easter muffins recipes
These delightful Easter muffins are a perfect treat for celebrating the spring season. Packed with vibrant flavors and colorful additions, they are sure to brighten up your holiday brunch or dessert table.
Equipment
- 1 muffin tin (12-cup)
- 2 mixing bowl (large)
- 1 whisk
- 1 spatula
- 1 set measuring cups and spoons
- 1 cooling rack
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded carrots
- ½ cup raisins
- ½ cup chopped walnuts optional
- ½ teaspoon ground cinnamon
- ½ cup chocolate chips optional for a sweet touch
Instructions
- Preheat your oven to 350°F (175°C). Grease the muffin tin or line it with muffin liners.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon until well combined.
- In another bowl, mix the milk, melted butter, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; it’s okay if the batter is slightly lumpy.
- Gently fold in the shredded carrots, raisins, chopped walnuts, and chocolate chips, if using.
- Evenly distribute the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a cooling rack.
- For a festive touch, consider adding a light drizzle of cream cheese icing after they have cooled.
Notes
Feel free to customize with your favorite add-ins, such as dried cranberries or coconut flakes.
For a festive touch, consider adding a light drizzle of cream cheese icing after they have cooled.
Store any leftovers in an airtight container at room temperature for up to 3 days.