As I have already decided to make the chocolate cake in my last post for Easter, I thought I'd make some small cakes for my grandchildren. They love muffins and they came to visit yesterday so we made them together.
The first one we made was topped with buttercream and my favourite Cadbury's mini eggs, but the second batch was a great favourite of my 2 older grandsons - Crunchy Peanut Butter muffins.
I always use oil when making muffins - don't think it is really any healthier, but it sounds better than using butter.
For the Easter Muffins:
Preheat oven 200C/gas6 Grease a 12 hole muffin tin or use 12 paper cases.
Sift together 225g plain flour, 55g cocoa powder, 1 tbspn baking powder and a pinch of salt. Stir in 115g soft brown sugar.
Lightly beat 2 eggs in a jug then beat in 250g buttermilk and 6 tbspn sunflower oil.
Make a well in the middle of the dry ingredients and carefully stir in the wet ones. Mix till just combined - be careful not to over mix or your muffins will be hard.
Spoon the batter into tin - I use an ice cream scoop.
Bake for about 20 mins till risen and firm. Cool on a wire rack.
For the topping :
Put 85g soft butter in a large bowl and beat till fluffy; then sift in 175g icing sugar and beat together, then adding 1 tbspn milk .
Put spoonfuls on top of each muffin and swirl round, or you could use a piping bag with a large star-shaped nozzle to pipe the cream on. I did the one in the photo with a nozzle, but the boys just swirled with a fork to their hearts' content!
Decorate with a few of the mini eggs.
For the Peanut Butter muffins:
Same oven temp. and tin as for the Easter muffins.
Make the topping first - finely chop 50g unsalted roasted peanuts and add them to 40g demerara sugar; mix together.
Sift together 280g plain flour, 1 tbspn baking powder and a pinch of salt. Stir in 115g soft brown sugar.
Beat 2 eggs in a large jug then beat in 175ml milk, 6 tbspn sunflower oil and 175g crunchy peanut butter.
Make a well in the middle of the flour mixture and add the wet ingredients. Mix together carefully till combined, but don't over mix.
Spoon into the tin and sprinkle the topping mixture over each one. bake for about 20 mins till golden.
Leave to cool on a wire rack.
Good crumb on the chocolate ones - firm and moist. Love the contrast between the cake mixture, the soft creamy icing and the hard crispy egg.
Am a great lover of peanut butter so these were also my favourite. The cake mixture is soft and moist with a lovely peanut flavour. It contrasts so well with the crunchy peanut topping.