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Milo Muffins Recipe
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4.41 from 10 votes

Milo Muffins Recipe

This easy Milo Muffins recipe is just perfect to make with the kids as you just need one bowl to put the mixture together. Both regular and Thermomix instructions are included.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert, Snacks
Cuisine: Australian
Keyword: Freezer Friendly, Milo Recipes, Muffins, Thermomix
Servings: 12 muffins
Calories: 116kcal
Author: Lauren

Equipment

  • 12 hole muffin tray

Ingredients

  • 1 & 1/2 cups self raising flour 225 grams
  • 2/3 cup Milo 70 grams
  • 1 egg
  • 2/3 cup milk 150 grams
  • 2/3 cup brown sugar 120 grams
  • 1/2 teaspoon baking powder
  • 75 grams melted butter

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 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 2/3 full.
  • Place the 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.

Thermomix Instructions

  • Preheat your oven to 200 degrees and line a 12 hole muffin tin with paper cases.
  • Place the butter (quartered) into your  Thermomix bowl and cook for 2 minutes, 60 degrees, speed 2. If it hasn’t completely 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.
  • Add the remaining ingredients and mix for 10 seconds on speed 4.
  • Divide the mixture between the paper cases and fill until approximately 2/3 full.
  • Place the 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.

Notes

  • For a bigger hit of Milo, you can use 3/4 of a cup.
  • You can also use gluten free flour for this recipe if you wish.
  • We prefer to enjoy these muffins plain, however you can also ice them with a simple chocolate icing - we use this recipe.
  • This recipe will make 12 standard sized muffins, you can also use a mini muffin tray to make these and you will get approximately 36 mini muffins. Please note the cooking time will vary.
  • These muffins are best stored in an airtight container in a cool, dry place - eg your pantry.
  • This recipe is freezer friendly.

Nutrition

Serving: 50grams | Calories: 116kcal | Carbohydrates: 24g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 32mg | Potassium: 55mg | Fiber: 1g | Sugar: 13g | Vitamin A: 42IU | Calcium: 40mg | Iron: 1mg