Ingredients for Caramel Easter Egg Muffins
- Self Raising Flour
- Caster Sugar
- 100g (1/2 cup) softened unsalted butter
- 150ml (2/3 cup) milk
- 2 large eggs
- 1 teaspoon vanilla extract
- Caramel Filled Chocolate Easter Eggs
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Caramel Easter Egg Muffins? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Caramel Easter Egg Muffins
- Preheat oven to 180°C (350°F).
- Line a 12-cup muffin tin with paper liners.
- In a large bowl, sift together 200g (1 3/4 cups) all-purpose flour and 150g (3/4 cup) granulated sugar.
- In a separate bowl, whisk together 100g (1/2 cup) softened unsalted butter, 150ml (2/3 cup) milk, 2 large eggs, and 1 teaspoon vanilla extract.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Fill each muffin liner about one-third full with batter.
- Place one unwrapped Easter egg (or Rolo/caramel-filled chocolate) into the center of each muffin.
- Top with the remaining batter, ensuring the Easter egg is mostly covered.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean and the muffins are lightly golden brown.
- Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely. Caution: Caramel filling will be very hot immediately after baking.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
45g
Fat
29g
Carbs
9g
