The Easter muffins I propose are delicious soft sweets, rich in almonds and candied fruits, reminiscent of the taste of the dove cake. Very simple to make, they are perfect for the Easter holidays, you can enjoy them at breakfast or include them in the sweet buffet along with the Neapolitan pastiera and rice cake.
If you want to try a longer preparation that requires more practice and skill, try the classic dove cake with brewer’s yeast, it is truly special.
The Easter muffins, soft and delicious, are ideal for a spring buffet or an outdoor lunch, they keep well and are great as a snack for your children.
The flavors are very important in sweets, in this case I added bitter almond and orange, but you can use your preferred ones.
If you don’t like seed oil, you can replace it with butter, in this case, you will need 3 oz and you should leave it at room temperature for 30 minutes before adding it to the mixture.
Try the other recipes too:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 12 Pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 1 2/3 cups all-purpose flour
- 2 1/2 tbsps potato starch
- 3/4 cup almond flour
- 3/4 cup sugar
- 1/2 cup yogurt (vanilla flavored or plain)
- 1/3 cup peanut oil (or 3 oz of soft butter)
- 3 eggs (medium – about 5 oz)
- 1 packet baking powder
- 1 tsp orange zest (grated)
- 8 drops almond extract
- 3/4 cup candied orange peel (cut into small cubes)
- 36 almonds (with skin)
- 1/4 cup sugar sprinkles
Tools
- 1 Bowl large
- 1 Electric whisk
- 1 Scale
- 1 Muffin pan with 12 liners
Procedure
To prepare the batter, ingredients at room temperature will be needed, it is essential for the perfect outcome of the muffins.
Crack the eggs into a bowl, add the sugar and beat with electric whisks until you get a light and fluffy mixture.
Add the yogurt, bitter almond extract, and grated orange zest.
Sift the flour and starch with the baking powder, then add them to the eggs, also add the almond flour; incorporate all the ingredients well by briefly working the mixture with the whisks.
Add the seed oil (or soft butter) and mix, you should get a smooth and homogeneous mixture.
Finally, add the candied fruits cut into small cubes.
Pour the batter into the liners placed in the muffin pan.
Distribute the sugar sprinkles on the surface and 3 almonds for each muffin.Bake the muffins in a preheated static oven at 356°F for about 16/18 minutes.
Do the toothpick test to check for doneness, if necessary, extend it by a few minutes.
The Easter muffins are ready, let them cool completely and serve.
Tips
Storage
The Easter muffins keep at room temperature for 3/4 days under the appropriate glass dome.
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