These Mini Egg Muffins are vanilla muffins packed full of Mini Eggs topped with a chocolate ganache and of course more Mini Eggs.
My love of Mini Eggs this year continues with these insanely delicious Mini Egg Muffins. Muffins are one of my favourite things to bake and Mini Eggs are one of my favourite things to eat and this makes them my ultimate favourite bake ever.
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Tulip Muffin Cases
I love these tulip muffin cases. They are so pretty and the perfect size for a muffin. In my opinion, muffins should be a lot bigger and thicker than cupcakes, and these are the perfect size.
If you use a different type of muffin case or a smaller muffin case, then you might end up with a few extra muffins but that really isn’t a bad thing.
Cupcakes vs. Muffins
There are a few differences between muffins and cupcakes, the most obvious one being that muffins are made with oil rather than butter. Using oil in the muffins helps keep them lovely and moist.
Cupcakes tend to have a lighter and fluffier texture whereas muffins are denser and almost bread-like.
Mini Egg Muffins
Another difference between muffins and cupcakes is that when you are making cupcakes you cream together the butter and sugar first whereas when you are making muffins you mix wet and dry ingredients first. These Mini Egg Muffins are no different.
I always add the wet ingredients to a large jug, but you could add them to a bowl. Whatever works best for you.
This recipe uses oil, you can use any oil if it is flavourless. I used sunflower oil, but you could also use vegetable oil. Avoid using Olive oil as this has a stronger taste and you don’t want your muffins to taste like olive oil.
The milk needs to be whole milk. When you are baking full-fat ingredients work so much better than reduced-fat or fat-free versions.
The dry ingredients need to go into a separate bowl. I used self-raising flour in this recipe and caster sugar.
Related Recipes
Mini Egg Millionaire Shortbread
Hot Cross Bun Bread and Butter Pudding
One of the things I love about baking is that it is so easy to customise recipes to your own taste. As long as you don’t remove the main core ingredients you can replace them with others.
So, for example, in this recipe, I used caster sugar, but you could use light brown sugar if you prefer.
You could also use plain flour instead of self-raising flour. The general rule is that you should use 150g of plain flour mixed with 2 tsp of baking powder. You could also replace part of the flour with cocoa powder to make these chocolate flavoured. You can find the amounts in the alternatives section below.
The Mini Eggs I used whole and crushed Mini Eggs. Please don’t try and cut the Mini Eggs in half, because of their shape of them they are most likely just going to roll across the table or worktop. The best way is to crush them using the side of a knife.
Muffins don’t need a lot of mixing, you only want to mix for around a minute or so, until all the ingredients are mixed and smooth. The muffins at this point will be an unappetising grey colour but don’t worry, this is normal, and they will bake perfectly.
Baking the Muffins
You will know the muffins are baked because they will be golden brown in colour. If you gently press down on the top of them and then remove your finger they will spring back to their original shape.
You could also test them using a cake tester. If the test comes out clean then the muffins are baked. The skewer comes out with batter on, or your leave a finger-sized dent in the top of the muffin then pop them back into the oven for 3-4 minutes and repeat until the muffins are baked.
Chocolate Ganache
We all know I love decorating the top of my muffins with a little something. For this recipe, I went with a chocolate ganache, exactly the same as I did with my Millionaire Muffins.
I used dark chocolate for the ganache, but you could use milk chocolate if you prefer. For the ganache, you need to use Double Cream. Single cream just won’t be thick enough. The cream needs to be heated enough that it will melt the chocolate.
I did this in the microwave it took around a minute and a half. The cream shouldn’t be boiling, but there should be steam coming from it.
Pour the cream over the chocolate and leave it to sit for a few minutes before mixing together. If there are any chunks of chocolate that haven’t melted pop the entire mixture into the microwave and melt again for 10-20 seconds and mix. Repeat until the mixture is completely melted.
The ganache then needs to set in the fridge. We went it to be quite a thick consistency so we can pipe it onto the top of our muffins. Stir the mixture every 5-10 minutes until it is a thick spreadable consistency.
Decoration
I went with quite a simple decoration on the top of these Mini Egg Muffins. I piped the chocolate ganache onto the top using a large round piping nozzle and I decorated it with some Mini Eggs.
Alternatives
If you want to make these muffins chocolate flavoured, remove 25g of flour and replace it with cocoa powder.
Equipment
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Mini Egg Muffins
Ingredients
For the Muffins
- 150 ml Sunflower Oil
- 175 ml Whole Milk
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 250 g Self-Raising Flour
- 175 g Caster Sugar
- 100 g Mini Eggs
For the Chocolate Ganache and Decoration
- 200 g Dark Chocolate
- 100 ml Double Cream
- Mini Eggs
Instructions
To Make the Muffins
- Preheat the oven to 180C/160C Fan. Line a muffin tray with your muffin liners and leave to one side.
- Add the oil, whole milk, eggs and vanilla to a large bowl or jug and whisk until they are all combined. Leave to one side.
- In a separate bowl add the flour and sugar and mix until fully combined
- Add the wet ingredients into the dry ingredients and whisk until the mixture is smooth and combined.
- Fold through the Mini Eggs until they are evenly distributed.
- Split the mixture equally between your 12 muffin liners and bake in the oven for 25-30 minutes. Once they have baked leave them to cool fully in the muffin tray.
To Make the Chocolate Ganache
- Gently warm the cream in the microwave on 20-second bursts until it is steaming. We want it to be warm enough to melt the chocolate but not too warm that it is boiling.
- Add the chocolate to a separate bowl and pour the cream over the top. Leave for 5 minutes.
- After 5 minutes stir the mixture. The chocolate should be completely melted and smooth. If it isn't put the chocolate ganache back into the microwave for 20 seconds and then mix again. Repeat until the chocolate is completely melted.
- Put the chocolate ganache into the fridge and stir every 5-10 minutes until it is a spreadable consistency.
- Once the muffins are completely cooled, pipe the chocolate ganache onto the top of the muffins and decorate them with some Mini Eggs.
Notes
- These Mini Egg Muffins will last for 3+ days in the fridge.
