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Vanilla Bunny Muffins

Vanilla Bunny Muffins

Preparation 15 mins
Cook 25 mins
Serves  6


  • 1 ½ cups all-purpose flour
  • ¼ cup corn-starch
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ cup salted butter, at room temperature
  • 1 cup granulated sugar
  • 3 egg whites, at room temperature
  • 3 tsp vanilla extract (or vanilla bean paste)
  • ½ cup sour cream, at room temperature
  • ½ cup whole milk, at room temperature

Cream Cheese Frosting

  • 225g cream cheese
  • ½  cup butter softened
  • 3-4 cups powdered sugar
  • 2 tsp vanilla extract
  • 1 cup of shredded coconut

Bunny Ears

  • 6 large marshmallows
  • Pink sprinkles


Step 1
Preheat oven to 180°C. Line Sunday Bake Muffin Tin with liners and set aside.

Step 2
Mix room temperature butter and the granulated sugar in a large bowl until nice and creamy.

Step 3
Add egg whites while mixing and scraping the bottom and side of the bowl to combine. Then sour cream and vanilla and mix again.

Step 4
In a separate bowl, whisk together the flour, corn-starch, baking powder, baking soda and salt. Add the dry ingredients to the large bowl of wet ingredients with milk and mix until batter is smooth in texture.

Step 5
Divide the batter between muffin liners and fill them each about ⅔ full. Bake for 19-22 minutes until nicely coloured on top. Set aside until cool.

Step 6
To make frosting, beat cream cheese and butter until smooth. Continue to add in as much powdered sugar needed to reach desired consistency. Mix in vanilla extract.

Step 7
Top muffins with icing using a spatula.

Step 8
Place shredded coconut onto a plate. Gently roll the top of the frosted muffin in the coconut to coat.

Step 9
To make bunny ears, cut each marshmallow using scissors diagonally and then immediately press the sticky side into the sprinkles.

Step 10
Top each muffin with a set of bunny ears!



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