Twix Muffins
Author: 
Recipe type: Breakfast/Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
Dry Ingredients
  • 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
Wet Ingredients
  • 1 large egg
  • ¾ cup vanilla sugar
  • ½ cup (8 Tablespoons) unsalted butter, melted
  • 1 cup (8 ounces) whole milk
Instructions
  1. Preheat oven to 375 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners and set aside.
  2. Mix dry ingredients in a large bowl and set aside.
  3. In another bowl, beat the egg, vanilla sugar, butter, and milk until smooth.
  4. Add the wet ingredients to the dry and stir with a silicone spatula until just incorporated.
  5. Using a large cookie scoop, portion out the batter evenly among the muffin cups.
  6. Bake for 18-20 minutes, or until edges are lightly browned and the centers spring back when lightly touched.
  7. Leave in muffin tin for 5 minutes before removing to a wire rack to cool completely.
Notes
I ended up with 14 muffins, but I swear my muffin tin is a little undersized or something; I always have more muffins than I should!
Recipe by Poet in the Pantry at http://poetinthepantry.com/2012/09/10/muffinmonday-twix-muffins/