Easter Egg Chocolate Muffins

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#14732

If you have an abundance of leftover chocolate eggs from Easter, this is a fun recipe to use them in. The eggs make a delicious, creamy surprise inside these rich, chocolate muffins.

serves/makes:

ready in:
30-60 minutes

ingredients

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 egg
1/4 cup vegetable oil
1/4 teaspoon vanilla extract
2 tablespoons cocoa powder
1 1/2 cup all-purpose flour
2 teaspoons baking powder
1/4 cup sugar
9 mini caramel-filled Easter eggs, unwrapped

directions

Preheat the oven to 400 degrees F. Grease a muffin tin or line with paper muffin cups.

Combine the milk, egg, oil, and vanilla in a mixing bowl. Whisk well to combine.

Sift the cocoa powder, flour and baking powder into another bowl. Stir in the sugar.

Fold the milk mixture into the flour mixture, mixing just until combined. Do not over mix the muffin batter.

Fill the muffin cups 3/4ths full of the batter. Gently press a chocolate egg into the center of each muffin, making sure it is just covered with batter.

Place the muffin tin in the oven and bake at 400 degrees F for 12 minutes or until done.

Remove the muffin tin from the oven. Let the muffins cool for 5 minutes in the muffin tin, then remove the muffins to a wire rack to cool completely.

Frost or decorate the muffins as desired. Store the muffins in an airtight container.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

Guest Foodie April 26, 2011

slightly plain... so possibly add some orange juice replacing some of the milk? to add a jafa flavor
- CDKitchen Reply:
  
  The kind of cocoa powder you use can also affect the flavor

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