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Twix Muffins

adapted from kleineYvi on chefkoch.de
5 from 1 vote
Servings 12


Dry Ingredients

  • 3 twin-packs of Twix bars each package 1.79 ounces, chopped
  • 2 cups white whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup malted milk powder

Wet Ingredients

  • 1 large egg
  • 3/4 cup vanilla sugar
  • 1/2 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.


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!