Easter Muffins
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These delightful and fluffy Easter muffins are packed with yogurt, topped with coconut, and burst with citrusy lemon flavor in every bite.
They are perfect for a snack or brunch treat for Easter!
Spring and Easter always remind me of vibrant, citrusy flavors. If you love lemon, you will enjoy these family-favorite muffins and their colorful Easter twist.
We love them as they’re so fun to make, moist, yummy, and perfect for enjoying with kids and to brighten up their breakfast during the Easter holidays. My son adores them!
The recipe couldn’t be more straightforward.
First, we start with super simple yogurt muffins. We mix the wet ingredients with the dry ones and bake until lightly golden, fluffy, and full of lemon flavor.
Then, we top them with a beautifully tart, easy lemon glaze and mini chocolate eggs and sprinkle them with shredded coconut. Not only is the sticky lemon glaze delicious, but it pairs perfectly with the coconut flavor and prevents the mini eggs and the coconut from falling off.
I mean, how easy and pretty are they? The minimal decoration makes them so festive and cheerful. They are also flavorful, bright, and fresh, and they are great with tea or coffee.
Let’s make these Easter muffins with the kids during the holidays. They keep well in the fridge and make a lovely Easter treat for family and friends.
Enjoy!
List of the ingredients
- All-purpose flour
- Yogurt
- Egg
- Sugar & powdered sugar
- Vegetable oil
- Lemon & vanilla extract
- Shredded coconut
- Mini chocolate eggs
- Baking powder + soda
How to make Easter muffins
(Note: this is a quick description; the full recipe is at the bottom of the page)
- Place all the wet ingredients in one bowl and mix until well combined.
- Mix the dry ingredients in a second bowl.
- Now, add wet ingredients to dry ingredients and mix until combined.
- Divide the batter into muffin cases. The recipe yields 6-8 muffins.
- Bake for about 15 minutes.
- Make the lemon glaze by mixing lemon juice and powdered sugar.
- Using the back of a spoon, make a hole in the center of each muffin.
- Cover the top of the muffins with lemon glaze.
- Press gently a mini chocolate egg into each hole and sprinkle the muffins with shredded coconut. Done, your Easter muffins are ready!
Recipe Notes
A quick look at the ingredients
All-purpose flour: Regular all-purpose flour is what you need for this recipe. Self-raising flour or even white-spelt flour works as well.
Yogurt: These Easter muffins are packed with yogurt to add moistness and activate the baking soda for more lift power. You can use plain yogurt, low-fat or Greek-style yogurt, lemon, or coconut yogurt—all work well.
Egg: This recipe uses only 1 egg and yields 6-8 muffins. Make sure the egg is at room temperature and not fridge-cold.
Sugar: You need regular sugar, granulated or caster sugar for the batter, and finely powdered sugar for the glaze as it dissolves nicely into the lemon juice. I usually make my powdered sugar by blending the sugar into fine powder using my high-speed blender.
Lemon: We use the zest for a lemon punch and the fresh juice to make a tart yet delightful glaze.
Oil: It makes the crumb very moist and easy to stir into the batter. Vegetable oil, light olive, rice bran, or canola oil are all fine.
Baking powder + baking soda: I recommend using both leavening agents to rise against all wet ingredients significantly.
Coconut: I used unsweetened desiccated coconut; sweetened coconut flakes work, too.
Mini Easter eggs: Of course, store-bought mini eggs are a must this week; we’re definitely in the mood for Easter!
Storage Tips
- To store: They’re best on the day but keep well for 3 days in an airtight container on the countertop. There’s no need to keep them in the fridge. They’re freezable, too.
MORE MUFFIN RECIPES FOR YOU!
- Blueberry muffins
- Cream cheese muffins
- Pumpkin muffins
- Cream cheese blueberry muffins
- Ricotta muffins
- Orange muffins
If you make these easy Easter Muffins, let me know! Leave a comment, rate it, or tag a photo #theclevermeal on Instagram. I would love to hear from you!
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Easter Muffins
Ingredients
DRY INGREDIENTS
- 1 cup + 1 Tbsp (130 grams) all-purpose flour
- 5 tablespoons (60 grams) caster sugar or regular sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon fine salt
- 1 lemon, zest
WET INGREDIENTS
- 1 medium-seized eggs
- ½ scant cup (100 grams) plain yogurt*
- 3 tablespoon (45 ml) vegetable oil or light olive oil
- 1 teaspoon vanilla extract
TOPPING
- 1 tablespoon fresh lemon juice
- 6 tablespoons (45 grams) powdered sugar, more if needed
- ¼ cup shredded coconut
- 6 mini chocolate eggs (optional)
Instructions
- Preheat oven to 200℃/390℉ (convection). Line a 6-muffin tin with muffin liners.
- Whisk flour, sugar, lemon zest, baking powder, baking soda, and salt in a bowl. Set aside.
- Whisk the egg, vegetable oil, yogurt, and vanilla in another bowl.
- Now mix dry and wet ingredients: Make a well in the flour bowl, pour in the wet ingredient mixture, and mix until just combined; do not over-stir. A few flour lumps in the batter are okay.
- Spoon the batter into the muffin liners, filling them nearly to the top, but leaving some room for the batter to rise.
- Bake for 5 minutes, then reduce the temperature to 180℃/350℉ and bake for 10 minutes, or until a skewer inserted into the muffin comes out clean.
- Remove muffins from the muffin tin immediately and put them onto a cooling rack.
Glaze
- Poke the center of each muffin with the back of a spoon to make a little hole where the mini eggs will be placed.
- Make the lemon glaze: Whisk together 1 tablespoon of powdered sugar and lemon juice. If the glaze is too thin, add a bit more sugar gradually until it's smooth and easy to spread or drizzle.
- Decoration: Using a dessert spoon, spread the glaze on top of each muffin, place the mini egg directly on top of the hole, and sprinkle with shredded coconut. Make sure to follow this order to decorate one muffin at a time so that you can add the shredded coconut while the glaze is still sticky.
The yogurt is a really interesting addition! I’m excited to try these.