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It’s nice and soft Easter Muffins packed with yogurt, topped with coconut, and infused with lemon in every bite.
They are perfect for a snack or lunch treat for Easter!
Spring and Easter always remind me of the taste is bright and citrusy. If you love lemons, you’ll enjoy these family favorite muffins and their colorful Easter twist.
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We love them for who they are fun to make, moist, deliciousand perfect to enjoy with children and to brighten up their breakfast during the Easter holidays. My child adore them!
The recipe is very easy.
First, we start with super simple yogurt muffins. We mix the wet ingredients with the dry ingredients and bake until light golden, soft, and full of lemon flavor.
Then, we coated it with a tart and creamy lemon glaze and mini chocolate eggs and sprinkled it with shredded coconut. The sticky lemon coating is not only delicious, but it pairs perfectly with the coconut flavor and prevents the mini eggs and coconut from falling off.
I mean, how easy and beautiful are they? The minimal decoration makes the atmosphere very festive and cheerful. They do too flavorful, bright and fresh, and they are delicious with tea or coffee.
Let’s make this Easter Muffins with children during the holidays. They keep well in the refrigerator and make a wonderful Easter treat for family and friends.
Enjoy!
List of ingredients
- All-purpose flour
- Yogurt
- Egg
- Sugar & powdered sugar
- Vegetable oil
- Lemon & vanilla extract
- Grated coconut
- Mini chocolate eggs
- Baking powder + soda
How to make Easter muffins
(Note: this is a brief explanation; The complete recipe is at the bottom of the page)
- Place all the wet ingredients in one bowl and stir until evenly mixed.
- Mix the dry ingredients in a second bowl.
- Now, add the wet ingredients to the dry ingredients and stir until combined.
- Divide the batter into muffin cases. The recipe makes 6-8 muffins.
- Bake for about 15 minutes.
- Make the lemon glaze by mixing lemon juice and powdered sugar.
- Using the back of a spoon, make a well in the center of each muffin.
- Cover the tops of the muffins with the lemon glaze.
- Gently press a mini chocolate egg into each hole and sprinkle the muffins with shredded coconut. That’s it, your Easter muffins are ready!
Recipe Notes
A glance at the ingredients
All purpose flour: Regular all-purpose flour is what you need for this recipe. Self-raising flour or even white flour can also be used.
Yogurt: These Easter muffins are packed with yogurt to add moisture and activate the baking soda for more lift. You can use plain yogurt, low-fat or Greek yogurt, lemon, or coconut yogurt—everything works fine.
Egg: This recipe only uses 1 egg and makes 6-8 muffins. Make sure the eggs are at room temperature and not cold in the refrigerator.
Sugar: You’ll need plain sugar, granulated or caster sugar for the batter, and powdered sugar for the glaze as it will dissolve well into the lemon juice. I usually make powdered sugar by blending the sugar into a fine powder using a high-speed blender.
Lime: We use the zest to make lemon punch and the fresh juice to make a tart but delicious glaze.
Oil: It makes the crumbs very moist and easy to stir into the dough. Vegetable oil, light olive oil, rice bran, or canola oil Everything is alright.
Baking powder + baking soda: I recommend using both leavening agents to significantly combat any wet ingredients.
Coconut: I used unsweetened desiccated coconut; sweetened coconut flakes can also be used.
Mini Easter eggs: Of course, store-bought mini eggs is a must this week; we’re definitely in the mood to celebrate Easter!
Storage Tips
- To save: They are best on the day but keep good for 3 days in an airtight container on the counter. No need to store it in the refrigerator. They can also be frozen.
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Easter Muffins
It’s nice and soft Easter Muffins packed with yogurt, topped with coconut, and infused with lemon in every bite.
Portion: 6
Calories: 264kcal
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 lime, Spirit
WET INGREDIENTS
- 1 medium sized eggs
- ½ cup a little (100 grams) plain yogurt*
- 3 tablespoons (45ml) vegetable oil or light olive oil
- 1 teaspoon vanilla extract
SPENDING
- 1 tablespoon fresh lemon juice
- 6 tablespoons (45 grams) powdered sugar, more if needed
- ¼ cup grated coconut
- 6 mini chocolate eggs (optional)
-
Preheat oven to 200℃/390℉ (convection). Line a tin containing 6 muffins with muffin liners.
-
Whisk flour, sugar, lemon zest, baking powder, baking soda, and salt in a bowl. Set aside.
-
Beat eggs, vegetable oil, yogurt and vanilla in another bowl.
-
Now mix the dry and wet ingredients: Make a well in the bowl of flour, pour in the wet mixture, and stir until just combined; do not over-mix. A few lumps of flour in the dough is OK.
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Spoon the batter into the muffin liners, filling almost to the top, but leave there is room for the dough to rise.
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Baking 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.
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Immediately remove the muffins from the muffin pan and place them on a cooling rack.
Glaze
-
Poke the center of each muffin with the back of a spoon to create a small hole to place the mini egg.
-
Making lemon glaze: Beat 1 tablespoon powdered sugar and lemon juice. If the glaze is too runny, add a little more sugar a little at a time until smooth and easy to spread or drizzle.
-
Decor: Using a dessert spoon, spread the glaze over each muffin, place a mini egg just above the hole, and sprinkle with shredded coconut. Make sure to follow the order of decorating the muffins one by one so you can add the shredded coconut while the glaze is still sticky.
Yogurt: The recipe uses ½ cup is a little, meaning it’s not fully packed or filled, it should be around 100gr/3.5oz yogurt. Plain yogurt, low-fat or Greek-style yogurt, lemon, or coconut yogurt—all works fine.
Storage: They were the best on the day, but they were still okay 3-4 days in an airtight container in the refrigerator or on the counter. They freeze very well! Allow the yogurt muffins to cool completely, then place them in an airtight container and place in the freezer for up to 3 months.
Nutrition facts: QThe nutritional values are for one serving only and are based on an online nutritional calculator. These are estimates only, and should not be considered a substitute for the advice of a professional nutritionist. Please see mine disclosure policy.
Calories: 264kcal | Carbohydrate: 36G | Proteins: 5G | Fat: 11G | Saturated fat: 2G | Polyunsaturated fats: 6G | Monounsaturated fats: 3G | Trans Fat: 0.1G | Cholesterol: 36mg | Sodium: 277mg | Potassium: 81mg | Fiber: 1G | Sugar: 16G | vitamin A: 73IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 1mg
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