Easter Bread Muffins

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.  Recipe courtesy of Lyubomira Lyubenova from CookingLSL.

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Servings 16 servings
Prep Time 30 minutes
Cook Time 25 - 30 minutes
Passive Time 2-1/2 hours
Submitted By Lyubomira Lyubenova from CookingLSL
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 16 servings
Prep Time 30 minutes
Cook Time 25 - 30 minutes
Passive Time 2-1/2 hours
Submitted By Lyubomira Lyubenova from CookingLSL
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Add yeast and 1 tbsp of sugar to ½ 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. In the bowl of a stand mixer fitted with paddle attachment beat eggs and sugar on high for 3-4 minutes, until frothy.
  3. Add milk and yeast mixture and the remaining milk. Add vanilla. Switch to the dough hook.
  4. Slowly start adding the flour, kneading on low-medium speed. Add lemon zest and lemon juice.
  5. Start adding the butter, kneading on medium-low speed and scraping the sides and bottom of the bowl when necessary.
  6. Add raisins. The dough should be sticky and soft.
  7. 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.
  8. After 2 hours, dust a working surface with some flour. Transfer dough to the surface and cut into 16 equal parts. Form balls.
  9. 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.
  10. 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.
  11. Preheat oven to 350°F. Brush each muffin with egg yolk and milk mixture, top with pastel sprinkles.
  12. 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. Let muffins cool inside the tin for 5 minutes, then remove and transfer to a cooling rack to cool completely.
  13. Store in an air-tight container at room temperature for up to 5 days.
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