Happy Easter weekend!
This morning I really wanted to make some chocolate chip muffins, but we didn’t have any chocolate chips.
What the what?!
How do we not have any chocolate chips?!
But I did notice the bag of Cadbury Mini Eggs in the pantry. You can see where this is going right?
You know it!
Yep! I put Cadbury eggs in our muffins. And let me tell ya, they were AMAZING! Seriously. As I was making them I told Curtis that these are either going to be incredibly delicious or we’ll be having cereal for breakfast. I really wasn’t sure. Thank heavens we were out of chocolate chips!
Ok here’s the basic muffin recipe. This recipe is so good, you can customize it any way you like by adding blueberries, poppy seeds, lemon, etc.
- 2 1/2 cups flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup butter, softened
- 3/4 cup sugar
- 2 eggs
- 1/2 cup milk
- 2 tsp. vanilla
Preheat oven to 375 degrees. Prepare a 12 muffin tin by spraying with cooking spray or lining with cupcake liners.
In a small bowl, mix flour, baking soda, baking powder and salt together.
In a large bowl, beat butter and sugar with an electric mixer on high until light and fluffy. Add the eggs and mix well. Add milk and vanilla and mix well. Add the dry ingredients and mix until just combined, don’t over mix it. The batter will be thick, almost like cookie dough.
Ok, now for the fun part!
I used the whole bag of Cadbury Eggs.
As it turns out, Cadbury Eggs are hard to chop so I recommend putting them into a ziplock bag and banging them with a rolling pin until they’re all nice and crushed up.
Then add the crushed eggs to the batter and stir them in by hand.
Spoon them into the prepared muffin tin. Bake for 20-23 minutes.
Enjoy your oh-so-delicious Easter muffins with a big glass of milk!
Yep, this will probably become a new Easter tradition here at the Armstrong house.
What are some of your Easter traditions?
Until next time….