Easter Muffins

5 from 7 votes
Prep Time 10 minutes
Cook Time 20 minutes
Rest Time 30 minutes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 4 people
Calories 81 kcal


For the dough

  • 80 g Butter
  • 250 g Sugar
  • 1 packet Vanilla sugar
  • 240 g Flour
  • 1 tbsp Baking powder
  • 1 tbsp Salt 1/4
  • 2 Pc. Eggs (L)
  • 240 ml Milk

For the frosting

  • 250 g Butter
  • 250 g Sifted powdered sugar
  • 1 packet Vanilla sugar
  • Pinch of salt
  • Food coloring gel
  • Peanuts Coated


  • Preheat the oven to 190 ° C. Place paper liners in the hollows of a muffin tin. Mix the butter with sugar, vanilla sugar, flour, baking powder and salt slowly until a sandy mass is formed. Whisk the eggs with the milk. Slowly stir three quarters of it into the sand mixture until everything is well connected. Pour in the rest of the egg milk and stir everything into a smooth dough. Fill the paper cases 2/3 full with the batter. Bake in the hot oven on the middle rack for 18-20 minutes.
  • Whip the butter with the salt and vanilla sugar (on the highest setting) until the butter looks almost white. Then gradually add the sifted powdered sugar and stir in well. When an airy cream is created, it is colored. Now it is decorated 😉


Serving: 100gCalories: 81kcalCarbohydrates: 20g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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