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Milo Muffins – Double Chocolate

Milo Muffins
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Rich, tender bakery-style muffins infused with malted Milo powder, unsweetened cocoa, and loads of semi-sweet chocolate chips. Ready in under 30 minutes from bowl to oven.

Ingredients

Scale
  • 1 cup (125g) whole wheat flour
  • 1 cup (125g) all-purpose flour
  • ¾ cup (75g) Nestlé Milo powder
  • 2 tbsp (15g) unsweetened cocoa powder
  • ¼ cup (50g) granulated sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp instant coffee granules
  • ¾ tsp fine salt
  • 1 cup (240ml) buttermilk, room temperature
  • ½ cup (115g) unsalted butter, melted and slightly cooled
  • 2 medium eggs, room temperature
  • 2 tsp pure vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips, divided

Instructions

  1. Preheat & Prepare: Heat your oven to 350°F (175°C). Line a 12-cup standard muffin pan with paper baking cups.
  2. Whisk Dry Ingredients: In a large bowl, whisk together the whole wheat flour, all-purpose flour, Milo powder, cocoa powder, sugar, baking powder, baking soda, instant coffee, and salt until completely blended.
  3. Combine Wet Ingredients: In a medium bowl, whisk the room-temperature buttermilk, melted butter, eggs, and vanilla extract until smooth and glossy.
  4. Mix Batter: Pour the wet ingredients into the dry bowl. Fold gently with a spatula just until combined; do not overmix (batter should remain slightly lumpy).
  5. Add Chocolate: Gently fold in ¾ cup of the chocolate chips, reserving the remaining ¼ cup.
  6. Portion: Scoop batter evenly into the prepared muffin wells, filling each about ¾ full. Scatter the reserved ¼ cup chocolate chips evenly over the tops.
  7. Bake: Bake at 350°F (175°C) for 16–20 minutes for regular muffins (or 14–16 minutes for mini muffins) until a toothpick inserted in the center comes out clean.
  8. Cool: Rest in the pan for 5 minutes, then transfer to a wire cooling rack.

Notes

  • Buttermilk Temperature: Ensure buttermilk is room temperature so it does not harden the melted butter during mixing.
  • Doneness Indicator: Look for lightly springy tops and clean toothpicks (without wet batter).
  • Storage: Keep in an airtight container lined with paper towels at room temperature for up to 4 days, or freeze for up to 3 months.

Find it online: https://cakeshungry.com/milo-muffins/