When it’s Easter  all I can think of is Cadburys Creme eggs for my mum and hot cross buns for me.

Every year as soon as the creme eggs are in the shops I buy a box for my mum, she absolutely loves them, whereas I do find them slightly sickly. I can cope with the mini eggs they’re a little tiny version of the mother eggs and more cope-able.

My brother had this great idea to use the mini eggs in muffins! I was like what a great idea  (bit shocked he came out with it hehe) and as I haven’t made muffins for a while I thought why not? Then I thought hmmm…do I stuff a mini egg into each muffin mixture or do I break the mini eggs and add that into the muffin mix…then why not try both it’s about experimenting right???

I used a muffin recipe I found and adjusted to add the creme eggs. I wanted to try these muffins and had a great opportunity. 

Well here are the results…

These are the muffins stuffed with the creme egg.

These are the muffins with the creme eggs broken into the mixture.

I was a bit disappointed with the stuffed creme egg muffin, they don’t look appealing at all. I much prefer the broken creme eggs, they look more appealing and the mixture is disturbed through out.

I think I need to experiment with the muffins a bit more…I thought I could use broken creme eggs and then top it off with a mini creme egg at the top. Instead of putting half the mixture then the creme egg then topping it off with the muffin mix again. 

Creme egg muffins
Yields 12
Creme egg muffins using mini creme eggs just perfect for Easter.
Prep Time
15 min
Cook Time
18 min
Prep Time
15 min
Cook Time
18 min
  1. 310g - plain flour
  2. 150g - sugar (I used castor)
  3. a pinch of cinnamon
  4. a pinch of salt
  5. 15g - baking powder
  6. 2 large - eggs
  7. 5 tbsp - buttermilk
  8. 70g - oil
  9. 260g - greek yogurt
  10. 100 grams dark chocolate - I used 12 mini eggs altogether
  11. 1 vanilla bean - I used 11/2 tsp good quality vanilla extract
  1. 1. Preheat the oven to 220°C and line 12 muffin cases in a muffin tin.
  2. 2. In a large bowl all the dry ingredients and mix.
  3. 3. In another bowl add all the wet ingredients, the buttermilk*, eggs, oil, vanilla extract and greek yoghurt.
  4. 4. Add in all of the wet ones and mix with an electric wire whisk until combined and free of lumps. Don't over mix.
  5. 5. At this point I spooned half the mixture into a the case added a creme egg then adding the rest of the mixture until it was 3/4 full. I did this until I had 6 muffins. Then I crushed the rest of the creme eggs and folded into the mixture and the spooned them into the cases until it was 3/4 full.
  6. 6. Bake at 220ºC for the first 10 minutes and lower the temperature to 180ºC and bake for 6-8 minutes or until a toothpick comes out clean when inserted in the center.
  1. Buttermilk is really easy to make you don't need to buy it. In a bowl add the milk a couple of drops of milk let to stand for 5 mins and there you go buttermilk done!
  2. Keep an eye on the muffins the recipe called for baking for another 10 mins but I took them out before then, all ovens vary so check on yours.
Adapted from Honey and Figs
Adapted from Honey and Figs