Cadbury Creme Egg Muffins in Your Pressure Cooker
These Cadbury Creme Egg muffins are baked in your pressure cooker, delivering a moist, gooey center that melts in your mouth. Perfect for a quick dessert or a cozy snack.
Equipment
- 1 Pressure Cooker with extra broth depth
Ingredients
Main ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter melted
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 6 Cadbury Creme Eggs chopped
Instructions
Instructions
- Line your muffin tin with paper liners and preheat your oven to 350 degrees Fahrenheit.
- In a big bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
- In a separate bowl, mix melted butter, milk, eggs, and vanilla extract until smooth.
- Pour the wet mix into the dry ingredients and stir just until combined.
- Gently fold in chopped Cadbury Creme Eggs.
- Scoop the batter into each muffin cup about three-quarters full.
- Place the muffin tin inside your pressure cooker, add some water for steam, seal, and cook under pressure for 20 minutes.
- Let the pressure cooker do a slow release, then remove the tin and cool muffins on a wire rack.
Notes
Serve the muffins while they are warm to enjoy the gooey center at its best. Store leftovers in an airtight container for freshness.