oven during baking. We would also recommend cooking for the full 25 minutes to make sure they have risen as much as possible. If your muffins look a little flat, add another 5 minutes onto the time.
What do you put on Easter muffins?
These rich chocolate Easter muffins have a soft chocolate sponge and sweet chocolate buttercream. It takes just four ingredients to make the chocolate buttercream; icing sugar, butter, cocoa powder, and water. We’ve topped our Easter muffins with Mini Eggs but you could choose different types of chocolate eggs instead to get a similar effect.
How to bake Muffins in the oven?
Preheat the oven to 200°C/400°F/gas 6. Line a 12-hole muffin tin with paper muffin cases. To make the muffins, sift the flour, sugar, cocoa and baking powder into a large bowl. Mix the butter, milk, eggs and vanilla together and stir into the flour mixture.
How do you make the perfect muffin mix?
In a medium-size bowl, whisk egg. Whisk in milk, oil, butter and vanilla. Pour over flour mixture. Stir just until mixed. Batter will be lumpy. Divide between muffin cups or scrape into loaf pan and smooth top.

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