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Editorial Bunny Ear Muffins

Posted on 25 March by

These egg-stra cute Easter muffins will sure be a hit at your family feast!

You will need to allow 30 minutes for prep and 20 minutes to cook. All ingredients can be purchased from Coles.


  • 265g (1 3/4 cups) self-raising flour
  • 1 teaspoon bicarbonate of soda
  • 2 teaspoons ground cinnamon
  • 20g (1/4 cup) desiccated coconut
  • 80g (1/2 cup, lightly packed) brown sugar
  • 100g (1/2 cup) caster sugar
  • 250g (2 1/2 cups, firmly packed) coarsely grated carrot
  • 95g (1/2 cup) raisins
  • 125g (1/2 cup) unsweetened apple sauce
  • 125ml (1/2 cup) vegetable oil
  • 3 eggs
  • 1/2 teaspoon vanilla extract
  • 25g (1/3 cup) shredded coconut
  • 18 pink marshmallows, cut in half with scissors

Cream Cheese Frosting

  • 250g pkt cream cheese, at room temperature, chopped
  • 125g unsalted butter, at room temperature, chopped
  • 1/2 teaspoon vanilla extract
  • 80g (1/2 cup) icing sugar mixture


1. Preheat oven to 180C/160C fan forced. Line eighteen 80ml (1⁄3 cup) muffin pans with paper cases. Sift flour, bicarb and cinnamon into a bowl. Stir in coconut, sugars, carrot and raisins until combined.

2. Whisk together apple sauce, oil, eggs and vanilla in a jug until smooth. Add to the flour mixture and stir until well combined.

3. Spoon mixture evenly into prepared muffin pans. Bake for 18-20 minutes or until a skewer inserted into middle comes out clean. Set aside in pans for 10 minutes to cool slightly. Transfer to a wire rack to cool completely.

4. To make cream cheese frosting, use electric beaters to beat all the ingredients in a bowl until smooth and fluffy.

5. Spread icing over muffins, sprinkle with coconut then place marshmallows on top to resemble bunny ears.


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