Monday, September 10, 2012

Twix Muffins for #MuffinMonday


This past week has been full of fun days and one not so fun day.  Last Friday I sat around in a room at the American Hospital in Paris, first waiting for my dear husband to be taken in for minor surgery, then waiting for him to return (which he did, in good health - yay!) and then waiting for them to release him.  Those were nine plus hours I’ll never get back but it was all worth it in the end.  One good thing about sitting around and waiting is time to read.  I read Sylvia Plath’s The Bell Jar in its entirety again.  It’s been a very long time and it was just as good as ever.  You know when you are a student and you are made to read a book and sometimes you just hate it because you HAVE to read it?  I hardly ever suffered like that.  Why?  Because I have an older sister.  That’s right.  Three years older.  So most of the time I read those books way before I had to, when she brought them home for her English classes, and so I could enjoy them without the pain of essay writing or critical analyses to suck out the joy.  And then, when it came time for me to really, really read them, I was one step ahead of the game.  

But enough of the not-so-fun day.  One of the FUN days this week involved shopping at a store named Casa with my friend, Mary, where we bought pretty new muffin liners and new muffin tins!  I didn’t realize how old and stained my own muffin tin was until I started taking regular photos for Muffin Monday.  But I couldn’t find a new one in Cairo.  So I tried to pretend I wasn’t ashamed of the old tin and just kept posting.  Behold, the new muffin tin, just in time for Twix Muffins!  Since I was baking in an unfamiliar kitchen, I kept the recipe simple this week and just followed instructions like a good girl.  The only change I made from the original recipe was the addition of more Twix bars for topping.  Because, when it comes to Twix muffins, more = good.  

5 Twix bars (They come two in each individual packet.)
2 cups or 250g flour
2 teaspoons baking powder
½ teaspoon baking soda or bicarbonate of soda
3 tablespoons cocoa powder
1/2 teaspoon salt
1/2 cup or 120g sugar
1 egg
1/2 cup or 110g butter, melted and cooled
1 cup or 240ml milk
2-3 Twix bars for topping
Powdered or confectioners' sugar, optional

Preheat oven to 375°F or 190°C and grease muffin tin well or line with muffin cups.

Cut the first five Twix bars into small pieces.

Mix flour, baking powder, baking soda, salt, cocoa and Twix in a bowl.

Slice the extra Twix bars for topping.  Set aside. 

In another bowl, beat eggs, sugar, milk and butter until smooth. 

Add the wet ingredients to the flour mixture and stir gently until just combined.

Divide your batter into the muffin cups and top with the extra sliced Twix bars.

A new muffin tin!  This one is actually Mary's but mine is identical.

Bake for about 20 - 25 minutes in your preheated oven.  Remove from the oven and allow to cool for a few minutes.

Remove from muffin tin and allow to cool completely on a rack before sprinkling with powdered sugar, if desired.  We decided not to cover the extra Twix pieces with sugar so we left the muffins naked. 


Muffin Monday is an initiative by BakerStreet.   A culinary journey of sharing a wickedly delicious muffin recipe every week.   Drop Anuradha a quick line to join her on this journey to make the world smile and beat glum Monday mornings week after week.  Make sure to go and check out what my fellow bloggers have come up with this week!   Plus learn all you ever need to know about muffins, right here at Muffin 101. 

And here are the links to my past muffins:


  1. This is seriously cool. I've never thought of tossing chocolate bars in my muffins. I must try this. It could make me want to eat breakfast. Woot woot.

  2. I have to say, because I didn't come up with it, that adding Twix was genius. Just look at how the caramel melts out! You could totally eat these for breakfast. Because they are muffins. And muffins are approved breakfast food.


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