Tuesday, October 27, 2020

Super Moist Crispy Milo Crumble Muffins (also known as My Milo Dinosaur Muffins) HIGHLY RECOMMENDED!!!

After baking those yummy Milo Dinosaur Scones at here, I have revived my interest of baking with Milo recently.

Once again, I have created another really nice Milo recipe!

Proudly presenting my Milo Crumble Muffins...

They are super moist plus a little sticky with rich Milo taste and ultimately YUM with crispy buttery Milo crumble topping. Kinda my version of Milo Dinosaur muffins....

Milo dinosaur muffins
These Milo crumble muffins are super moist with rich Milo taste
and Extra YUM with crispy buttery Milo crumble topping

I would say that these Milo-loaded muffins recipe is a MUST-BAKE if you are a fan of Milo.

If you love creating yummy food with Milo, you might wish to know that I have tried and tested many fantastic Milo recipes at:

Milo Cupcakes with marshmallow Icing from Primrose Bakery at here
Light and Fluffy Skinny Milo Milk Gelato - Made with Minimal Sugar and Cream at here
Milo Chocolate Chip Cookies at here
Sticky Gooey Mix-and-Bake Milo / Malted Chocolate Cake at here
Plus more if you stay tune by following my blog...

By the way, I would like to clarify that I'm not paid by Milo and not promoting this product. I just like Milo and love creating nice recipes with it.

Wanna bake these Milo Crumble Muffins / Milo Dinosaur Muffins? Watch my video to see how I baked mine.

Music: Bensound

Milo crumble muffin
Freshly baked crispy Milo crumble muffins...
Milo muffin crispy crumble
Wow! They are super moist!!!
Not too sweet and I can taste lots of Milo in them.
Plus, the crispy Milo crumble topping makes these muffins ultimately divine!

While enjoying these muffins, I noticed that my son has an interesting way of savoring these Milo dinosaur muffins. He removed the crumbly tops first, ate the bottom, then enjoyed the crumbly tops last.

"The crumbly tops are the best!" he said.

Guess what? So I did the same too! LOL!

I hope that you will like this Milo creation as much as we do.

If you like my recipe or blog, please support me! I'm just an ordinary full time working mum who loves to bake and share my recipes. Nothing monetary! So please LIKE, SHARE and FOLLOW me at either my Facebook at here or here or my Instagram @zoebakeforhappykids because every LIKE, SHARE and FOLLOW from you will motivate me to bake and share more in the future.

Here's the recipe that is modified and combined from Good Food and Taste

Make 9 standard 1/3 cup size muffins

For the Milo crumble:
30g butter, cold and cut into cubes
37g (1/4 cup) self-raising flour, sifted
35g (1/4 cup) Milo
25g (2 tbsp) light brown sugar
15g (2 tbsp) almond meal

For the muffins:
35g (1/4 cup) Milo
1-2 tbsp hot boiling water
120ml (1/2 cup) milk
45g (3 tbsp) unsalted butter, semi-melted until very soft 
50g (1/4 cup) light brown sugar - This is a reduced amount and it is just right for us. Original is 140g! 
1 large egg, at room temperature
110g (3/4 cup) self-raising flour
10g (1 tbsp) cocoa powder, preferably Dutch processed
1/4 tsp salt

For the Milo crumble:
Place butter and flour in a mixing bowl. Use fingertips to rub butter into flour until mixture resembles coarse crumbs. Stir in Milo, brown sugar and almond meal until well-combined. Set crumble aside in a fridge to keep it cold.

For the muffins:
Preheat the oven to 180°C (350°F). Grease or line 9 muffin cups in a pan with standard 1/3 cup capacity.

Add hot boiling water into Milo and stir until the Milo is mostly dissolved. Add milk into the Milo mixture and mix until the milk turns chocolate coloured. It's ok if there is small bits of undissolved Milo in the milk mixture. Set aside.

Using a wooden spoon or an electric mixer with paddle attachment, beat butter and sugar in a large mixing bowl until combined. Add egg and beat well after addition.

Combine flour, cocoa powder and salt. Sift flour mixture into the butter mixture. Use a spatula to fold in gently until half-combined. Add milo-milk mixture and mix gently until just combined. Do not over-mix as it will toughen the muffins.

To assemble:
Divide the muffin batter into 9 equal portions and fill each muffin cup to about 2/3 full. Top the muffin batter with about 2 tbsp Milo crumble, making sure that all of the Milo crumble is evenly distributed within all muffin batter.

Bake for 20 mins or until the skewer inserted into the middle comes out clean.

Allow muffins to cool in the pan for about 10 mins. Then, transfer them onto a wire rack to cool completely.


The muffins taste the best with crispy crumble on the same day of bake. To store, wrap tightly in plastic wrap and freeze in serving portions for up to 1 month. To reheat muffins, thaw frozen muffins in a fridge overnight, bake in preheated oven at 180°C / 350°F for 5-10 mins or until the middle of the muffins is thoroughly warmed and the Milo crumble is crispy again.

Happy Baking
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