Malteser Muffins

Chocolate and malt muffins, filled with chocolate chips and topped with Malteser spread and Maltesers.

I am obsessed with muffins at the moment. They are just delicious, aren’t they? There are so many different flavour combinations, but this is one of my favourites ever!

Before You Start Baking

Before you start baking pre-heat your oven. This is such an important step and just ensures that the oven is at the correct temperature before you start baking. It is also quite important from a food safety point of view.

Line your muffin tray with your muffin liners. I love these Tulip Muffin Liners from Iced Jems. I always do this before I start as it means I can just add the mixture straight to the cases and don’t need to faff about trying to get them ready when my mixture is good to go.

You can also split all the mixtures into separate bowls before you start too. You don’t need to, but I find it is just an extra step that helps keep me organised.

Malteser Muffins

Add all the wet ingredients to a large bowl and mix until completely combined. There is slightly more milk in this recipe compared with other muffin recipes. It is just because there are more dry ingredients, so it is to stop the muffins from becoming too dry.

In a separate bowl add the dry ingredients and mix until evenly distributed. Whenever I make a chocolate-based recipe, I always use light brown sugar. I just find it gives the recipe a more fudgy consistency and also gives a tiny hint of caramel which I find delicious.

I also used malt powder in these to replicate the inside of a Malteser. The combination of the malt powder and chocolate is just insanely good!

Related Recipes

Millionaire Muffins

Malteser Macarons

Biscoff Muffins

Add the wet ingredients to the dry ingredients and mix until they are evenly distributed. I just did this with a spatula as, to be honest, they don’t really need a lot of mixing. If you are using a mixer either a hand mixer or stand, I wouldn’t leave these unattended. They literally only take a few seconds to come together.

Once the mixture has come together fold through the chocolate chips and split the mixture evenly between the muffin liners.

I find the easiest way to split the mixture is by using an ice cream scoop. I know it sounds a bit bonkers but stay with me. I used two ice cream scoops worth in each muffin liner, so that way I know each muffin has the same amount of batter in it.

How Do I Know When the Muffins Are Baked?

Just like with cupcakes and cakes when you gently press on the top of your muffin it should spring back to place.

You could also test it with a cake tester. Just test the thickest part of the muffin if it comes out clean then they are ready.

Leave the muffins to cool for 10-15 minutes in the muffin tray before transferring them to a wire rack to cool fully.

Decoration

I went with my signature muffin decoration. I added the Malteser spread to a heatproof bowl and softened it in the microwave for 10-20 seconds. I then added it to a piping bag and piped it equally among the 12 muffins.

I then decorated them with Maltesers.

Alternatives

If you wanted to make these more like my Biscoff Muffins before you start baking add 12 heaped tablespoons of Malteser spread to a lined baking tray and pop them into the freezer. Remove them from the freezer after 30 minutes to 1 hour.

When you are splitting the mixture between the muffin liners add a heaped tablespoon to each liner then add the frozen Malteser spread. Cover it with the remaining mixture and bake in the oven.

Equipment

Muffin Tray

Tulip Muffin Cases

Scales

Measuring Spoons

Spatula

Mixing Bowls

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If you do have any questions about these Malteser Muffins or any other recipes on my blog you can contact me either by sending me a DM on social media or an email. You can find all my details on the right-hand side of this page.