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The Best Easter Muffins

Soft, fluffy muffins bursting with flavor, perfect for family gatherings or cozy evenings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
Wet Ingredients
  • ¾ cup milk (or a plant-based alternative)
  • ⅓ cup vegetable oil (or melted coconut oil)
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 unit zest of 1 orange (or lemon for a zesty kick!)
Mix-Ins
  • 1 cup shredded carrots
  • ½ cup chopped walnuts or pecans (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tray with muffin liners or grease it well.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the milk, vegetable oil, eggs, vanilla extract, and zest until well combined.
  4. Gradually pour the wet ingredients into the dry ingredients, stirring gently. Be careful not to overmix—it’s okay if there are a few lumps!
  5. Fold in the shredded carrots and nuts, if using, until evenly distributed.
  6. Scoop the batter into the muffin tray, filling each liner about ¾ full.
  7. Place the tray into the preheated oven and bake for about 18-20 minutes or until a toothpick inserted into the center comes out clean.
  8. Once done, allow the muffins to cool in the tray for 5 minutes before transferring to a wire rack.

Notes

To store, keep in an airtight container in the refrigerator for up to a week or freeze in a freezer-safe container for up to three months. Reheat in microwave for 20-30 seconds or in oven.