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Easter egg muffins
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Irresistible muffins with hidden Easter egg surprise and vanilla sugar topping. Kids' favorite!
Ingredients:
  • 337.50 gm self-raising flour
  • 161.25 gm caster sugar
  • 1 egg
  • 115.00 gm vegetable oil
  • 193.13 gm milk
  • 12 mini chocolate Easter eggs, unwrapped
  • 62.50 ml Vanillin Sugar, extra, for dusting
Instructions:
  • Preheat the oven to 160°C and prepare twelve non-stick muffin pans with paper cupcake liners.
  • Sift flour into a bowl, add sugar, and create a well in the center. In a separate jug, mix egg, oil, and milk, then pour into the well. Gently stir with a large metal spoon until just combined. Be careful not to overmix.
  • Divide 3/4 of the batter evenly among the muffin cases. Gently nestle an Easter egg into the center of each muffin, ensuring it remains suspended above the bottom.
  • Spread the rest of the batter over the Easter eggs to fully coat them. Generously sprinkle each muffin top with about 1 tsp of vanillin sugar.
  • Bake the muffins for 20 minutes, or until they are a light golden color and spring back when lightly pressed in the center. Let them cool in the pan for 2 minutes before transferring them to a wire rack. Serve the muffins warm.

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