Easter egg chocolate muffins Recipe

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serves:

12

Cost:

not

Total Time:

00:00

Prep:

00:10
plus cooling time

Cooking:

00:25
- 30

Kids will love these Easter chocolate muffins decorated with mini eggs

Ingredients

  • For this Easter recipe
  • you will need:
  • 275g (10oz) plain flour100g (4oz) caster sugar
  • 50g (2oz) cocoa powder
  • 10ml (2tsp) baking powder
  • 100g (4oz) butter, melted
  • 300ml (1/2pt) milk
  • 2 large eggs, beaten
  • 5ml (1tsp) vanilla essence
  • For the icing:
  • 225g/8oz icing sugar, sifted
  • 100g/4oz butter, softened
  • 30ml/2tbsp cocoa powder
  • 30ml/2tbsp hot water
  • To decorate:
  • Mini Easter eggs

Method

  • Preheat the oven to 200°C/400°F/gas 6. Line a 12 hole muffin tin with paper muffin cases.

  • To make the muffins, sift the flour, sugar, cocoa and baking powder into a large bowl. Mix the butter, milk, eggs and vanilla together and stir into the flour mixture. Beat until the mixture is just smooth – do not overbeat.

  • Spoon the mixture into the paper cases and bake for 20 – 25 mins or until risen and firm to the touch. Cool on a wire rack.

  • To decorate, beat the icing sugar and butter together. Blend the cocoa and water to a smooth paste and beat into the butter mix.

  • Spread over the top of the muffins and decorate with Easter eggs.

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