A delicious take on the humble chocolate muffin, these Toblerone Muffins are packed with chocolate and nougat and are simply perfection.
If you’re traveling through Duty Free when leaving the country or returning, is it really Australian to pass through without getting an over-sized bar of Toblerone? Is it, I ask you?
FYI, it isn’t? We’re usually rushing through to get out of the airport, and into the car and eventually home after a long trip but that yellow packaging and the lure of delicious nougat does tempt me. I actually love the white chocolate most, but it’s really hard to come by. Or perhaps I’m not looking hard enough.
Toblerone Muffins
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Toblerone Muffins Recipe
Ingredients
3 cups plain flour
3 tablespoons cocoa powder
1 tablespoon baking powder
1 1/2 cups brown sugar
125g butter, melted
2 eggs
1 1/2 cups milk
1 cup Toblerone chocolate, chopped roughly
Instructions
- Preheat your oven to 160°C (140°C for fan-forced). Spray two 6 hole silicon muffin trays with cooking spray.
- In a large bowl, place the flour, cocoa powder, baking powder and sugar. Stir to combine.
- In a small jug, whisk together the butter, eggs and milk.
- Add the liquid mixture to dry ingredients, and add the chopped chocolate. Fold the mixture together until combined. You never want to over mix a muffin mix, so just mix until it’s combined.
- Divide the mixture evenly into the muffin holes. Place into the oven and bake for 15-18 minutes, or until cooked.
