Soft and delicious EASTER MUFFINS WITH CHOCOLATE EGGS, the easy and quick recipe to prepare an Easter dessert for breakfast or snack. The muffins with chocolate eggs are very simple and once made they will be finished immediately, so delicious that one leads to another with the tasty surprise of chocolate eggs that become soft and creamy during baking. The base of these Easter muffins is the one for American muffins, so buttery, soft, and very good! You can choose between dark chocolate, milk chocolate, or milk and white chocolate eggs, all types of chocolate eggs are fine, just remember to put them in the freezer half an hour before using them. The Easter muffins with a chocolate egg heart remain very soft for several days, perfect as a treat for the Easter breakfast or the Easter Monday picnic, follow me in the recipe that we prepare them together right away! WATCH THE VIDEO RECIPE FOR THESE DELICIOUS MUFFINS
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 12 large muffins – 16 small
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 eggs
- 5.6 oz sugar
- 2 3/4 cups all-purpose flour
- 1 cup milk
- 1/2 cup butter
- 1 tbsp vanilla extract
- 1 packet baking powder
- 12 chocolate eggs (milk and dark)
- to taste vanilla powdered sugar
Steps
Start by unwrapping the chocolate eggs from their wrappers and put them in the freezer for half an hour.
Melt the butter in the microwave or in a double boiler and then let it cool completely. Put the eggs in a bowl, mix with a hand whisk, then pour in the milk and the cooled melted butter, mix well to combine all the liquids.In another bowl, put the dry ingredients, so the flour with the well-sifted baking powder and the sugar, mix the dry ingredients with a spoon. Now pour the liquids into the bowl with the dry ingredients, proceed with a little liquid at a time mixing well with a hand whisk or an electric mixer.
Once you have obtained a creamy batter without lumps, take the muffin cups and fill them with this for two-thirds. Take the chocolate eggs and place them in the center of each muffin. Bake in a preheated static oven at 350°F for about 25 minutes. Once cooked, let them cool and then cover them with vanilla powdered sugar.
… Vane’s Tips
The Easter muffins with chocolate eggs inside are delicious to prepare all year round, you can replace the chocolate egg with jam, Nutella, or make them simple without adding anything inside.
The muffins keep for 5 days closed in a box or in a plastic food bag.
The muffins keep for 5 days closed in a box or in a plastic food bag.
