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These sweet, soft Easter Muffins are inspired by my family’s traditional Bulgarian Kozunak, but baked in a fun, mini form that’s perfect for brunch, baskets, or gifting. With a soft brioche-like texture, these muffins are lightly sweet, beautifully golden, and so easy to make. See my full Easter recipe collection for sweet and savory ideas.
Decorate with pastel sprinkles, frosting, or melted chocolate—or keep them simple and rustic. However you serve them, they’re a joyful addition to your spring table.
Why You’ll Love This Easter Muffins Recipe
- Dough can be made ahead and rises overnight in the fridge
- A family recipe made easier and faster
- Perfect for Easter brunch or gifts
- Quick to bake and prep-friendly
- Add-ins like raisins, chocolate chips, or candied orange make it fun to customize
- My favorite flour to use in these recipes is Bob’s Red Mill’s Unbleached White Organic All Purpose Flour. And I’m happy to report that I always have had a huge success using this brand.
Ingredients and How to Make Easter Muffins
Ingredients:
- Raisins (any kind, or omit entirely)
- Optional toppings: sprinkles, frosting, or melted chocolate
- All-purpose flour – I use Bob’s Red Mill Organic Unbleached All-Purpose Flour, but any good-quality flour will work
- Dry or fresh yeast
- Milk, eggs, sugar, butter
- Lemon zest and juice
- Vanilla extract
Instructions:
- Brush with egg wash, top with sprinkles, and bake at 350°F for 25–30 minutes until golden and puffed.
- Activate the yeast in warm milk with a bit of sugar. Let it foam.
- Make the dough by beating eggs and sugar, then adding milk, yeast, and vanilla. Add flour, lemon zest and juice, and melted butter.
- Add raisins or other mix-ins like chocolate chips or candied orange peel.
- Knead until the dough is soft and slightly sticky.
- Let the dough rise for 1–2 hours at room temperature, or overnight in the fridge.
- Shape into braids or coils. You can use 2 or 3 strands—or skip the braiding entirely and simply form dough balls.
- Place shaped dough in a greased muffin tin. Let rise again for 30–40 minutes.
- Brush with egg wash, top with sprinkles, and bake at 350°F for 25–30 minutes until golden and puffed.
Step by step instructions in photos under the recipe card below.
Tips For Success
- Tips for Success
- Customize with your favorite mix-ins like chocolate chips or dried fruit
- Use room temperature ingredients for best dough consistency
- Check muffins at 25 minutes to avoid overbaking
- Feel free to skip braiding if you’re short on time
- Dough can be prepared ahead and proofed overnight in the fridge
Storage
- Store in an airtight container at room temperature for up to 5 days
- Freeze in a zip-top bag for up to 1 month. Thaw at room temperature and warm before serving
Frequently Asked Questions
Yes. A simple sugar glaze, lemon icing, or melted chocolate are all great options.
Yes. Try chocolate chips, nuts, dried cherries, or candied orange peel.
No. Braiding is optional. You can shape them with two strands, a simple twist, or just form round dough balls.
Yes. Use 20 grams fresh yeast, 10 grams active dry yeast, or 7 grams instant yeast.
More Easter Recipes to Explore
- Bulgarian Easter Bread (Kozunak)
- Mini Braided Easter Bread
- Easter Bread Croissants with Rose Hip Jam
- Easter Oreo Truffles
- Pantyhose Colored Easter Eggs (coming soon)
- Easter Bunny Cake (coming soon)
From My Kitchen to Yours
These muffins are full of memories—of my grandmother’s Easter breads, of spring mornings and pastel joy. Now I bake them for my own family (and not just at Easter). I hope they bring the same happiness and softness to your home.
If you make them, I’d love to see—tag me @cookinglslrecipes
Easter Muffins (Mini Kozunak)
Ingredients
- 1 cup warm milk, about 115°F / 46°C
- 20 grams fresh yeast, 10 grams active dry yeast, or 7 grams instant yeast
- 1 tbsp granulated sugar, for the yeast
- 3/4 cup 150 g granulated sugar
- 4 large eggs, reserve 1 egg yolk for brushing
- 1/2 cup 115 g unsalted butter, melted and cooled
- 5 cups 625 g all-purpose flour, sifted (plus more as needed)
- Pinch of salt
- 2 tsp vanilla extract
- 1 tbsp lemon juice
- Zest of 1 lemon
- 1 cup raisins or other mix-ins, optional; soaked for 15–20 minutes
- 1 –2 tbsp milk, for egg wash
- Sprinkles, frosting, or melted chocolate (optional)
Video
Instructions
- In a small bowl, combine warm milk, yeast, and 1 tablespoon of sugar. Stir and let sit for 10 minutes, until foamy.
- In a stand mixer fitted with the paddle attachment, beat the remaining sugar and 3 whole eggs for 3–4 minutes until light and frothy.
- Add the yeast mixture, the rest of the milk, and vanilla. Switch to the dough hook attachment.
- Gradually add the flour and salt while mixing on low speed. Once combined, pour in the melted butter in batches.
- Knead for 8–10 minutes on medium-low speed, or until the dough is soft, elastic, and slightly sticky.
- Add raisins or desired mix-ins and knead briefly to incorporate.
- Transfer the dough to a greased bowl, cover with plastic wrap or a clean towel, and let rise in a warm place for 1–2 hours, or until doubled in size. (Alternatively, let rise overnight in the fridge.)
- Punch down the dough and divide into 16 equal portions. Optionally, shape each into a braid using 2 or 3 strands, or simply form into balls.
- Place each shaped piece into a greased muffin tin. Cover and let rise again for 30–40 minutes until puffed.
- Preheat oven to 350°F (180°C).
- In a small bowl, whisk the reserved egg yolk with 1–2 tablespoons of milk. Brush over the tops of the muffins. Add sprinkles if using.
- Bake for 25–30 minutes, or until golden brown and a toothpick inserted comes out clean. Don’t overbake.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Store muffins in an airtight container at room temperature for up to 5 days.
- Muffins freeze well for up to 1 month.
- Optional add-ins: chopped nuts, candied orange peel, or chocolate chips.
- Braiding is optional. You can use two strands or shape into rounds for a simpler version.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You brought me right back to childhood with this one, my friend! The colors are nothing but happy! I recall the Easter bread my grandmother used to make – we looked forward to that special treat every year! This is a stunning Easter offering!
I love hybrid recipes! They let you have all the flavor of two types of baked goods in one treat 🙂 Love these muffins, they’re stunning.
Mira, this is such a perfect Easter recipe- so festive and so pretty! Loved the presentation and photos!
These are gorgeous and adorable. I don’t celebrate Easter, but I love eating all the candy and cute food people make! I can’t believe how fluffy these are!
These are so pretty and perfect for Easter! Hope I get to whip up a similar batch in a few weeks 🙂
I think after all fastings.!!! Till 27th. This muffins energizes our family.. SoundsDelicious one.. Thanks for sharing a great recipe.pinned.!!
Thanks for the recipe and I love the photography. This is certainly something to try for Easter so thank you for linking up and sharing with us at #Overthemoon.
I just want to curl up and take a nap on these cute little Easter clouds! Must try!!
Hope you like them!
Love these, they’re so cute! Do you ever bake with the spice mahleb? It’s so delicious in sweet breads. I’m going to make these for Orthodox Easter but I’m going to try using mahleb instead of the lemon. Happy Easter!
Hi Tara, I also celebrate Orthodox Easter, because I’m Bulgarian, will be making these for sure! I remember mahleb from Europe, my grandmother used it in some sweet baked goods, but I’ve never bought it here in the US. Will get some and add it to the muffins of Easter bread for Easter in May!
I buy it from my local Middle Eastern market – they’ll grind it up fresh for you. I’ll let you know how these go with the mahleb – planning on doing a trial run this week 🙂
Yeah, I have a greek store in my neighbourhood so I hope they have it there.Let me know how it turns, I’m excited to try it!
What size foil muffin cups do you use or recommend? I want to make these for my small business, and think having then in the foil cups will be easier to pack and can bake more at a time than regular tins. thank you
I use these standard aluminum store bought ones, which are slightly bigger than normal cupcake liners. You can always line the standard muffin tin with squares of parchment and press it. If you make slightly smaller Easter muffins, make sure you reduce the baking tim with 5 -8 minutes, because these can easily get too dry in the oven.