Easter Nest Chocolate Muffins
27 March 2026
Difficulty:
🔥 420 calories per serving
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New special Easter recipe, perfect for a colorful snack or a delicious dessert, very chocolatey nest muffins filled with little eggs! I took the recipe from the blog of an American pastry chef specializing in muffins and made a few small modifications. The result is well-risen, fluffy muffins, and of course, delicious 😉
Equipment:
I used the muffin pan & the piping bags from Guy Demarle: referral code FLAVIE10 to enter at registration for €10 off on your first order / commercial collaboration.
Ingredients:
I used hazelnut oil found on Guy Demarle: referral code FLAVIE10 to enter at registration for €10 off on your first order / commercial collaboration.
I used Norohy vanilla extract & the chocolate Jivara from Valrhona: code ILETAITUNGATEAU for 20% off sitewide (affiliate).
Preparation time: 40 minutes + 15 minutes of resting + 20 minutes of baking per batch
For 15 muffins:
Shopping list:
360g of T55 flour
85g of unsweetened cocoa powder
250g of sugar
7g of baking powder
2g of baking soda
3g of salt
3 large eggs
360ml of milk or buttermilk
120ml of oil
1 teaspoon of vanilla extract
255g of chocolate chips (+ a few for the top of the muffins)
85g of heavy cream
15g of neutral honey
125g of Jivara
Chocolate and/or sugar eggs
The chocolate muffins:
360g of T55 flour
85g of unsweetened cocoa powder
250g of sugar
7g of baking powder
2g of baking soda
3g of salt
3 large eggs (about 170g without shells)
360ml of milk (buttermilk if you have it)
120ml of oil (I used hazelnut oil for more flavor)
1 teaspoon of vanilla extract
255g of chocolate chips (+ a few for the top of the muffins)
Mix all the dry ingredients: flour, baking powder, cocoa, baking soda, salt, and sugar.
Mix all the wet ingredients: eggs, milk, oil, and vanilla.
Add the dry ingredients to the wet mixture, mixing well, then add the chocolate chips.
Let the batter rest for 15 minutes at room temperature.
Fill your molds with batter; the advice given in the original recipe is to fill only every other cavity so that the muffins rise better and heat circulates better.
You can use muffin liners or place them directly in the molds according to your preferences.
Bake in a preheated oven at 220°C for 7 minutes, then lower the temperature to 175°C and continue baking for another 12 to 14 minutes.
Let them cool in the mold, then unmold the muffins and repeat until all the batter is used.
The Jivara ganache:
85g of heavy cream
15g of neutral honey
125g of Jivara
Melt the chocolate; heat the cream with the honey, then pour it in several times over the chocolate while mixing well with a spatula to achieve a smooth and shiny ganache. Finish the emulsion with an immersion blender, then cover with plastic wrap and let it crystallize (if you put it in the refrigerator, watch it closely so it doesn't harden too much and remains easy to pipe).
The assembly:
Chocolate eggs, sugar eggs, candies…
Pipe the chocolate ganache into a piping bag fitted with a Mont Blanc nozzle and pipe 15g of ganache around the edges of each muffin. Garnish with eggs and enjoy!
Equipment:
I used the muffin pan & the piping bags from Guy Demarle: referral code FLAVIE10 to enter at registration for €10 off on your first order / commercial collaboration.
Ingredients:
I used hazelnut oil found on Guy Demarle: referral code FLAVIE10 to enter at registration for €10 off on your first order / commercial collaboration.
I used Norohy vanilla extract & the chocolate Jivara from Valrhona: code ILETAITUNGATEAU for 20% off sitewide (affiliate).
Preparation time: 40 minutes + 15 minutes of resting + 20 minutes of baking per batch
For 15 muffins:
Shopping list:
360g of T55 flour
85g of unsweetened cocoa powder
250g of sugar
7g of baking powder
2g of baking soda
3g of salt
3 large eggs
360ml of milk or buttermilk
120ml of oil
1 teaspoon of vanilla extract
255g of chocolate chips (+ a few for the top of the muffins)
85g of heavy cream
15g of neutral honey
125g of Jivara
Chocolate and/or sugar eggs
The chocolate muffins:
360g of T55 flour
85g of unsweetened cocoa powder
250g of sugar
7g of baking powder
2g of baking soda
3g of salt
3 large eggs (about 170g without shells)
360ml of milk (buttermilk if you have it)
120ml of oil (I used hazelnut oil for more flavor)
1 teaspoon of vanilla extract
255g of chocolate chips (+ a few for the top of the muffins)
Mix all the dry ingredients: flour, baking powder, cocoa, baking soda, salt, and sugar.
Mix all the wet ingredients: eggs, milk, oil, and vanilla.
Add the dry ingredients to the wet mixture, mixing well, then add the chocolate chips.
Let the batter rest for 15 minutes at room temperature.
Fill your molds with batter; the advice given in the original recipe is to fill only every other cavity so that the muffins rise better and heat circulates better.
You can use muffin liners or place them directly in the molds according to your preferences.
Bake in a preheated oven at 220°C for 7 minutes, then lower the temperature to 175°C and continue baking for another 12 to 14 minutes.
Let them cool in the mold, then unmold the muffins and repeat until all the batter is used.
The Jivara ganache:
85g of heavy cream
15g of neutral honey
125g of Jivara
Melt the chocolate; heat the cream with the honey, then pour it in several times over the chocolate while mixing well with a spatula to achieve a smooth and shiny ganache. Finish the emulsion with an immersion blender, then cover with plastic wrap and let it crystallize (if you put it in the refrigerator, watch it closely so it doesn't harden too much and remains easy to pipe).
The assembly:
Chocolate eggs, sugar eggs, candies…
Pipe the chocolate ganache into a piping bag fitted with a Mont Blanc nozzle and pipe 15g of ganache around the edges of each muffin. Garnish with eggs and enjoy!
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