Creme Egg Double Chocolate Muffins
Chocolate muffins with chocolate chips, caramelised pistachios and a surprise Creme Egg in the centre.
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!
Notes
When adding the dry ingredients to the wet, be careful not to overmix them as this will increase the gluten and make the muffins dry and tough.
Freeze the mini Creme Eggs a couple of hours beforehand or overnight.
You can use caster sugar if you don't have brown sugar on hand.
Muffins are at there best eaten on the day but can be stored in an airtight container for a couple of days.