When it comes to making muffins, I love to keep them simple. Sure I always have my mixer on the bench, but cleaning it annoys me. So I'm all about one bowl muffins and these milo muffins? Well, they are amazing.
Why you're going to love these muffins
They are fluffy, moist and have a really low crumb, so are perfect for eating on the go.
Did I mention they are ONE-BOWL? That means mixing for these milo muffins all gets done in just one bowl- so clean up is super easy and that makes these a winner for me.
What goes into the recipe
don’t forget to scroll to the recipe card for quantities and the full method
Simple ingredients are my thing so you should have everything for these in the cupboard and fridge:
- Milo (du'h), sub with ovaltine, horlicks
- self-raising flour (or make your own with a 1 teaspoon baking powder to one cup flour ratio)
- yoghurt I make my own, but any good quality natural yoghurt will work
- brown sugar only ½ a cup
How to make this recipe
- Step 1: Preheat the oven to 180 degrees celsius.
- Step 2: put the dry ingredients in a large bowl (image 1)
- Step 3: add the wet ingredients and mix well (image 2, 3)
- Step 4: divide between 12 muffin holes (line with cupcake liners) (image 4,5)
- Step 5: bake at 180 degrees for 25 minutes
- Step 6: cool in the pan for 5 minutes then transfer to a wire rack (image 6)
Expert Tips and FAQs
These Milo Muffins are so easy to make! To make them perfectly:
- make sure everything is well combined, no floury patches
- use an ice cream scoop to measure out the batter for the muffin pans
- use cake liners- because these have a super cakey moist texture
These milo muffins don't need icing, I popped little cake topper on top of them to give them a cute factor. They are much easier for the lunchbox when they have no icing anyway. If you are using them for a party then you could use your favourite icing recipe.
Milo is a malted chocolate powder for making drinks. Normally you mix it with milk, and it has a crunchy texture. It's made with cocoa, barley and milk powder.
What kid doesn't love Milo? It was part of my childhood and my kids love it too. It's such an Aussie thing! If you're in the USA, then Horlicks is similar, although not as malty.
I store them in the fridge or freeze if I'm making them for lunchboxes.
Yes! They freeze really well and defrost well too, if you manage to put any aside as they are so yummy they may all disappear.I freeze them on a tray and then move to a container when solid.
Sure, if you use a non stick muffin pan.
More milo ideas for you:
- these milo oat bars are delicious
- milo brownies are amazing
- these milo balls are delish
- yummy 4 ingredient milo tiny teddies
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Milo Muffins, one bowl
- 1.5 cups self raising flour
- ¾ cup milo
- ½ cup brown sugar
- 2 eggs
- ½ cup natural yoghurt
- 60 grams butter melted
- 1 teaspoon vanilla paste
- Preheat oven to 180 degrees celsius.
- Combine the dry ingredients in a large bowl.
- Add the wet ingredients and mix well.
- Divide the batter between 12 lined muffin holes.
- Bake at 180 degrees for 25 minutes or until a skewer comes out clean.
- Cool on a wire rack.