Easter egg muffins

60 minutes



  • 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