Mini Egg Muffins
These Mini Egg Muffins are vanilla muffins packed full of Mini Eggs topped with a chocolate ganache and of course more Mini Eggs.
Servings: 12 Servings
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.