Easter Mini Egg Muffins

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If you are in need of a quick easter dessert! These mini egg muffins have got you covered. They are super quick to make, super soft and fluffy and they look good too.

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What equipment do I need to make Glazed Baked Chocolate Donuts?

• 12 hole cupcake tray

• Bowls

• Stand mixer or hand held mixer

• Oven

• Whisk

• Microwave

What ingredients do I need to make Glazed Baked Chocolate Donuts?

• eggs

• caster sugar

• dark brown sugar

• melted butter

• plain flour

• baking powder

• vanilla paste

• full fat greek yoghurt

• milk

• salt

• cadbury mini eggs

• dark chocolate

Substitutions

• milk- the milk can be substituted with almost any milk alternative

• melted butter- butter can be substituted with any dairy free butter or olive oil

Some tips and tricks before you get started

• make sure all ingredients are room temperature before beginning

• do not over mix!!! The muffins will become tough and chewy

• if the glaze forms a slight crust on top, microwave for 10 second bursts until the crust has melted.

• putting the muffins at 220°C initially for 5 minutes helps them get a good rise.

Storage.

The muffins are best consumed the same day of baking. They can be stored at room temperature for up to 3 days in an airtight container.

Easter Mini Egg Muffins

Makes 12 large muffins or 18 smaller muffins (not mini)

Time: 45 mins + cooling

Ingredients

450g plain flour

240g caster sugar

150g dark brown sugar

5 tsp baking powder

1 tsp salt

3 eggs

150ml milk

120g greek yoghurt

160g melted butter

1 tsp vanilla

250g mini eggs + extra for decorating on top

50g melted dark chocolate for drizzling on top

Instructions

1. Preheat oven to 220°C

2. Line a 12 hole cupcake tin with muffin liners if making large muffins or line them with cupcake liners if making (18) smaller muffins spread out

3. In a bowl fitted to a stand mixer combine flour, sugars, baking powder and salt. Attach the paddle attachment to the mixer and mix on low until combined.

4. In a separate bowl combine the eggs, melted butter, milk, greek yoghurt and vanilla.

5. Add the wet ingredients to the dry ingredients on low until just combined.

6. Roughly crush the mini eggs and then add in to the muffin batter on low until combined. Scrape down the sides and beat on high for a final 10 seconds.

7. Divide the batter between the liners and then place in the oven

8. Bake at 220°C for 5 minutes and then reduce the temperature to 180°C for a further 25-30 minutes until a skewer comes out clean. (note-the time baking at 180°C will be less if baking smaller muffins approximately 20 minutes)

9. Allow to cool. Once cool, drizzle the top with dark chocolate and sprinkle crushed mini eggs on top