Easter Brunch doesn’t have to mean hours in the kitchen! With a little help from the grocery store, I put together an entire brunch with a few boxed mixes, one bowl, a spoon, and about an hour in the kitchen. So what’d I make? Amazing cinnamon and sugar donut bundt muffins, lemon poppyseed scones with orange blossom honey, and lemon, blackberry, and raspberry tarts.
Easter Brunch in One Hour and One Bowl
I started my quick and easy Easter brunch by making muffins. But not just any muffins. I used Sof’ella Cinnamon Sugar Donut and Muffin Mix (can’t find it? Use King Arthur Flour Essential Goodness Mix, Cinnamon Sugar Puff Muffin), and made them in a Nordic Ware Bundt Cupcake Pan.
I filled the pan 3/4 full so that the muffins would rise over the top of the pan. When they’d cooled a bit, I used a serrated knife to cut them even with the top of the pan for perfect little bundt cakes. They were moist and buttery thanks to the whole milk, eggs, and butter that are used to create them. The flavor was fantastic, and next time I’ll top them with a dollop of apple pie filling or a bit of cream cheese frosting though they were pretty spectacular just the way they were.
Easy Easter Brunch – Lemon Poppyseed Scones
While the cinnamon sugar donut bundt cupcakes were baking, I rinsed out my bowl and reused it to make Sticky Fingers Lemon Poppyseed Scones. For this mix, I only needed a fork, water, and a little flour. It took about 5 minutes from start to finish, and the lemon poppyseed scones were ready for the oven, and it was time for the cinnamon sugar cupcakes to come out. I upped the temp by 25 degrees and put the scones in to bake and the cakes to cool.
Easy Easter Brunch – Fresh Fruit Tarts
Next I put together the almost-homemade mini fruit pies. I made two flavors – Lemon Curd with blackberries and d Raspberry Curd with raspberries and Clearbrook Farms Mini Tart Shells. I wanted to do blueberries instead of blackberries but my store didn’t have any in stock the day I shopped. As it turned out, the blackberries were so sweet and delicious and a perfect paring the the sweet lemon curd. The quality of flavors was impressive and I’ll admit, I ate way too many of these tiny little gems.
Assembling the tarts was easy and took about 10 minutes to make 24 of them. I used a small spoon (baby size) to fill the tarts with about a teaspoon of the curd (you could also fill a reclosable bag with the curd and clip a corner to pipe it in). Next, I took the fruit I’d washed and picked over and placed them on top of the curd. Yes, it’s that easy! Want to go more extreme? Add a little whipped cream to lighten the curd or make a raspberry syrup and pour a bit into the bottom of each shell and then top with lemon curd. Yum!
Easy Easter Brunch – Setting the Table
While the scones were baking I started setting the table. First I layered a green tablecloth I owned and then I added yellow and white chevron napkins in the place of placemats. I angled them so the fell over the side of the table and met in the middle. Next I added two natural jute placemats on top and the opposite direction to map out the place where the tablescape would go.
I covered the area with green Easter grass then started filling in with the Easter decorations I’d purchased. My two big pieces were the two Natural Fiber Bunnies – they were my anchors and gave me the orange and green to work with. I added their faux onions and faux radishes which introduced pink to the table.
I pulled it all together my scattering faux Easter eggs, a few chocolate ones in foil, orange tulips and white hyacinths from our garden, and some lovely pink flowers which I added to the napkin rings.
I used green dinnerware and a gorgeous floral fabric napkin and silver napkin ring to continue the color palette and to show off the yellow egg cup. Then I stacked two of the 3-tier dessert stand on top of each other and cut green and pink gingham parchment paper to size to cover each tray.
I heaped the top of the Pedestal Stand with the Lemon Poppyseed Scones and Cinnamon Sugar Donut Bundt Cupcakes and plenty of fruit. Underneath them, I placed the fruit tart, butter, and Savannah Bee Company’s Orange Blossom Honey.
We had a hard boiled egg to round out the meal. That’s it! An elegant brunch in under an hour! Easily feeds 6-8 people!
What will YOU be doing to celebrate Easter?