Facebook is a great way to find new recipes. So many of my friends are foodies that there is constant chatter about great meals, festivities, and food in general. The other day my friend Valessa was chatting with someone about her Cadbury Creme Egg Muffins and I jumped in the fray. Send the recipe please, Valessa! They sound divine! She is a very sweet friend and happily passed on her amazing recipe for perfect vanilla muffins stuffed with Cadbury Creme Eggs. Her recipe called for mini-Cadbury Creme Eggs but I mysteriously couldn’t find any of those around my town. Instead I improvised with the regular size. I cut them in half and put a half facing up in the muffin before it baked. As they baked it slowly sunk into the middle of the muffin yielding a perfectly stuffed muffin every time. I hope you enjoy these as much as we did, I have a feeling we’ll be making them again after the Easter bunny stops by this weekend!
Cadbury Creme Egg Stuffed Muffins
2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
3/4 cup sugar
2 large eggs
1/3 cup butter, melted and cooled
1 tsp vanilla extract
1/2 cup milk
12 mini Cadbury creme eggs (not full size)
Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.
In a large mixing bowl, whisk together flour, baking powder and salt.
In a small mixing bowl, whisk together sugar, eggs, melted butter and vanilla until smooth. Whisk in milk.
Pour wet ingredients into dry ingredients and stir until just combined. Evenly distribute muffin batter into prepared pan. Place 1 mini Cadbury creme egg in the center of each muffin. Use a small knife to pull a bit of batter over the top of the muffin.
Bake for 14-16 minutes, until the top of the muffin springs back when lightly pressed and the edges are a light gold.
Cool on a wire rack before slicing.