Iced Easter Muffins

Yes, iced muffins... Muffins are, in fact, exceedingly good when they're iced, or maybe that's just me having an addiction to butter frosting? Anyway I used my muffin recipe because I prefer it to any cupcake recipe I have come across - (I'm not actually a HUGE cupcake fan - but they are just so pretty). Obviously these little gems needed to be iced and decorated because it's Easter and I searched the whole of the county to find Mini-Eggs so close to Easter Sunday. (Next year I am going to stock up when they hit the stores in February!)

Ok, this muffin recipe is my absolute favorite - it's from Bakerella and when I stumbled upon it I had to try it - I have never found a muffin recipe that taste's and feels like proper muffins. I have converted the measurements into grams and ml for us English folk who don't use US cups!

So, if I am using regular cupcake cases this recipe makes 12 and if I want proper, huge, gorgeous muffin sized muffins it makes 9. (These Easter cakes are the larger variety)

You will need:
192g Plain Flour
100g Sugar
1 1/2 Teaspoons Baking Powder
1/2 Teaspoon Salt
177ml OR 175g Sour Cream
60ml Milk
2 Eggs
2 Teaspoons Vanilla Extract 
57g Unsalted Butter melted and cooled slightly
150g Chocolate Chunks

Preheat your oven to 180°
In a bowl (not your KitchenAid bowl) sift the dry ingredients and combine

In a Stand Mixer or separate bowl stir wet ingredients until combined.

Add the dry ingredients to the wet and combine.

Add your chocolate chunks - I find a mix of white and dark is THE best combination but of course you can add whatever you fancy to muffins.

I bake them for 18 minutes but this will vary with your oven, usually 18-20 minutes - keep an eye on them

Yes muffins are fabulous like this, hot out of the oven but like I said it's Easter and that means Mini-Egg decoration...

For the Frosting - I just used buttercream, I don't have a recipe I use for buttercream because I think it completely depends how you like it - and what it is going onto. If you like it light and fluffy - make sure you cream the butter for a good 5-10 minutes in a stand mixer. If you like it more solid and crunchy - keep your cakes in the fridge (I love icing straight from the fridge) If you it rich - add some melted chocolate and cream with the butter and icing sugar. I usually add a tablespoon or two of full fat milk too.

And these are my Iced Easter muffins with plenty of frosting and Mini-Eggs - Heaven.