Easter egg muffins


Looking for something that's perfect for your Easter Sunday tea? Try these pretty cocoa muffins topped with a rich chocolate buttercream icing and decorated with mini Easter eggs.

First published in 2015

I love Eastertide, not just for all the chocolate, although that is rather nice! But, I just love the time of year. Even when Easter is early it’s usually the start of spring and the days are longer with better weather, beautiful spring flowers everywhere and all the hustle and bustle of the birds as they busy themselves making nests.

As well as the lighter nights and mornings, it’s also the time of year when British produce seems to wake up after winter. We have the choice of lots of new-in-season products, such as spring lamb, rhubarb, kale and many more delicious ingredients, all of them very welcome on the seasonal dinner table.

But, as I have mentioned already, Easter IS a time for chocolate…….with Easter eggs, cakes and other chocolatey treats, it’s a welcome feast after then frugal Lenten period, and an excuse to indulge after the austere months of January and February where many are watching their weight after the Christmas feasting.

So, with Easter feasting in mind, here's an easy to make recipe that the children can get involved with - Chocolate Egg Muffins. This recipe is perfect for the Easter Sunday tea table and they look pretty, as well as tasting luscious! The recipe uses cocoa in the muffin mixture with a rich chocolate buttercream icing that’s all topped off with some mini Easter eggs.

The recipe makes 6 large muffins, but you can double the quantities if you want to bake more. The undecorated muffins can be frozen; defrost when you're ready to decorate.





  • 125g of self-raising flour
  • 25g of cocoa powder
  • 1 tsp baking powder
  • 75g of caster sugar
  • 1 egg, mixed with 100ml milk and 3 tbsp vegetable oil


  • 75g of butter
  • 1 tbsp of cocoa powder
  • 250g of icing sugar, sifted
  • 3 tbsp of milk
  • 1 tsp vanilla extract
  • mini chocolate eggs, to decorate


Preheat the oven to 180°C/gas mark 4. Line a 6-hole muffin tray with paper cases
Place all the dry ingredients into a mixing bowl and then add the egg mixture; mix until the dry ingredients are just moistened – don’t over mix
Spoon the mixture into the cases and bake for 20 to 25 minutes until they are well risen and cooked in the middle – you can check this by inserting a skewer in the middle of the muffins, they are cooked if the skewer comes out clean
Allow the muffins to cool on a wire rack
Meanwhile, make the buttercream icing; melt the butter, blending in cocoa, then stir in icing sugar, milk and extract. Beat until smooth and thick
To decorate, cut the top of the muffins off, and spoon some of the buttercream on top – replace the muffin tops on top of the buttercream upside down (so the cut side is facing up) and spread more buttercream on top before adding three mini chocolate eggs to decorate
First published in 2015

Karen Burns-Booth is a freelance food & travel writer, recipe developer and food stylist with a passion for local, seasonal ingredients.

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