Caramel Easter Egg Muffins
Elevate your Easter celebration with these indulgent Caramel Easter Egg Muffins—a delightful fusion of moist, fluffy batter and a surprise caramel-filled chocolate center! Perfect for springtime gatherings or holiday brunches, this recipe combines a classic muffin base with the decadence of hidden mini caramel Easter eggs, creating a treat that’s as fun to make as it is to eat. With just 15 minutes of prep time and ingredients like melted butter, vanilla, and a hint of powdered sugar for garnish, these muffins are easy to whip up and irresistibly satisfying. Serve them warm for a gooey caramel experience or enjoy them at room temperature for a deliciously soft bite. Whether you’re hosting guests or baking with the family, these caramel muffins are guaranteed to fill your kitchen with sweet holiday cheer!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 150 grams Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 100 grams Unsalted butter, melted
- 200 milliliters Milk
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 12 pieces Mini caramel-filled Easter eggs
- 2 tablespoons Powdered sugar (optional, for topping)
Instructions
Preheat your oven to 180°C (350°F) and line a 12-cup muffin tray with paper liners.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk to distribute the dry ingredients evenly.
In a separate bowl, whisk together the melted butter, milk, eggs, and vanilla extract until smooth and well combined.
Gradually pour the wet mixture into the dry ingredients. Gently fold together with a spatula, being careful not to overmix. Stop mixing as soon as the batter is smooth and there are no visible streaks of flour.
Spoon a tablespoon of batter into each muffin liner, filling each about halfway. Place a mini caramel-filled Easter egg in the center of each liner, pressing it slightly into the batter. Cover the egg with another tablespoon of batter, ensuring it is fully enclosed.
Bake in the preheated oven for 18–20 minutes, or until the tops are golden and a toothpick inserted into the muffin (avoiding the center with the egg) comes out clean.
Remove the muffins from the oven and let them cool in the tray for 5 minutes before transferring them to a wire rack to cool completely.
If desired, dust the tops of the muffins with powdered sugar before serving. Enjoy them warm for the gooey caramel center or at room temperature for a soft, chewy treat!
Nutrition Facts
Calories |
3610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.5 g | 194% | |
| Saturated Fat | 87.4 g | 437% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 669 mg | 223% | |
| Sodium | 2672 mg | 116% | |
| Total Carbohydrate | 515.3 g | 187% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 296.5 g | ||
| Protein | 58.1 g | 116% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 610 mg | 47% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1238 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
