Easter Egg Chocolate Muffins
ready in: 30-60 minutes
recipe id: 14732
9 mini caramel-filled Easter eggs
1/4 cup milk, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons milk
1/4 cup mild flavored oil
1/4 teaspoon vanilla extract
1 tablespoon cocoa powder
1 1/2 cup flour
2 teaspoons baking powder
1/4 cup sugar
Grease nine muffin tins. Line with paper cases if desired. Unwrap mini eggs. Lightly whisk the egg, milk, oil and vanilla in a bowl.
Sift the cocoa, flour and baking powder into a bowl. Stir in the sugar. Fold the wet mixture into dry ingredients, until just mixed.
Three-quarters fill the pans with the mixture. Push a chocolate egg in the center of each muffin, ensuring that a little of the chocolate mix covers each egg. Bake at 400 degrees F for about 12 minutes. Remove from the pans and cool.
The tops may be iced with chocolate icing and sprinkled chocolate hail or hundred and thousands.
nutritionNutritional data has not been calculated yet.
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