White Chocolate Easter Surprise Muffins Recipes

WHITE CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tray with paper liners.
• Mix flour, white chocolate chips, sugar, baking powder, and salt together in a large bowl.
• Mix milk, oil, egg, and vanilla extract together in a medium-sized bowl. Add to flour mixture and mix well.
• Fill 2/3 of each prepared muffin cup with batter.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
• Remove from the oven and let cool for 2 minutes. Serve warm.

EASTER SURPRISE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or use paper liners. Sift together the flour, baking powder and salt. Set aside.
• Cream together the margarine, brown sugar and white sugar in a large bowl until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
• Fill each muffin cup 1/3 full, and place a chocolate egg in the center of each. Top with remaining batter until cups are 2/3 full.
• Bake in preheated oven for 18 to 20 minutes, or until golden brown, and tops spring back when lightly tapped.

WHITE CHOCOLATE CHIP MUFFINS

Steps:

• In a large bowl, combine the flour, brown sugar, cocoa, baking soda and salt. In another bowl, combine the eggs, buttermilk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in baking chips., Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 14-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

SURPRISE CHOCOLATE CHIP MUFFINS

Steps:

• Heat oven to 400°F Grease bottoms only of 12 regular-size muffin cups with spray, or line with paper baking cups. In small bowl, mix all filling ingredients until smooth; set aside.
• In large bowl, beat milk, oil and egg with fork or wire whisk. Stir in remaining muffin ingredients just until flour is moistened. Divide batter evenly among muffin cups.
• Place about 1 rounded teaspoon filling on batter in each muffin cup. Top with remaining batter.
• Bake 20 to 25 minutes or until golden brown. Immediately remove from pan to cooling rack (may need to run knife around side of muffins to loosen). Cool 5 minutes. Serve warm or cool.

CHOCOLATE SURPRISE MUFFINS

Steps:

• Preheat oven to 375 degrees F and grease muffin tins.
• In a large bowl, mix the yogurt with the milk. Mix in the beaten egg, honey and vanilla.
• Add the bran and wheat germ, mix and let stand for several minutes to absorb the liquids.
• Into another bowl, sift the flour, baking soda, salt and cocoa powder. Stir together well.
• Add to the wet mixture and stir only until combined.
• Drop mixture into muffin tins until 1/3 full.
• Add 1 heaping teaspoon raspberry preserves to the middle of each muffin tin.
• Top with remaining muffin batter until each tin is 3/4 full.
• Place the muffin tins on a baking sheet and bake 15-20 minutes, until muffins have a firm feel and slightly springs back when lightly touched.
• Let cool 5 minutes in the tins, then turn out and let cool completely on a wire rack.

CHOCOLATE SURPRISE MUFFINS

Steps:

• Line 6 large muffin cups with paper baking cups or grease bottoms.
• Combine dry ingredients; mix well.
• Combine milk, oil, egg and almond extract.
• Add to dry mixture.
• Mix just until moist.
• Fill muffin cups 1/2 full with batter.
• Spoon 2 tsp preserves into center of each.
• Top with remaining batter.
• Bake in preheated oven at 400 degrees for
• 18-20 minutes or until golden brown.
• Let muffins stand 5 minutes and then remove from pan.
• Sprinkle cooled muffins with confectioners sugar.

CHOCOLATE SURPRISE MUFFINS

Steps:

• Preheat oven to 350. Line 24 muffin cups with paper liners.
• Beat cream cheese and sugar together in a large mixing bowl.
• Add vanilla and egg, beat for 30 seconds, or until well combined.
• Stir in chocolate chips and set aside.
• Place the cake mix, water, oil, and eggs in a large mixing bowl. Blend with electric mixer on low for 2 minute, scraping sides down.
• Increase mixer speed to medium and beat for 2 more minutes, or until batter looks thick and well combined.
• Fill each muffin cup 2/3 full.
• Spoon a heaping teaspoon of filling into the center of each muffin. (The filling will sink into the muffins as they bake).
• Bake muffins 23 to 27 minutes, or until the spring back when lighly pressed with your finger.
• Remove from oven and cool in pan for 5 minutes. Run a butter knife around the edge of the liners and lift the muffins up from the bottom, using the knife. Place on wire rack to continue to cool for at least 15 minutes before serving.

WHITE CHOCOLATE EASTER SURPRISE MUFFINS

Steps:

• Pre-heat oven to 190 degrees celcius.
• Sift flour and baking powder into a bowl.
• Mix sugar into flour mixture.
• Make a well in the centre of the dry ingredients.
• Melt white chocolate melts and butter together.
• In a seperate bowl beat eggs, then add milk.
• Pour egg mixture into dry ingredients.
• Stir briefly, then add the butter mixture and stir to just combine.
• Quarter fill greased deep muffin pans with mixture.
• Place a caramel egg in the centre of mixture and top with enough mixture to cover egg and three quarters fill muffin pans.
• Bake in pre-heated oven for 15-20 minutes or until muffins spring back when pressed.