Chocolate Chip and Milo Muffins

If you thought my Milo Muffins were yummy, just wait until you try these Chocolate Chip and Milo Muffins!

We haven’t been able to get enough of Milo Muffins since first making them a couple of months ago, so I thought I’d experiment with the recipe a little by adding chocolate chips, which just makes these muffins even more irresistible!

I’ve made these using both chocolate chips as well as chopped milk chocolate (in an effort to get it out of the pantry so I would stop eating it!) and while both taste amazing, my tip is to use larger chunks of chocolate, I promise you won’t regret it!

You can make this recipe the good old fashioned way or using your Thermomix.  If the boys are around, they like to help me out and there are a few more jobs they can do when making these the regular way.  The only issue is they want to eat all of the chocolate before adding it to the mixture and they always end up arguing over who gets to lick the bowl.

This recipe makes approximately 12 standard sized muffins, or you can also use a smaller cupcake tray to make approximately 36 mini muffins.  They will last 2 -3 days in a sealed container (if they last that long!) and can also be frozen.

Chocolate Chip and Milo Muffins

Lauren

4.80 from 10 votes

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Course Muffins

Servings 12

Calories 0 kcal

Ingredients

  

1x2x3x

• ▢ 11/2 cups 240g of self raising flour
• ▢ ⅔ cup 70g of milo
• ▢ 1 egg
• ▢ ⅔ cup 150g of milk
• ▢ ⅔ cup 120g of brown sugar
• ▢ ½ teaspoon of baking powder
• ▢ 75 g of melted butter
• ▢ 150 g of chocolate chips

Instructions

 

• Preheat your oven to 200 degrees and line a 12 hole muffin tin with paper cases.
• Cut the butter into cubes and place into a microwave safe bowl and cook for 20 second spurts until melted. set aside to cool slightly.
• Place the self raising flour, baking powder and brown sugar into a large bowl and stir to combine.
• Add the milk, egg, milo, chocolate chips and melted butter to the bowl with the dry ingredients and gently stir until just combined.
• Divide the mixture between the paper cases and fill until approximately ⅔ full.
• Place the Chocolate Chip and Milo Muffins into the oven to cook for 18 - 20 minutes or until cooked through when tested with a skewer.
• Remove the muffins from the oven and let them cool in the tin for 5 minutes before carefully transferring to a wire rack to cool completely.

Nutrition

Serving: 0gCalories: 0kcalCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg

Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!

Thermomix Chocolate Chip and Milo Muffins

1. Preheat your oven to 200 degrees and line a 12 hole muffin tin with paper cases.
2. Place the butter (quartered) into your  Thermomix bowl and cook for 2 minutes, 60 degrees, speed 2. If it hasn’t quite melted completely (time it takes to melt will depend on the temperature of your butter), cook for a further 1 minute, 60 degrees, speed 2.
3. Add the remaining ingredients and mix for 10 seconds on speed 4, REVERSE.
4. Divide the mixture between the paper cases and fill until approximately ⅔ full.
5. Place the Chocolate Chip and Milo Muffins into the oven to cook for 18 – 20 minutes or until cooked through when tested with a skewer.
6. Remove the muffins from the oven and let them cool in the tin for 5 minutes before carefully transferring to a wire rack to cool completely.

You can find more simple snack recipes in our Snack Attack eBook or Thermomix Lunchbox Snacks Print Book. You can browse the full range of print and eBooks here.