This recipe for Milo Muffins gives you a double chocolate muffin with a complex malt taste. They are not overly sweet, and perfect for breakfast. Made with whole wheat flour and Milo powdered drink, which is fortified with vitamins and minerals.
Guess where we are going tomorrow? We’re headed to the hospital to evict the little one from the womb! Eeks!
The 40-week wait is over, and we’re ready to start the next chapter. As I write this post the night before I’m getting induced, I can feel the little one moving around inside me. Strange to think that soon he’ll be in our arms instead.
Why the Milo Muffins? :D We’ve decided to name the little one Milo, so these muffins are a little tribute to him. As a final test before we settled on the name Milo, we bought an iconic green canister of Nestle’s Milo and each had a glass.
Delicious! We clinked glasses, and that was it. Baby Milo, you have a name that’s also a drink. Welcome to the family.
Milo adds a complex flavor to these double chocolate muffins
Since he’ll be born in the year of the sheep, we got him a little sheep friend to welcome him. I can’t wait to start feeding him Milo Muffins for breakfast. And maybe, baby Milo will feed his sheep Milo Muffins for breakfast too.
I love the complex taste that Milo adds to these muffins. It turns a normal double chocolate muffin into one that has a richer flavor.
Milo is a chocolate and malt powder drink, with added vitamins and minerals. You normally mix Milo powder in water or milk, and drink it either hot or cold. But for this recipe, I baked Milo powder directly into the muffins.
It’s easy to cook and bake with Milo
What does malt taste like to you? To me, barley malt gives off a roasted caramel taste. It’s a taste that works very well in this muffin.
You can cook and bake with Milo quite easily to add a bit of malt taste in your final product. Generally, Milo powder can be used to replace cocoa powder at a one-to-one ratio, with some minor adjustments.
It’s possible to replace cocoa powder with Milo, with a few other tweaks to a recipe
You can start with the idea of subbing Milo for cocoa powder at a one-for-one ratio. But since Milo contains sugar, you will likely want to reduce the amount of sugar from the original recipe so you don’t end up with an overly sweet recipe.
Milo also contains milk, but even if the original recipe contains milk, you likely won’t need to make adjustments to the amount of milk from the original recipe. The milk powder in the Milo will just give the final product a bit of a boost in flavor.
I can’t give you an exact formula on how to substitute cocoa powder for Milo since all recipes will vary, but with a few tweaks here and there, you should be able to convert a favorite recipe made with chocolate to one made with Milo.
Keep in mind though that a recipe made with Milo, instead of cocoa powder, will be less chocolatey since you’re essentially swapping out 100% cocoa powder for Milo, which is a combination of cocoa, malt, sugar and milk powder (plus a few other ingredients).
Baking with Milo drink powder gives you muffins that are rich in flavor
But by using Milo instead of 100% cocoa powder, you end up with a product with a more complex flavor.
These muffins are great for breakfast not only because they are made with whole wheat flour, but because Milo is also fortified with vitamins and minerals. I also add a bit of instant coffee to give the muffins a richer taste and a minuscule caffeine boost.
These Milo Muffins are perfect for a grab ‘n go breakfast
It’s not an overly sweet muffin, so if you have a sweet tooth, you may want to add in more sugar or more chocolate chips to the batter and on top. Otherwise, I really hope you enjoy this muffin for breakfast!
Milo Muffins - Double ChocolatePrint Recipe
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 3/4 cup Nestle Milo powder
- 2 tablespoons cocoa powder
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon instant coffee
- 3/4 teaspoon salt
- 1 cup buttermilk - room temperature
- 1/2 cup unsalted butter - melted
- 2 medium eggs
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
- Preheat oven to 350°F / 175°C.
- In a large bowl, mix together the flour, Milo powder, cocoa powder, sugar, baking powder, baking soda, coffee and salt. Set aside.
- In a medium bowl, whisk together the buttermilk, butter, eggs, and vanilla.
- Fold the wet ingredients into the dry ingredients, until just combined.
- Fold in 3/4 of the chocolate chips, reserving the rest.
- Fill muffin cups 3/4 full with batter. Evenly distribute the remaining chocolate chips onto the batter.
- Bake in a preheated oven for 16-20 minutes (regular size muffins) or 14-16 minutes (mini muffins).