These delightful Tsoureki muffins bring a modern twist to traditional Greek Easter bread.

Perfectly portioned and ready in just over 4 hours, these sweet, fluffy treats combine the rich flavors of classic tsoureki with the convenience of a handheld format.

Each muffin delivers a satisfying 255 calories with a beautiful balance of protein and carbs, making them ideal for breakfast or an afternoon treat.

The recipe yields 12 heavenly muffins that capture all the aromatic essence of the beloved Greek bread.

Ingredients You’ll Need

For the Muffins:
- Butter: 65g at room temperature
- Milk: 65g at room temperature
- Sugar: 100g
- Eggs: 2 medium, at room temperature
- Bread Flour: 430g strong white
- Dry Yeast: 10g
- Water: 50g lukewarm
- Orange Zest: from 1/2 orange
- Spices: 1/2 tsp ground mastic, 1 tsp ground mahleb
- Egg Wash: 1 egg + 1 tbsp water
For the Syrup:
- Sugar: 100g
- Water: 100g

Step-by-Step Instructions

Activate the Yeast: Combine lukewarm water with yeast and a pinch of sugar. Let rest for 6-7 minutes until bubbly.
Prepare Spices: Grind mastic and mahleb with a pinch of sugar until fine.
Create Butter Mixture: Gently warm butter, sugar, and milk until just melted. Ensure mixture is finger-temperature warm.
Mix Wet Ingredients: Combine butter mixture with eggs and yeast mixture.
Make the Dough: Mix flour, ground spices, orange zest, and wet ingredients. Knead for 15 minutes until soft and slightly sticky.
First Rise: Let dough double in size (2-3 hours) in a warm spot.
Shape: Divide dough between buttered muffin tins.
Second Rise: Allow muffins to rise again for 40-50 minutes.
Bake: Brush with egg wash, add almond slivers, and bake at 170°C for 20-25 minutes.
Finish with Syrup: Pour hot sugar syrup over fresh-baked muffins.

Baking Tips for Perfect Tsoureki Muffins

Getting these Greek-inspired muffins just right comes down to temperature and texture! Keep your ingredients at room temperature – this helps the yeast work its magic.

When mixing the dough, it should feel as soft as a pillow and slightly sticky. Don’t add extra flour even if you’re tempted – that soft texture is exactly what you want.

Remember, the water and milk should feel neither hot nor cold on your finger – this sweet spot keeps your yeast happy and active!

Working with Special Ingredients

Mastic and mahlepi might be new to you – they’re the secret stars that give these muffins their special Greek character!

Mastic has a gentle pine-like flavor, while mahlepi adds a sweet, nutty touch. If you can’t find these spices locally, you can order them online.

Just remember – a little mastic goes a long way! Too much can make your muffins taste bitter. When grinding these spices, mixing them with a tiny bit of sugar helps them break down more easily.

Serving Ideas

These sweet, fluffy muffins shine brightest when served warm with your morning coffee or afternoon tea. Try them with:

A spread of butter that melts into all the nooks
A drizzle of honey for extra sweetness
A dollop of Greek yogurt on the side
Fresh orange segments to complement the zest in the dough

Storage Tips

Keep your tsoureki muffins soft and fresh by wrapping them well in plastic wrap right after they cool down.

They’ll stay tasty for 5-7 days at room temperature. If you want to warm them up later, just pop them in the microwave for 10-15 seconds – they’ll taste like they’re fresh from the oven! For longer storage, you can freeze them for up to 3 months in a freezer-safe bag.