Flavorful Tsoureki Muffins
Hello from Kouzounas Kitchen! I am actually writing you guys from my kitchen. 🙂
Greek Easter is around the corner, and I am super excited and ready! Are you? What is your favorite Greek Easter food? One of my favorites is tsoureki, sweet Greek Easter bread that is delicious packed with tons of flavors. We usually have tsoureki left over from Easter, so we make french toast with the left over bread. 😉
Okay guys, after testing out numerous recipes of tsoureki muffins, I finally mastered down the one I like. My family gave this recipe a million stars, and I hope you do too. I had to take my original recipe, and play with it to see what ingredients to add or take out to create these tasty muffins. Enjoy foodies!!
Flavorful Tsoureki Muffins
Mahlepi is a Greek spice with a distinctive, fruity taste. The finely ground mahlepi powder is made from the inner kernels of cherry seeds. If you don’t have mahlepi or mastiha, try searching at a near by Greek international market, or Amazon. I included the links from Amazon here.
Mastiha is a Greek spice that is made from lentisk trees on the island of Chios. Mastiha is used in sweets and breads. Please click on the photos to take you to the Amazon store to purchase.
Flavorful Tsoureki Muffins
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 tsp salt (Pink Himalayan Salt)
- 3/4 cup granulated sugar
- 1/2 tsp mastiha
- 2 tsp orange zest
- 1/2 tsp cardamom
- 1 tsp mahlepi
- 1 egg
- 2 tsp vanilla flavoring
- 1 cup almond milk or regular milk
- 1/4 cup butter
- 3 tablespoons fresh orange juice
- 1/2 cup nutella
- 2 tablespoons almond milk
- 2 tablespoons powdered sugar
- Pre-heat oven to 350 degrees, and grease a muffin pan.
- In a large bowl combine the dry ingredients. (Flour, sugar, salt, baking powder, mastiha, cardamom, and orange zest.)
- In a medium pot, add the milk, butter, and mahlepi. Whisk to combine over medium heat. Remove from heat, and let cool.
- Add the egg, vanilla, and orange juice to the milk mixture and combine. (I use my hands to mix the dough together.)
- Fill the muffin pan. You should be able to get 12 muffins out of this recipe, if not more.
- Bake for 20 minutes or until golden brown. Let cool on wired rack before you ice the muffins.
- In a medium bowl, place the nutella in a bowl and heat for 20 seconds.
- Whisk in the almond milk, and powdered sugar.
- Drizzle the nutella icing over the top of the tsoureki muffins.
Looks scrumptiously delicious! Looking forward to Greek Easter! 💙💙💙
Such a late reply and I am sorry bella mou. Thank you for your wonderful comments. 🙂
No worries Koukla. I understand comments get buried in the shuffles. 😍
Yes, but I’m sorry it took me a long time to reply. Thanks for understanding koukla. ❤️❤️❤️
Of course…no problem koukla <3
Thank you!! 🙂
Looks and sounds great!
Kalo Pascha Krystina mou!
<3 and hugs
Thank you Katina mou!!
I can taste these muffins! I know mahlepi as mahleb. Mastiha, however is something new for me. A crisp, cold Retsina comes to mind. Any flavor similarities between the two? And nutella – genius!
Sorry for such a late reply I do apologize. Yes mahelpi is one of my favorites esp in tsoureki. Mastiha comes from the island of Chios, where they use the resin from certain trees in Chios to produce mastiha. Here is a link to find out more info. 🙂 http://greekfood.about.com/od/glossary/g/gummastic.htm
I cannot wait to try your recipe. Sounds yummy!! Bravo
Hi Dim!! Yay me too. 🙂 Did you get a chance to buy Back To My Roots?
Looks delicious and I love the spices you use here. I knew that mastiha is used in ice creams and wine, but never knew it is also added to pastries. I will get it and try it. Thanks! 🙂
Thank you very much!!!
Yes mastiha ice cream is amazing, have you tried it?
You’re very welcome. Yes if you do buy it, let me know what recipes you try. Its perfect in Greek breads.
Yes, I’ve tried the ice cream when I was in Greece and in Turkey. I had such lovely unique texture. I’m also a big fan of Retsina wine.
I’ll check your blog for posts using it when I’ll get it. 🙂
I’m a huge fan of Retsina too!! Have you tried Mavrodaphne?
Yay thank you. I can’t wait to go back to Greece one day. You would love my next cookbook. 🙂
Not sure if I’ve tried this specific brand, but if you recommend it I’ll look for it.
I would love to go back to Greece as well. When I lived in Israel it was easy to go, even for a short vacation. Now from NY it’s not so simple…
I’m sure you’ll be able to gather some wonderful recipes for your book when there. 🙂
You mean Mavrodaphne? It’s different from Retsina completely. Just one of my favorite sweet red wines. 🙂
Oh you’re residing in New York? What part? I have some great friends from Israel who love the Greek culture. 🙂
My BF is from Queens, NY. He moved to Athens when he was 15 and now lives here with me in CA. Yes we both miss Greece!!
Yes the plan is to go back one day to work on my next project. Hey at least your flight is only about 9 hours? Here it is about 16 +.
Oh I didn’t realize it’s not a retsina type of wine. I’ll check it out anyway.
I live and work in Brooklyn and even though it is indeed a shorter flight to Greece, it’s not as easy as it used to be when I lived in Israel.
You’re very right, Israelis love the Greek food and Greek music. I especially love the life in the more remote and less touristic islands. It’s such a wonderful way of life… 🙂
Yes a Mavrodaphne is more of a dessert wine. It’s unique in its own way, and very tasty.
Oh Brooklyn very cool. My godfather was from Albany. I know, Israel was a hop-skip and a jump away from Greece.
I agree with you, the life on the islands is perfect.
Happy Friday my friend!!
Thank you Krystina. Have a great weekend. 🙂
Thank you very much!! 🙂
Oh Yummy! Happy Easter Koukla Mou!
Thank you!! We have another three weeks to go. 🙂 Happy early Easter.
Yes, I know it’ll be here before we know it Koukla!