Bring butter, eggs, and milk to room temperature for 1 hour.

Cream softened butter using a hand mixer or whisk, gradually adding sugar in 2–3 batches until dissolved.

Add eggs one at a time, whipping until a smooth cream texture is achieved.

Sift dry ingredients and gently fold them into the mixture.

Gradually add milk while mixing until combined.

Line muffin tins with parchment paper and fill each cup 70% full. Tap the tray to release air bubbles.

Bake in a preheated oven at 170°C (340°F) for 20–25 minutes. Let cool completely.

Soften the chocolate pen in 50°C water, replenishing hot water as needed to keep it melted.

Attach chocolate balls to egg cookies using the chocolate pen.

Decorate the muffins by attaching pretzels for ears and chocolate balls for noses using the chocolate pen.