Easter Brunch Roundup: 18 Recipes for a Perfect Spring Table

 

Celebrate Easter with 18 fresh, flavorful recipes for brunch, sides, mains, desserts, and drinks. From fruity scones to sparkling beverages, this roundup has everything your spring table needs.

Easter has always been one of my favorite holidays.  I have such great childhood memories of pastel Easter dresses, egg hunts, and then there's the food.  I love the light, fresh flavors of spring—the first strawberries of the season, pastel treats, and dishes that bring color and life to the table. Over the years, I’ve gathered a mix of sweet and savory recipes that are perfect for Easter brunch, whether you’re hosting a crowd or enjoying a quiet morning at home.

This year, I wanted to share a curated collection of my favorite recipes that make planning an Easter table easy, fun, and full of flavor. From brunch sweets and scones to colorful salads, savory mains, indulgent desserts, and sparkling drinks, there’s something here for everyone.

Enjoy!

These are the first recipes your guests will see, and they set the tone for a festive brunch. Soft, flavorful, and perfect alongside coffee or tea.

• Raspberry White Chocolate Dream Scones  – Soft, buttery, and filled with sweet raspberries and creamy white chocolate, these scones are the perfect centerpiece for your Easter brunch table.
• Strawberry Hot Cross Buns  – A seasonal classic with a berry twist.
• Plum & Mascarpone Crostini  – Elegant, creamy, and ideal for brunch tables.
• Lemon Tea Bread  – Light, citrusy, and perfect alongside morning coffee or tea.

Bright, colorful, and fresh—these dishes add texture, flavor, and a pop of spring to your table.

• Fresh Strawberry Spinach Salad with Feta & Walnuts  – This fresh strawberry spinach salad is bright, colorful, and packed with sweet and savory flavor—perfect for bringing a pop of spring to your table.
• Asparagus and Avocado-Herb Dressing  – Creamy, vibrant, and perfectly spring.
• Herb Roasted Carrots  – Sweet, tender, and aromatic with fresh herbs.
• Romaine and Apricot Salad  – Crunchy, fruity, and refreshing.

Keep the table balanced with flavorful, approachable mains that complement your sides and sweets.

• Pineapple Glazed Roasted Pork Tenderloin  – Juicy, flavorful, and finished with a sweet pineapple glaze, this pork tenderloin makes an easy yet impressive centerpiece for Easter brunch.
• Grilled Chicken Spring Vegetable Salad  – Light, healthy, and packed with seasonal vegetables.

End the brunch on a sweet note with these spring-inspired treats. Colorful, flavorful, and perfect for sharing.

• Strawberry Angel Cake  – Light, fluffy, and topped with fresh strawberries, this angel cake is the kind of dessert that feels made for spring celebrations.
• Carrot Snack Cake  – Sweet, spiced, and a classic Easter favorite.
• Chocolate Coconut Tart  – Rich, indulgent, and simple to make.
• Banana Bundt Cake  – Moist, comforting, and family-friendly.
• Blackberry Lemon Poppyseed Muffins  – Sweet, tangy, and spring-inspired.

Refreshing beverages complete your table and make brunch feel festive.

• Raspberry Moscato Punch  – Sweet, bubbly, and beautifully pink, this raspberry Moscato punch is a fun and festive drink for your Easter table.
• Pear Sparklers  – Lightly sparkling and celebratory.
• Orange Iced Tea  – Citrus-forward and refreshing.

If you loved these Easter brunch ideas, you might also enjoy some other seasonal favorites from the blog. Try pairing a few of these recipes with another simple spring meal or dessert to create your perfect table:

→ Strawberry Cornmeal Skillet Cake
→ Asparagus and Tomato Frittata
→ Carrot & Apple Matchstick Salad

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The Muffin You Need Right Now: Blackberry Lemon Poppyseed (Small-Batch Love!)

These small-batch blackberry lemon poppyseed muffins are a summer baking must—light, zesty, and bursting with juicy berries, finished with a sweet lemon glaze for the perfect sunny day treat.

Blackberry Lemon Poppyseed Muffins (Small-Batch Love!)

There’s something about summer baking that makes me want to bake muffins even more than usual—and that’s saying something, because if there’s one thing I’m known for in the kitchen, it’s muffins.  But these? These Blackberry Lemon Poppyseed Muffins are my new sunny day signature.  They taste like sunshine!

They’re the kind of easy muffin recipe everyone wants—juicy blackberries folded into a soft, lemony batter, with just the right amount of poppyseed crunch and a drizzle of sweet lemon glaze to bring it all home. Bright, tangy, lightly sweet, and just the right size for a small gathering or a quiet weekend treat.

I created this small-batch baking recipe, which makes around 8 muffins, when I had a handful of blackberries left from the farmers market and a lemon begging to be used. I wanted something quick, cheerful, and bursting with flavor. And wow, did these deliver.

What I love most? They’re easy to make. No mixer needed, no fussy steps. Just whisk, stir, scoop, and bake. You’ll go from craving to cooling rack in about 30 minutes, and the payoff is huge. The lemon zest and lemon juice make the flavor pop, the Greek yogurt keeps them extra tender, and the blackberries turn into little jammy pockets of goodness as they bake. It’s the kind of muffin that makes you pause mid-bite and go, “Okay, I’m making these again.”

And the lemon glaze? Totally optional, but highly recommended. It’s a simple lemon-sugar drizzle that soaks in just enough to give each muffin a hint of sweetness and shine. It’s like the finishing touch on a perfect summer morning.

If you're looking for a new go-to summer baking recipe, this is it. It’s everything you want in a muffin: fresh, flavorful, foolproof, and honestly—pretty irresistible.

Enjoy!

What Ingredients do I need?

Dairy

• Milk
• Plain Greek yogurt
• Egg
• Canola oil

Dry Ingredients

• All-purpose flour
• Sugar
• Baking powder
• Baking soda
• Salt
• Poppyseeds

Fresh Produce

• Lemons (for zest and juice)
• Fresh blackberries

Baking

• Confectioners’ sugar (for icing)

Substitutions and Variations

Substitutions

If you're missing an ingredient or simply want to try a variation, here are some easy swaps to customize your Blackberry Lemon Poppyseed Muffins:

• Greek Yogurt → Sour cream or buttermilk

• Canola Oil → Vegetable oil or melted butter

• All-Purpose Flour → Whole wheat flour or a gluten-free flour blend

• Sugar → Honey, maple syrup, coconut sugar, or sugar substitute equivalent

• Confectioners' Sugar (for glaze) → Powdered monk fruit sweetener (for a sugar-free option)

Variations

While these Blackberry Lemon Poppyseed Muffins are delicious as is, there are plenty of ways to put your own spin on them. Here are a few fun variations to try:

• Lemon Blueberry Muffins: Swap out the blackberries for fresh blueberries for a classic flavor combination.

• Add Nuts: Throw in some chopped walnuts or almonds for a little extra crunch and texture.

• Gluten-Free Muffins: Use a 1:1 gluten-free flour blend in place of all-purpose flour to make these muffins gluten-free without sacrificing flavor.

• Raspberry Lemon Muffins: Swap the blackberries for raspberries for a slightly tart, sweet twist on the original.

Kitchen Tips and Notes

Here are a few helpful tips to ensure your Blackberry Lemon Poppyseed Muffins turn out perfectly every time—and some storage advice to keep them fresh!

• Don’t Overmix the Batter: When combining the dry and wet ingredients, mix until just combined. A few lumps are fine—overmixing can lead to the dreaded "dense muffin".

• Fill 'em Up!:   Fill the muffin wells to the top with batter for nice big domed muffins!

• Toss Berries in Flour: To prevent the blackberries from sinking to the bottom, toss them lightly in flour before folding them into the batter.

• Check for Doneness: Ovens vary, so start checking your muffins at the 18-minute mark by inserting a toothpick into the center. If it comes out clean or with just a few crumbs, they’re ready.

• Cool Before Storing: Let your muffins cool completely before storing them. This helps avoid condensation, which can make them soggy.

• Storage: Keep your muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 2 months. Just let them cool, then wrap them individually in plastic wrap or foil before freezing.

• Reheat for Freshness: To bring back that fresh-baked taste, reheat muffins in the microwave for 10-15 seconds, or warm them in the oven at 300°F for about 5 minutes.

    EQUIPMENT YOU MAY NEED    

• Two 6-cup muffin tins (or one standard 12-cup muffin tin)
• Large and small mixing bowls
• Whisk
• Spatula or wooden spoon
• Measuring cups and spoons
• Zester or fine grater (for the lemon zest)
• Ice cream scoop or spoon (for evenly portioning batter)
• Cooling rack

For fun, you can use these seasonal muffin/cake pans!

• Fall Seasonal Squares
• Acorn Pan
• Autumn Cakelet
• Honeycomb Loaf Pan 
• Wildflower Loaf Pan
• Seashell Bites Pan - for mini muffins!
• Strawberry Patch Bites Pan - for mini muffins!
• Snowflake Cakelet Pan
• Holiday Tea Cake Pan (gingerbread men, present, wreath, and snowflake)
• Halloween Monster Mask Cakelet Pan
• Sunflower Cakelet Pan

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    RECIPE IS DOWN BELOW👇     

Spring Fling: Blackberry Swirl Muffins with Crumb Topping - Small Batch

Fresh hot muffins swirled with a blackberry syrup and topped with a streusel topping make these spring muffins crave worthy!

 

Blackberry Swirl Muffins with Crumb Topping

I love when Spring arrives and all the berries are bursting with flavor.  I end up buying berries every week for yogurt parfaits, toppings for waffles, tossing in salads, and addition to muffins.  This week I made a blackberry syrup that I swirled in to my base muffin recipe for a different take on a fruit laden muffin.  If this wasn't decadent enough I added a streusel topping which took it to the next level.

These muffins are so good you are gonna crave them!  Laced with a little cinnamon that totally compliments the blackberries these muffins will bring you warmth and comfort.  This is another small batch of 6 so double the recipe if you want 12 muffins.

Enjoy!

What Ingredients do I need?

• fresh blackberries

• eggs

• low-fat milk

• canola oil

• all purpose flour

• sugar or sugar alternative if using (for Keto, low carb)

• baking powder

• salt

• brown sugar

• cinnamon

• butter

Substitutions and Variations

• Use white whole wheat flour in place of the all purpose flour

• Make mini muffins or small loaves instead

• Doing a Keto diet or want lower carb? Use an alternative sugar of you choice as a substitute. I like King Arthur's sugar alternative.

• Any add-ins (shredded coconut, walnuts, pecans, granola) will work.

Kitchen Tips and Notes

• 1st rule of thumb when making muffins is "do not overmix" the batter.  You want it batter to just come together.  Little spots of flour is okay.

• To get high muffin tops turn your oven up to 400 degrees.

• Make sure you are using fresh baking powder.  To test put 1/2 teaspoon into 1/4 cup of boiling water.  If it bubbles, you are good.

• Double the recipe for 12 muffins.

• Muffins can be frozen individually and kept for 3 months.

• Fill the muffin tin almost to the top for nice big domed muffins.

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Blackberry Swirl Muffins with Crumb Topping

Makes 6

Blackberry swirl:

1 cup fresh blackberries

1 teaspoon granulated sugar

1/4 teaspoon cinnamon

Muffins:
1 egg
1/2 cup 2% milk
1/4 cup canola oil
1 1/2 cups all purpose flour
1/2 cup sugar or sugar substitute
2 teaspoon baking powder
1/2 teaspoon salt

1/4 teaspoon cinnamon

Crumb Topping:

1/6 cup packed light brown sugar

1 1/2 teaspoons sugar

1/2 teaspoon cinnamon

2 Tablespoon butter, melted

1/3 cup flour

Preheat oven to 400 degrees. Spray a 6 well muffin tin with non-stick cooking spray and set aside. 

In a small saucepan over medium-high heat add blackberries, sugar, and cinnamon.  Stir mixture until the blackberries cook down and get syrupy, mashing the blackberries with a spoon as they cook about 5 min. Set aside and allow to cool. 

In a medium bowl add all the crumb topping ingredients and use your fingers to mix together until crumbly.  Set aside.

In a large bowl add the egg, milk, and oil. Mix together using a whisk.

Add the flour, sugar, baking powder, salt, and cinnamon.   Stir just until combined.  Do not over mix.  

Using a cookie scoop, add batter to a muffin tin to make 6 muffins.  Add one teaspoon of the blackberry swirl to each top and swirl in the batter with a toothpick.  Sprinkle each muffin with the streusel topping.  (You may have leftover blackberry swirl and streusel topping.)  Bake 18-20 minutes until golden brown. Remove from the oven and allow to cool 5-10 minutes in the tin. Remove from the pan and serve.

Mixed Berry Oatmeal Bars

Mixed Berry Oatmeal Bars are bursting with summer berries and are the perfect treat for breakfast, snacking, or dessert!

 

Mixed Berry Oatmeal Bars

We love granola bars but they are often filled with stuff that you don't really want.  We recently went on a late summer beach vacation and I usually bring snacks, including granola bars.  This time I decided to make these quick homemade bars for our snacks/breakfast treats.  The are easy to pull together, bake quickly, and then can be cut in to squares so they travel well.

These homemade bars are filled with healthy oats, a mix of summer berries, coconut sugar, and cinnamon.  It makes a small batch using and 8x8 square pan, and can be made in under 1 hour.  Treat yourself to some homemade bars that taste delicious and are good for you!

Enjoy!

What Ingredients do I need?

• frozen mixed berries
• oats
• flour 
• coconut sugar
• cinnamon
• unsalted butter
• cornstarch
• fresh lemon

Substitutions and Variations

• Use your favorite frozen fruit. peaches or mango would be good.

• Leave out the cinnamon, or add in some ginger instead.

• Try chocolate chips and peanut butter chips along with sliced almonds instead of fruit.

• Add dried fruit like cherries, apricots, raisins, or cranberries instead of fresh fruit.

Kitchen Tips and Notes

• Layer cut up bars with pieces of wax or parchment paper.

• Use the juice that comes from defrosting the frozen fruit to pour over yogurt or use in a smoothie.

• Leftovers will keep in the refrigerator in an airtight container for up to 4 days.

• Heat up a bar and serve it with a scoop of vanilla ice cream for a great dessert.

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Mixed Berry Oatmeal Bars

14 - 16 ounces frozen mixed berries
1 cup rolled oats
¾ cup flour 
½ cup coconut sugar
½ teaspoon cinnamon
¼ teaspoon salt
6 tablespoons unsalted butter, melted
2 teaspoons cornstarch
juice and zest from ½ a lemon


Partially defrost the berries at room temperature for about an hour.

Preheat the oven to 375 degrees.  Line an 8 x 8" square pan with parchment paper.  Leave excess parchment paper so you have handles for removing the bars.

In a medium bowl, stir together the oats, oat flour, coconut sugar, cinnamon and salt.  Add the butter into the oat mixture and stir until everything evenly incorporated.  Remove a ½ cup of the oat mixture and reserve it for the top.

Press the oat mixture into the pan and press it firmly with the back of a measuring cup to compact the oat mixture and distribute it evenly.  Drain the juices from the berries and stir in cornstarch, lemon zest and lemon juice.  Pour the berry mixture evenly over the crust.  Sprinkle the reserved oat mixture on top of the berries.

Bake for 30-35 minutes, or until the bars are bubbling and the top is golden brown.  Remove from the oven and set pan on a cooling rack for 10 minutes.  Remove bars with the parchment paper and allow the oats to cool completely before cutting into squares and serving.

Beth's Simple Fruit Salad

Yum

When Spring and Summer hit we are in Heaven around here because it is "Fruit Season"!

Both MGG and I are big fruit lovers and can't wait until the abundance of fruit produces each year.  We spend countless weekends scouring Farmer's Market for varieties of fruit that are new to us, while also loading up on the basic, berries, oranges, pears, peaches, cherries, grapes, and nectarines.

Today is all about the basics. They are your standard fruits.  They can be used in smoothies like this Tropical Sunset Smoothie and my Vanilla Kiwi Smoothie or baked into muffins like Lemon Blueberry Muffins and Strawberry Sour Cream Muffins.  Salads get punched up with fruits such as this California Salad.  Since we eat fruit so much it was no surprise that I have a Simple Fruit Salad that we serve with meals as well.

BETH'S SIMPLE FRUIT SALAD

Simple is in the title because this is a cut and throw in a bowl type of salad.  Nothing fancy, just a lot of good fruits cut into bite sized pieces and placed in a pretty bowl.  No special sauce, no drizzle, or glaze....just good delicious fruit!

Perfect for picnics, potlucks, holidays, and everyday meals or snacks.  Have fun with fruit this year, it good for you!

Enjoy!





Beth's Simple Fruit Salad


2 cups cantaloupe, cubed
2 cups honeydew melon, cubed
2 cups fresh pineapple, cubed
2 cups watermelon, cubed
1/3 cup blueberries
1/4 cup blackberries
2 kiwi, sliced
1 cup strawberries, sliced

Place all ingredients in a large bowl and toss to mix.  Serve chilled.