When An sent us this recipe, I really wanted to make Peanut Butter Twix Muffins. Caramel Twix are just fine, but Peanut Butter Twix hold the key to my heart, being superior tasting and somewhat nostalgic of my college days as my snack of choice. Unfortunately Peanut Butter Twix–like my kids when it’s time to clean their rooms–are somewhat hard to find. Especially when you’re in the middle of a tornado warning and probably shouldn’t be out shopping anyway. Alas, I had to settle for the original. Which is still pretty darn good.
When I think of Twix, I think of rich, indulgent treats. Brownies. Heavy chocolate cakes. Decadence and impressive gestures. I don’t think of muffins, which are generally less-sweet and certainly not as showy as their cupcake cousins. The beauty of putting them in muffins is that they can take center stage instead of playing a supporting role.
The original recipe came from a German website, which I converted to English with Google Translator. I also took the liberty of converting the weight (mass) measurements to what American home cooks often use: volume measures of cups and portions thereof. I swapped out the cocoa for malted milk powder because I didn’t want to add any bitterness. In fact, I also increased the sugar because it seemed like far too little. Despite these changes, this is still a very balanced muffin, not really sweet at all–at least, less sweet than I usually make. Hot or cold, either way you slice it, they’re delicious!
- 3 twin-packs of Twix bars (each package 1.79 ounces), chopped
- 2 cups white whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ cup malted milk powder
- 1 large egg
- ¾ cup vanilla sugar
- ½ cup (8 Tablespoons) unsalted butter, melted
- 1 cup (8 ounces) whole milk
- Preheat oven to 375 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners and set aside.
- Mix dry ingredients in a large bowl and set aside.
- In another bowl, beat the egg, vanilla sugar, butter, and milk until smooth.
- Add the wet ingredients to the dry and stir with a silicone spatula until just incorporated.
- Using a large cookie scoop, portion out the batter evenly among the muffin cups.
- Bake for 18-20 minutes, or until edges are lightly browned and the centers spring back when lightly touched.
- Leave in muffin tin for 5 minutes before removing to a wire rack to cool completely.
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