Milo Muffins

Prep: 25 mins

Cooking Time: 20 mins

Serves: 12


2 cups self-raising flour

1/4 cup brown sugar

2/3 cup Milo

3/4 cup milk

2 eggs

60g butter, melted and cooled

2 ripe bananas, mashed

Extra Milo, chocolate sprinkles or other deco, to serve


500g cream cheese, chopped and at room temperature

2 tablespoons icing sugar mixture

2/3 cup Milo

See the original recipe here


Step 1: Preheat over to 180c/160c fan forced and line a muffin tray with paper cases.

Step 2: Sift the flour and brown sugar into a bowl. Stir in the Milo and make a well in the centre. Whisk the milk and eggs together in a jib and add to the mixture along with the butter and banana. Fold until just combined.

Step 3: Divide the batter evenly among the 12 paper cases. Bake for 20 minutes or until the tops bounce back when lightly touched. Set aside to cool slightly before transferring to a wire rack to cool completely.

Step 4: To make the topping, divide the cream cheese between 2 bowls. Add icing sugar to one bowl and Milo to the other. Beat each mixture with electric beaters until combined and smooth. Scoop mixtures alternately into a piping bag fitted with a fluted nozzle. Pipe onto the cooled muffins and sprinkle with decoration of your choice.


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Courtney Myers
19 Year Old Space Cadet
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