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+ servings
Servings: 16

Easter Bread Muffins

Prep Time:
3 hrs
Cook Time:
35 mins
Total Time:
3 hrs 35 mins
Easter Bread Muffins - unique muffins, inspired by my favorite Easter Bread recipe. Sweet, with texture similar to brioche, flavored with vanilla extract and lemon zest, these muffins are a must at your Easter table. Cute and festive, topped with pastel colored sprinkles.
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  • 1 cup hot milk — (115 F)
  • 10 grams dry yeast or 42 grams fresh yeast
  • 3/4 cups sugar
  • 4 large eggs — , reserve 1 of the egg yolks to brush the top of the muffins
  • 1/2 cup melted butter — , cooled
  • pinch of salt
  • 5 cups Bob's Red Mill Organic Unbleached All Purpose White Flour — , sifted (plus more if needed)
  • 2 tsp vanilla extract
  • 1 tbsp lemon juice
  • zest from 1 lemon
  • 1 cup golden raisins — , soaked for 20 minutes
  • Easter sprinkles to decorate


  1. Add yeast and 1 tbsp of sugar to 1/2 of the milk and cover with plastic wrap. Let is sit for 10 minutes, until yeast rises and bubbles.
  2. Reserve one of the egg yolks and mix with 1-2 tbs milk, set aside.
  3. In the bowl of a stand mixer fitted with paddle attachment beat eggs and sugar on high for 3-4 minutes, until frothy.
  4. Add milk and yeast mixture and the remaining milk. Add vanilla. Switch to the dough hook.
  5. Slowly start adding the flour, kneading on low-medium speed. Add lemon zest and lemon juice.
  6. Start adding the butter, kneading on medium-low speed and scraping the sides and bottom of the bowl when necessary.
  7. Add raisins.
  8. The dough should be sticky and soft.
  9. Grease a large bowl with some oil and transfer the dough inside. Cover with plastic wrap and let it rest, for 1-2 hours at a warm place, until it doubles its size.
  10. After 2 hours, dust a working surface with some flour. Transfer dough to the surface and cut into 16 equal parts. Form balls.
  11. Cut each ball into 3 pieces with the same size. Roll each piece into an 8-10 inch log. Make a braid. Bring both ends of the braid together.
  12. Generously spray a muffin tin with cooking spray. Place each braided ball into a muffin tin slot. Cover and let them rest for 30-40 minutes, until they rise and double in size.
  13. Preheat oven to 350F.
  14. Brush each muffin with egg yolk and milk mixture, top with pastel sprinkles.
  15. Bake for 25-30 minutes, until golden and toothpick inserted in the middle, comes out clean. Do not over bake the muffins, or they will become tough and dry and we are seeking a moist fluffy texture.
  16. Let muffins cool inside the tin for 5 minutes, then remove and transfer to a cooling rack to cool completely.

Recipe Notes

Store in an air-tight container at room temperature for up to 5 days
Course: Breads
Cuisine: bulgarian

Nutrition Information

Calories: 284, Fat: 8g, Saturated Fat: 4g, Cholesterol: 57mg, Sodium: 75mg, Potassium: 147mg, Carbohydrates: 46g, Fiber: 1g, Sugar: 15g, Protein: 7g, Vitamin A: 260%, Vitamin C: 0.7%, Calcium: 36%, Iron: 0.7%