These Kinder Buneo Muffins are packed full of Kinder chocolate, topped with a white chocolate hazelnut buttercream and topped with a Kinder Bueno.
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Tulip Muffin Cases
I love these tulip muffin cases. They are so pretty and the perfect size for making a lovely big muffin. There are so many places where you can get them including Amazon, but I get mine from Iced Jems.
You can get them in so many different colours and designs and they are super easy to bake with. Just pop them into your muffin tray, add the muffin mixture and bake as you normally would. You don’t need to do anything extra with them.
Kinder Bueno Chocolate
In this recipe, I used both Kinder chocolate bars and Kinder Buenos. I used the milk chocolate kinder bars in the muffins, so when you bite into the muffins you get a lovely chunk of kinder chocolate. I cut the bars into smaller pieces I cut each square in half, the perfect size for these muffins.
You could also cut a Kinder Bueno bar into smaller chunks and add in too but remember you will get little chunks of the wafer through your muffins too.
To top the muffins, I went with a white chocolate Kinder Bueno simply because that is what I had in the cupboard. You could use a milk chocolate Kinder Bueno for the topping or even a Kinder Bueno Hippo or a Kinder Chocolate Bar.
Related Recipes
Kinder Buneo Muffins
These Kinder Bueno muffins are made similarly to my Blueberry Muffins and Strawberry and White Chocolate Muffins. I start by separating the wet and dry ingredients into separate bowls. This just ensures that the flour, sugar and are evenly distributed before the wet ingredients are added.
This muffin recipe uses oil rather than butter. The oil in this recipe replaces the butter and helps to make the muffins lighter and fluffier.
Once the ingredients are fully combined the muffin mixture should look a drab grey colour. Not the most appetising but go with it because it honestly makes the most delicious muffins.
I recommend folding through the Kinder chocolate bars. The muffin mixture doesn’t need to be mixed too much, just until all the ingredients are combined, so folding through the chocolate bars just helps incorporate some more air into the mixture but also ensures that they aren’t over-mixed.
Overmixing the muffin mixture can cause your muffins to become quite dense and tough. It can also cause them to bake unevenly.
How Do I Know the Muffins are Baked
You will know the muffins are baked because they will be golden brown in colour. If you gently press down on the top of them and then remove your finger they will spring back to their original shape.
You could also test them using a cake tester. If the test comes out clean then the muffins are baked. The skewer comes out with batter on, or your leave a finger-sized dent in the top of the muffin then pop them back into the oven for 3-4 minutes and repeat until the muffins are baked.
White Chocolate Hazelnut Spread
I love adding a little swirl of buttercream onto the top of muffins, I think it just finishes them off perfectly. Although it is completely optional.
I used white chocolate hazelnut spread in the buttercream, it is insanely delicious and tastes exactly like the inside of a Kinder Bueno. I bought mine from Morrisons but you can also buy a similar product from Black Milk.
Alternatives
I used Kinder Chocolate in the muffins but you could use any kind of chocolate or even a Kinder Bueno if you prefer.
If you want to make these muffins chocolate flavoured just remove 25g of the flour and replace it with cocoa powder.
I used white chocolate hazelnut spread which I found in Morrisons (also, available HERE!) but the buttercream would also work perfectly with Nutella spread instead.
Equipment
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Kinder Bueno Muffins
Ingredients
For the Kinder Bueno Muffins
- 150 ml Vegetable Oil
- 175 ml Whole Milk
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 250 g Self-Raising Flour
- 175 g Light Brown Sugar
- 150 g Kinder Chocolate
For the Buttercream and Decoration
- 150 g Unsalted Butter
- 300 g Icing Sugar
- 100 g White Chocolate Hazelnut Spread
- 2-3 tbsp Whole Milk (optional)
- Kinder Buenos
Instructions
To Make the Kinder Bueno Muffins
- Preheat the oven to 180C/160C Fan. Line a muffin tray with your muffin liners and leave to one side.
- Add the oil, whole milk, eggs and vanilla to a large bowl or jug and whisk until they are all combined. Leave to one side.
- In a separate bowl add the flour and sugar and mix until fully combined.
- Add the wet ingredients to the dry ingredients and whisk until the mixture is smooth and combined.
- Cut the Kinder Chocolate into small squares and fold through the mixture.
- Split the mixture between your 12 muffin liners.
- Bake in the oven for 25-30 minutes. Once they have baked leave them to cool in the muffin tray for 15-20 minutes before moving them to a wire rack to cool fully.
To Make the Buttercream
- Beat the butter in a large bowl for 5-10 minutes until it is soft and supple.
- Add in the icing sugar and white chocolate hazelnut spread and beat until fully combined.
- If the mixture is still too thick add 1 tbsp of milk and beat again. Repeat until the buttercream is the desired consistency.
- Pipe onto the top of your muffins and decorate with some Kinder Buenos.
Notes
- These Kinder Bueno Muffins will last 3+ days in an airtight container.
