Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

Chocolate Easter Muffins

Elmlea ‘Emily’s Easy Easter’ Recipes
  • 40 minutes
  • Prep time20 minutes
  • Servings12 portions
recipe image Chocolate Easter Muffins


  • 175 g unsalted butter
  • 225 g golden caster sugar
  • 3 large eggs
  • 220 g self raising flour
  • 100 g dark chocolate
  • 50 g milk chocolate drops
  • 2 tbsp cocoa powder
  • pinch of salt
  • 70 g dark chocolate
  • 70 g milk chocolatee
  • 200 ml Elmlea Double
  • 1 tbsp golden caster sugar
  • mini eggs whole or crushed

Nutritional facts

Energy (kcal)363 kcal
Energy (kJ)1519 kJ
Protein (g)4.6 g
Carbohydrate incl. fibre (g)45.1 g
Carbohydrate excl. fibre (g)43.2 g
Sugar (g)28.8 g
Fibre (g)1.9 g
Fat (g)18.8 g
Saturated fat (g)11.2 g
Unsaturated fat (g)5.9 g
Monounsaturated fat (g)5.0 g
Polyunsaturated fat (g)0.9 g
Trans fat (g)0.5 g
Cholesterol (mg)80 mg
Sodium (mg)245 mg
Salt (g)0.61 g
Vitamin A (IU)448 IU
Vitamin C (mg)0.0 mg
Calcium (mg)86 mg
Iron (mg)2.41 mg
Potassium (mg)138 mg


  1. Pre-heat you’re oven to 180*c / gas 4.
  2. Line a 12 hole muffin tin with paper cases.
  3. Melt the chocolate and butter in a heatproof bowl of barely simmering water. Don’t let the base touch the water and keep an eye on the water, making sure it doesn’t get too hot.
  4. Leave to cool.
  5. Beat the sugar and eggs until light and fluffy. Fold into the cooled chocolate.
  6. Sieve in the flour, cocoa powder and salt. Fold until you have a smooth batter.
  7. Divide between the muffin cases and bake for 20 minutes, until risen.
  8. Leave to cool in the tin, transfer to a wire rack to cool completely.
  9. For the ganache, finely chop the chocolate and place into a heatproof bowl.
  10. Warm the Elmlea and caster sugar in a saucepan, do not boil. Pour the warmed Elmlea over the chocolate and leave it for a few minutes, stir until you have smooth glossy finish.
  11. Cover with cling film and leave to cool, then place in the fridge for a couple of hours to set.
  12. Now whisk the ganache until light and fluffy, ideally with an electric hand whisk then pop into a piping bag with a nozzle and pipe a swirl onto each muffin.
  13. Sprinkle over some crushed mini eggs and enjoy.