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These Easter Egg & Chocolate Bakery Style Muffins are a fabulous option for your Easter brunch spread. This is such an easy muffin recipe, and the addition of the chocolate Easter eggs makes them that much cuter. Of course, these work any time around Easter, but the base recipe is always a good option for chocolate chip muffins.
I keep the recommendation for the Easter chocolate decoration fairly vague, as it will differ depending on what is available to you. I use a combination of little coloured chocolate eggs and some larger ones, but any will work! The muffins themselves get filled with chopped chocolate, just for that lovely texture when taking a bite!
For any muffin recipe, we keep moisture high and stirring low for the best texture. Feel free to add fruit, nuts or chocolate chips, but I’m not convinced they need it! These will keep for a few days in an airtight container, making them a great grab and go breakfast or lunchbox snack. That said, eating them warm not long out of the oven is an unrivalled experience.
I recommend using only a wooden spoon to mix the muffin batter, and you’ll only need one bowl. I weigh everything directly into one large mixing bowl (a Pyrex one is a great choice for most baking recipes). Ensure the butter has cooled a little before adding to prevent the eggs from cooking. These muffins are super lemony without being sour, and are helped along by the addition of a little glaze on top.
TIPS FOR the best Easter Egg & Chocolate Bakery Style Muffins
- Moisture: These contain milk, egg, oil and melted butter for moisture. All are needed to prevent the worst sin: dry muffins.
- Mixing: Prevent dense/dry muffins by sticking to a wooden spoon and mixing until only *just* combined.
- Bake Time: Put them into the oven at a relatively high heat and LEAVE THEM ALONE. No turning, no checking, just let them do their thing until they look totally golden.
- Icing: Optional, but gives them such a cute look! Make sure the muffins are totally cool before adding this or it will melt. Also, do make sure your icing is thick enough to hold – you could test by drizzling some over a round surface.
The recipe below makes 6 muffins, but of course, feel free to double it (I use a 6 hole muffin tin – like these ones)! These Easter Egg & Chocolate Bakery Style Muffins are really great for so many occasions, but for more muffin recipes, check out these Cherry Bakewell Muffins these Bakery Style Blueberry Muffins. For videos, check my Instagram. I also have plenty more muffin and brunch inspiration on the blog!
Easter Egg & Chocolate Bakery Style Muffins
Ingredients
- 165 g Plain Flour
- 110 g Granulated Sugar
- 1 tsp Baking Powder
- 50 g Butter Melted
- 30 ml Vegetable Oil
- 75 ml Milk
- 1 Medium Free Range Egg
- 100 g Milk Chocolate Chopped
To Decorate
- 3 tbsp Icing Sugar
- 1 tbsp Milk
- Various Chocolate Easter eggs
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6. Line a 6 hole muffin tin.
- In a large bowl, combine the dry ingredients (flour, baking powder, sugar and a pinch of salt).
- Make a well and add in the liquid ingredients (melted butter, milk, oil and egg).
- Stir together very gently with a wooden spoon, until only just combined. Fold in the chopped chocolate. Spoon the batter into the lined muffin holes, filling to just over 2/3rds full.
- Bake 15-18 minutes, until golden on top! Let cool before decorating:
- Make the icing in a large mug/small bowl by combining the icing sugar and milk. It should feel really thick – you can test by drizzling a little over a curved surface – it should only move really slowly, if at all when spooned on!
- Drizzle a little icing onto the top of each muffin (as pictured). Top with any Easter chocolate that you like!
