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Florence Jackson

Easter Egg & Chocolate Bakery Style Muffins

These 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. This is only a small batch, so feel free to double up!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Ingredients Method

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

Method
 

  1. Preheat the oven to 200C/180C Fan/Gas 6. Line a 6 hole muffin tin.
  2. In a large bowl, combine the dry ingredients (flour, baking powder, sugar and a pinch of salt).
  3. Make a well and add in the liquid ingredients (melted butter, milk, oil and egg).
  4. 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.
  5. Bake 15-18 minutes, until golden on top! Let cool before decorating:
  6. 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!
  7. Drizzle a little icing onto the top of each muffin (as pictured). Top with any Easter chocolate that you like!