Easter Muffins

These delightful and fluffy Easter muffins are packed with yogurt, topped with coconut, and burst with citrusy lemon flavor in every bite.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast, Dessert

Cuisine: American

Keyword: Easter muffins

Servings:

Calories: 264kcal

Author: Katia

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.

Notes

Yogurt: The recipe uses ½ scant cup, which means it is not fully packed or filled, as it should be about 100gr/3.5oz of yogurt. Plain yogurt, low-fat or Greek-style yogurt, lemon, or coconut yogurt—all work well.

Storage: They're best on the day, but they keep well for 3-4 days in an airtight container in the fridge or on the countertop. They freeze very well! Allow the yogurt muffins to cool completely, then put them in an airtight container and place them in the freezer for up to 3 months.

Nutrition facts: The nutrition values are for one portion only and are based on an online nutrition calculator. It’s an estimate only, and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.

Nutrition