Malteser Muffins Recipes

MALTESERS MUFFINS

Maltesers Muffins image

Make and share this Maltesers Muffins recipe from Food.com.

Provided by MarieRynr

Categories Quick Breads

Time 30m

Yield 24 mini muffins

Number Of Ingredients 14

Ingredients

225 g flour
4 (37 g) packets malted milk balls, 24 left whole,the rest crushed (Maltesers)
110 g golden caster sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 medium egg
142 ml sour cream
1 teaspoon vanilla extract
125 g unsalted butter, melted
5 tablespoons 1% low-fat milk
200 g golden icing sugar, sifted
1 tablespoon skim milk
1 tablespoon golden syrup
25 g unsalted butter, softened

Steps:

Preheat the oven to 180*C (350*F).
Lightly grease 2 X 12 hole mini muffin tins.
Sift the flour into a large bowl.
Add the crushed Maltesers, caster sugar, baking powder and salt.
In a separate bowl, beat together the egg, sour cream, vanilla, butter and milk, then mix into the dry ingredients, just until combined.
Divide among the tins and bake for 12 to 15 minutes, until a skewer inserted into the centre comes out clean.
Cool for 5 minutes, then remove and cool on a rack.
Meanwhile, beat all the icing ingredients until smooth.
Ice each muffin, then decorate with a whole malteser.
The kids will love these!

MALTESER CUPCAKES

Malteser Cupcakes image

a yummy treat

Provided by wrigglesrocks

Time 35m

Yield Serves 12

Number Of Ingredients 0

Ingredients

Steps:

FOR THE CUPCAKES: Preheat the oven to 180c and line a cupcake/muffin tin with cupcake cases
Cream together the butter and both sugars until it is light and fluffy. i like to use an electric whisk to do this.
add all the vanilla and then the eggs. whisking well after each addition. If the mixture begins to look like it has curdled add a couple of tbsp of the flour and beat well until the mixture looks smooth.
using a metal spoon fold in the flour, baking powder and salt. Then stir in the maltesers.
divide the mixture equally between the 12 cupcake cases and bake in the oven for about 25 min or until a skewer inserted in to the middle of a cupcake comes out clean. Once cooked remove from the oven and leave to cool in the tin.
FOR THE BUTTER CREAM: Using an electric handwhisk, whisk together butter icing sugar and vanilla until it becomes pale and fluffy.
You can either dolop the buttercream on top of each cupcake and spread it around with a knife. Or for a more professional look fit a piping bag with a 1cm star nozzle and pipe the buttercream on top of the cupcakes. sprinkle on some crushed maltesers to finish.

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