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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.

Easter-bread-muffins-bob's-red-mill

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.

Easter-bread-muffins-bob's-red-mill

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
Easter-bread-muffins-bob's-red-mill

Instructions:

  1. Brush with egg wash, top with sprinkles, and bake at 350°F for 25–30 minutes until golden and puffed.
  2. Activate the yeast in warm milk with a bit of sugar. Let it foam.
  3. Make the dough by beating eggs and sugar, then adding milk, yeast, and vanilla. Add flour, lemon zest and juice, and melted butter.
  4. Add raisins or other mix-ins like chocolate chips or candied orange peel.
  5. Knead until the dough is soft and slightly sticky.
  6. Let the dough rise for 1–2 hours at room temperature, or overnight in the fridge.
  7. Shape into braids or coils. You can use 2 or 3 strands—or skip the braiding entirely and simply form dough balls.
  8. Place shaped dough in a greased muffin tin. Let rise again for 30–40 minutes.
  9. 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.

A brioche Easter bread muffin in a baking tin - fluffy and strand like texture.

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
A small muffin tin with Easter Muffins, topped with sprinkles.

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

Can I decorate them with frosting or glaze?

Yes. A simple sugar glaze, lemon icing, or melted chocolate are all great options.

Can I use different mix-ins?

Yes. Try chocolate chips, nuts, dried cherries, or candied orange peel.

Do I have to braid them?

No. Braiding is optional. You can shape them with two strands, a simple twist, or just form round dough balls.

Can I use fresh yeast instead of dry?

Yes. Use 20 grams fresh yeast, 10 grams active dry yeast, or 7 grams instant yeast.

A hand holding a piece of fluffy Easter muffin.

More Easter Recipes to Explore

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

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Easter muffin topped with colored coarse sugar in a baking tin.

Easter Muffins (Mini Kozunak)

Soft and fluffy Easter Muffins inspired by Bulgarian Kozunak—easy to make, lightly sweet, and perfect for Easter brunch. Includes options for mix-ins and make-ahead dough.
Prep: 25 minutes
Cook: 30 minutes
6 days 2 hours 30 minutes
Servings: 16

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)

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

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

Calories: 287kcal, Carbohydrates: 48g, Protein: 6g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 58mg, Sodium: 26mg, Potassium: 166mg, Fiber: 2g, Sugar: 11g, Vitamin A: 261IU, Vitamin C: 1mg, Calcium: 35mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: bulgarian
Tried this recipe?Mention @cookinglsl or tag #cookinglsl!

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Hi! I'm Mira.

I share simple, mostly low-carb and Keto recipes, that don't take a lot of time to make and use mostly seasonal, easy to find ingredients. I'm a supporter of healthy eating, but you'll also find some indulgent treats too.

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29 Comments

  1. 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!

  2. 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.

  3. Mira, this is such a perfect Easter recipe- so festive and so pretty! Loved the presentation and photos!

  4. 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!

  5. These are so pretty and perfect for Easter! Hope I get to whip up a similar batch in a few weeks 🙂

  6. I think after all fastings.!!! Till 27th. This muffins energizes our family.. SoundsDelicious one.. Thanks for sharing a great recipe.pinned.!!

  7. 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.

  8. 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!

    1. 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!

      1. 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 🙂

        1. 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!