Easter Chocolate Muffins with Ganache & Mini Eggs

A quick, bakery-style Easter bake made for sharing

There are moments when you need a bake that comes together quickly but still feels special enough to put on the table and impress. These Easter Chocolate Muffins are exactly that.

I pulled this recipe together for a last-minute meeting, needing something that would feed a few people, travel well, and still feel like a proper homemade treat. What came out of the oven were these rich, soft chocolate muffins with tall bakery-style tops, finished with a thick layer of chocolate ganache and topped with Mini Eggs for that perfect Easter touch.

At Elliot’s Table, these are the kinds of recipes I always come back to. Simple to make, big on flavour, and designed to be shared. There’s something about placing a tray of chocolate muffins in the centre of a table that instantly brings people together, no fuss, just good baking.

What I love most about this recipe is how reliable it is. The batter comes together in minutes, the method is straightforward, and with one small step, letting the batter rest… you get those beautiful high-domed muffins you’d expect from a bakery.

They’re rich without being heavy, packed with chocolate, and finished with a ganache that sets just enough to give you that soft, fudgy bite. Whether you’re baking for an Easter gathering, a work meeting, or just a weekend treat, these muffins deliver every time.

And honestly, anything topped with Mini Eggs feels like Easter done right.

Easter Chocolate Muffins

Makes 10–12 muffins

Ingredients

Dry

240 g all-purpose flour
200 g granulated sugar
50 g unsweetened cocoa powder
1 tsp baking soda
½ tsp baking powder
¾ tsp fine salt

Wet

2 large eggs (room temperature)
185 g full-fat sour cream
120 ml vegetable oil
120 ml whole milk
2 tsp vanilla extract

Chocolate

300 g chocolate chips

Method

1. Preheat

Preheat oven to 195°C fan.
Line a muffin tray with cases.

2. Mix the Dry Ingredients

In a large bowl, whisk together:

• flour

• sugar

• cocoa powder

• baking soda

• baking powder

• salt

3. Mix the Wet Ingredients

In a separate bowl, whisk together:

• eggs

• sour cream

• vegetable oil

• milk

• vanilla extract

4. Combine

Pour the wet ingredients into the dry ingredients.

Fold gently until just combined.
The batter should be thick and slightly lumpy, do not overmix.

5. Add the Chocolate

Fold through the chocolate chips until evenly distributed.

6. Rest the Batter (Key Step)

Let the batter rest for 10–15 minutes.

This is what helps create those tall, bakery-style muffin tops.

7. Bake

Fill the muffin cases almost to the top.

Bake:

• 5 minutes at 195°C

• then reduce to 175°C and bake for 15–18 minutes

Until the muffins are risen and set.

Allow to cool slightly before topping.

Chocolate Ganache

Ingredients

200 g chocolate
200 ml thickened cream

Method

Heat the cream until just steaming.

Pour over the chocolate and leave for 1 minute, then stir until smooth.

Allow the ganache to cool completely.
(You can make this ahead the day before.)

For a thicker, more pipeable ganache, whisk until it reaches soft peaks.

Assembly

Spoon or pipe the ganache over each muffin in a rustic, swirled style.

Top with:

• Mini Eggs (whole or lightly crushed)

• or any toppings you love

Elliot’s Baking Tips

• Use a mix of chopped chocolate and chocolate chips for better texture and melt
• Don’t skip the high initial oven temperature, this is what gives you that beautiful muffin dome
• Resting the batter is the difference between flat muffins and bakery-style tops