A yummy Easter treat: Creme Egg Double Chocolate Muffins.
Last week Neil and I went to Scotland for a couple of days to visit my Sister and Brother-in-law. It was the first time in years that we got to go over, so we were very excited to see their new house and celebrate my Brother-in-law’s special birthday.
Walking around Glasgow, the streets appeared familiar yet different; new shops had opened and some places we liked are sadly now closed.
his story is a bit like the Cadbury’s Creme Egg; the recipe has changed, but somehow it’s still the same old familiar egg we recognise from past Easters as kids.
Back then, I had a super sweet tooth like most kids, and had quite the collection of Disney stickers stuck on my school books from trips to the Dentist!
Over the years I fell out of love with the Creme Egg, but having seen so many fabulous recipes including them, the kid in me couldn’t resist trying some of them out. I was not sure what to expect, but surprisingly I discovered I loved the taste of the Creme Egg in bakes. The sweetness of the gooey egg paired with other flavours, resulted in a balance even my grown up palate can appreciate.
I love muffins, so to say I haven’t blogged nearly enough recipes is an understatement. I had so much fun testing these out, I mean really you can’t go too wrong with chocolate muffins. These are topped with caramelised pistachios, but if you don’t have any on hand they are just as tasty without.
Creme Egg Double Chocolate Muffins
Ingredients
Muffins
- 240g self-raising flour
- 1 tsp salt
- 50g chocolate chips
- 25g good quality cocoa powder
- 1 free range egg
- 200g milk
- 100g sunflower oil
- 1 tsp vanilla extract
- 115g brown sugar
- 12 frozen mini creme eggs (2 packets)
Topping
- 50g pistachio nuts (in shell)
- 1 tsp sunflower oil
- 1 tsp maple syrup
Instructions
- Grease a 12 hole muffin tin with butter
- In a mixing bowl, add the flour, salt, chocolate chips and cocoa powder. Mix together.
- In another mixing bowl, add the egg, milk, oil, vanilla extract and sugar. Mix untli well combined.
- Next prepare the topping by taking the nuts out from their shells and in bowl roughly crush them with a pestle and mortar. Add the oil and maple syrup and give it a good mix. Set aside.
- Add the dry ingredients to the wet ingredients. Fold together slowly, we careful not to overmix. The mixture should be lumpy.
- Preheat your oven to 190c/170c fan and take your mini Creme Eggs out from the freezer.
- Scoop 1 spoonful of the mixture into each muffin hole and then add 1 creme egg in the centre. Scoop another spoonful of mixture on top, making sure the creme egg is fully covered.
- Once finished, sprinkle the nuts on top of each muffin.
- Bake in the oven for 18-20 minutes. Check they are done by pressing down your thumb gently on them. If they spring back, they're ready. If there is a delay/indent bake for a few minutes longer and check again.
- Enjoy!