Easter Muffins
These chocolate Easter Muffins are topped with pastel Vanilla Buttercream and decorated with a selection of Mini Eggs.
Servings: 12 Servings
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.