Easter Muffins
These chocolate Easter Muffins are topped with pastel Vanilla Buttercream and decorated with a selection of Mini Eggs.
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Easter Muffins
I absolutely love a muffin recipe. They are one of my absolute favourite things to make, so I thought it was about time I made an Easter-themed muffin. Muffins are slightly different to cupcakes. They tend to be larger and made using oil rather than butter. Muffins often aren’t as sweet as cupcakes either.
I already have quite a few muffin recipes on my blog, including these Mini Egg Muffins, so I wanted to make these slightly different.
These Easter muffins are chocolate-flavoured and are topped with vanilla buttercream, but there are so many different variations you can make. Check out the alternatives section below for some ideas.
Easter Bakes
I love an Easter bake, and we are well and truly into Easter baking season now. I always start my Easter baking in January when Mini Eggs and Creme Eggs are first available in the shops, but I feel like Easter baking properly starts to ramp up at the start of March.
There are so many different recipes on my blog already, from Easter desserts like my Mini Egg Trifle, to easy Easter bakes to make with kids like my Easter Nests, and indulgent Easter bakes like my Mini Egg Brownie Roll.
Related Recipes
Every year, I try to make a mix of different recipes using different flavoured Mini Eggs, but let’s be honest, Mini Eggs and Creme Egg recipes are by far the most popular. Whether you are Team Mini Egg or Team Creme Egg, you guys just can’t seem to get enough of them.
So far this year, I have already posted my Creme Egg Fondant recipe, and I have a lot of Mini Egg recipes ready to go too, so don’t worry if you are waiting for one of them. But I thought I would share a recipe using a variety of different Mini Eggs. This recipe includes Milky Bar Mini Eggs, Smarties Mini Eggs, Cadbury Mini Eggs and Terry’s Chocolate Orange Mini Eggs.
Chocolate Muffins
I decided to go with a chocolate-flavoured muffin for this recipe. Since the mini eggs I was using were all chocolate-based, let’s face it. It’s Easter, and there is just no getting away from chocolate at the moment.
When making muffins, mix the dry ingredients separately, then the wet ingredients separately, before combining them.
Because you are mixing the wet ingredients together and then the dry ingredients together, it does mean that these muffins don’t take too much mixing. Whenever I make a muffin recipe, I always do it by hand to ensure I don’t overmix the batter.
Vanilla Buttercream
I went with a vanilla buttercream for the top of these, which I then coloured using food colourings.
The vanilla buttercream is made by mixing icing sugar and unsalted butter together. You need to use unsalted butter in the buttercream; you can’t use a baking spread. Unsalted butter, when mixed with the icing sugar, will still hold its own shape, unlike a baking spread, which will soften, and you will get a buttercream soup.
I coloured my buttercream pink, purple and yellow, but you can use any colours you fancy. I would recommend using ProGel or Colour Splash food colourings as they give you such vibrant colours.
When using the food colouring, though, just remember to add it a little at a time and gradually build the colour up. If you add too much to begin with, then you are stuck with that colour; you can’t lighten it.
Mini Egg Decoration
So, to decorate these Easter Muffins, I piped my buttercream onto the top of the muffins with a large round nozzle.
I then finished them off with a mixture of Mini Eggs. Of course, I used the classic Cadbury Mini Eggs, Smartie Mini Eggs, Terry’s Chocolate Orange Mini Eggs and Milky Bar Mini Eggs.
Alternatives
Make these Vanilla muffins by removing the cocoa powder and replacing it with self-raising flour.
You could also crush up 150g of Mini Eggs and fold them through the batter.
To make the buttercream chocolate-flavoured, remove 50g of icing sugar and replace it with cocoa powder.
Equipment
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Easter Muffins
Ingredients
For the Muffins
- 200 ml Sunflower Oil
- 225 ml Whole Milk
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 250 g Self-Raising Flour
- 50 g Cocoa Powder
- 225 g Light Brown Sugar
For the Vanilla Buttercream
- 300 g Icing Sugar
- 150 g Unsalted Butter
- 1 tsp Vanilla Extract
- Pink Food Colouring
- Yellow Food Colouring
- Purple Food Colouring
For the Decoration
- Selection of Mini Eggs
Instructions
To Make the Muffins
- Preheat the oven to 180°C/160°C Fan. Line a muffin tray with your muffin liners and leave it to one side.
- Add the oil, whole milk, eggs and vanilla to a large bowl or jug and whisk until they are all combined.
- In a separate bowl, add the flour, cocoa powder and sugar and mix until fully combined
- Add the wet ingredients to the dry ingredients and whisk until the mixture is smooth and combined.
- 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 Buttercream and Decorate
- Add the icing sugar, butter and vanilla extract to a large bowl and beat until smooth and creamy.
- If the mixture is still too thick add in 1tbsp of milk and beat again. Repeat until the buttercream is the desired consistency.
- Split the buttercream into three bowls. To one bowl, add the pink food colouring a little at a time until you reach the desired colour. Add the yellow food colouring to the second bowl and the purple food colouring to the third bowl.
- Add the buttercream to separate piping bags and pipe onto the top of your muffins.
- Decorate the muffins with your selection of Mini Eggs.
Video
Notes
- These Easter Muffins will last for 3+ days in an airtight container.