This week we will be sharing Easter and Passover recipes for #SundaySupper! I cannot wait to see what my fellow Sunday Supper bloggers have made, so make sure to check out all the yummy links at the end of this post! After making Hot Cross Buns, today I am contributing some special muffins. I have a little confession to make. I wanted to share with all of you the recipe for Colomba, the traditional Italian Easter cake, much before this week’s theme was announced. But I failed. I tried twice and failed twice actually. The dough just wouldn’t rise. So, I had to come up with another idea… and I invented these muffins. They taste just like Colomba, but are absolutely fuss free and they come with a 100% success rate guarantee. Fret not, I will keep trying to make Colomba at home… I am not ready to concede defeat just yet, but it will have to wait till next year. In the meantime, make these beauties for your Easter weekend breakfast… your loved ones will thank you! 🙂
Happy Easter everyone and thank you very much to Alaiyo of Pescetarian Journal for being a great host!
Colomba Muffins
How to enjoy all the flavours of a traditional Italian Easter cake in a muffin form: Colomba Muffins!
Ingredients
Glaze
- 1 egg white
- Sugar granella/Pearl sugar optional
- Almonds
- 40 gms – 1.5 oz. icing sugar
- 30 gms – 1 oz. almond meal
Muffins
- 1 ½ cup flour
- ¾ cup sugar
- 2 tsp baking powder
- 1 pinch salt
- 1/3 cup vegetable oil I use sunflower oil
- 1 egg
- 2/3 cup milk plus more if the batter is too dense
- 100 gms – 3.5 oz. mixed candied peel
- ½ tsp vanilla essence
- 1 tsp lemon essence
- 1 tsp orange essence
Instructions
Muffins
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Put all the dry ingredients in a big bowl and mix them together.
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Put the vegetable oil, the milk, the essences and the egg in a measuring jar and whisk together.
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Pour the egg-oil-milk mixture into the bowl with the dry ingredients and mix with a wooden spoon until just combined. Make sure NOT to over mix your batter or your muffins will not be fluffy and light. It is ok if you see small lumps in the batter. Add a little extra milk if required.
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Put the batter in a muffin pan. I use a silicone tray and I also line it with paper cups because I find it easier to take the muffins out of the tray without breaking them. Fill each paper cup at least to ¾. I usually fill them a little more, because I like my muffins “taller”.
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Bake in a pre heated fan forced oven at 180°C – 355°F for 10 minutes. Then take them out of the oven and carefully spoon the glaze over the tops. Sprinkle with sugar granella (if using) and almonds.
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Put them back in the oven and bake them for another 15-20 minutes, or until cooked through.
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When ready, take them out of the oven and let them cool down in the pan for a few minutes. Then carefully pull them out of the pan and put them on a rack to cool down completely.
Check out all these delicious recipes!
Breakfast/Brunch
- Colomba Muffins from Manu’s Menu
- Strawberry Amaretto Coffee Cake from Savvy Eats
- Strawberry Lemon and Ginger Scones from The Wimpy Vegetarian
- Spinach Bacon Breakfast Cups from Runner’s Tales
Appetizers:
- Smoked Salmon Dip with Greek Yogurt and Capers from Shockingly Delicious
- Colorful Delicious Deviled Easter Eggs from Hot Momma’s Kitchen Chaos
- Butter-Braised Easter Egg Radishes from Culinary Adventures with Camilla
- Egg Salad Deviled Eggs from Noshing With The Nolands
Savory and Sweet Breads:
- Healthier Hot Cross Buns from A Kitchen Hoor’s Adventures
- Whole Wheat Croissants from What Smells so Good?
- Hot Cross Pretzels from Jane’s Adventures in Dinner
- Italian Easter Bread from Curious Cuisiniere
- Greek Easter Bread from Hip Foodie Mom
- Garlic and Cheddar Swirled Brioche Rolls from Neighborfood
- Paska Bread from Seduction in the Kitchen
Sides and Salads:
- Aunt Ruthie Mashed Potatoes from Melanie Makes
- Vegetarian Cornbread Stuffing from Pescetarian Journal
- Mixed Greens with Hot Bacon Dressing from Cindy’s Recipes and Writings
- Passover Kugel: Veggie-Style from Take A Bite Out of Boca
- Syrnyk–Ukranian Sweet Easter Cheese from Cupcakes & Kale Chips
Main Dishes:
- Pan Seared Lamb Chops from The Foodie Army Wife
- Roast Leg of Lamb with Parsley Walnut Pesto from The Texan New Yorker
- Italian Easter Torta from La Bella Vita Cucina
Desserts:
- Passover Vegan Lemon Cheesecake from Killer Bunnies, Inc.
- Easter Basket Cupcakes from MealDiva
- Strawberry Crostata with Sweet Almond Glaze from Kudos Kitchen by Renee
- Layered Chocolate Mousse Cake from That Skinny Chick Can Bake
- Chocolate Hazelnut Macarons from The Girl In The Little Red Kitchen
- Rhubarb Meringue Cake {Rhabarberkuchen} from The Not So Cheesy Kitchen
- Lemon Blueberry Basil Cupcakes from Brunch with Joy
- Banana Carrot Cake Bread from Peanut Butter and Peppers
- Individual Cakes with Peanut Butter Whipped Frosting from Momma’s Meals
- Gluten Free Easter Cupcakes from Gluten Free Crumbley
- Lemon Coconut Bars from Magnolia Days
- Lemon Icebox “Pie” from girlichef
- Easter Basket Cupcakes from The Ninja Baker
- Carrot Cake Sandwich Cookies from Pies and Plots
- Carrot Bundt Cake with Cream Cheese Swirl from Alida’s Kitchen
- Passover Chocolate Chip Cookie Bars from Food Lust People Love
- Strawberry Filled Crepes from Try Anything Once Culinary
- Rhubarb Almond Streusel Muffins from Confessions of A Culinary Diva
- Best Wines for Easter/Passover Feast from ENOFYLZ Wine Blog
What a great idea!
What a gorgeous muffin. I’m always looking for a new way to brighten the morning.
These little muffins make me smile – so glad you made these!
I’ll admit I was lured in by the almonds and the rest of the recipe didn’t disappoint. They sound zingy and delicious!
You will master columba, I’m absolutely certain! Until then, these muffins look wonderful. They look so fresh and light. Thanks for sharing them with us!
Thank you for working so hard to share these muffins with us. 🙂 They look so very tempting! I am a big fan of almonds and muffins are awesome.
Manu – these look and sound fantastic plus they are dairy free! Yay ~ I can make them without any necessary tweaking!!! Love it!!!
I love fuss free! What beautiful little muffins!
I’m glad you were able to find a good alternative to Colomba in time for Easter. Looks great!
Sorry the Italian Easter cake did not work out for you but these muffins are a great alternative!!! Happy Easter!
Mouthwatering! I can’t wait to try your recipe!
Mmmm All the citrus essences and almonds do sing Spring! I so admire your baking skills and appreciate your sharing that sometimes all is not perfect in your kitchen. It’s nice to know I’m not alone =)
I do trust you and yours are enjoying a gorgeous Easter <3
Great looking muffins Manu! I wish I had a couple right about now!
Just love the whole almonds on top!
Adorable!! I bet they taste fabulous too
These look beautiful! Happy Easter!
I love that you turned defeat into victory. These muffins look delicious and with 100% success rate, they are a winner in my book!
These muffins are so pretty! I love the little chick decorations too!
Aw man, I had a major fudge flop last night, I hear ya! These look so very good though, your self esteem should be fully redeemed.
I did Colomba di Pasqua for the first time yesterday. Recipe I used is from Walks of Italy on youtube. It took a lot of rise time, but I did other things while rising. Found the dove paper molds on line. They look beautiful. Hope my Italian friends like them. I did learn that recipe must be followed using the weight measurement for flour, not cups. 2 cups, not 3. Can’t wait to try your muffin recipe! Thanks for posting. Happy Easter!
I am sure you were sad that the cake didn’t work but WOW you must have been thrilled with these muffins. Awesome job, they look so good!!
Look at those big chunky almonds! YUM!
I am always looking for a new and unusual muffin, Manu, and yours are perfect on both counts. I’ve never heard of colomba but I love that you made a challenging recipe into a simple muffin. Lovely!
Oh I love these, They look so great! Happy Easter!
I love a good muffin and these look delicious!
I’m sure if you keeping giving it a go Columba will happen. For now these muffins look like they will do!
I just love almonds and this recipe too! I also think the little chick is just adorable!!
Almond flavor and bits of fruit sound heavenly to me!
These are so cute! I would love to have them on my table today for breakfast. Happy Holiday and thanks for sharing.
I’m certain you’ll master Columba in no time. But for now, your muffin version will do just fine! Happy Easter, my friend!
It looks so light and fluffy – almost like the top of an angel food cake. I have to try these. 🙂