Preheat oven to 180 degrees C. Grease 24 muffin cups or use paper liners. Sift together the flour, baking powder and salt. Set aside.
In a large bowl cream together the margarine, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
Fill each muffin cup 1/3 full and place a chocolate egg in the centre of each. Top with remaining batter until cups are 2/3 full.
Bake in preheated oven for 18 to 20 minutes or until golden brown and tops spring back when lightly tapped.