Tuesday, November 12, 2013

Snickers Muffins

Got leftover Halloween candy?  Make muffins!  This simple muffin batter is happy to accommodate a wide variety of candy and turn it into a delicious snack or breakfast treat.  Candy for breakfast?  Anybody?

Happy Muffin Tuesday, lovely people! It doesn’t have quite the same ring to it, does it? But yesterday was the launch of CookieWeek so Muffin Monday had to be moved along to make room for it. Have you seen the first CookieWeek post?  We have 22 wonderful cookie recipes plus great giveaways from KitchenAid, OXO, King Arthur Flour, Silpat and Zulka Pure Cane Sugar.  Make sure you enter!  And check back all week for more cookies.

But meanwhile, make these muffins with Snickers or whatever leftover Halloween candy you’ve got going.

2 cups or 250g all purpose flour
1/2 cup or 115g sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup or 240ml milk (or 1/2 cup whipping cream and 1/2 cup water)
1/2 cup canola oil
2 large eggs
8 mini Snickers candy bars (about 5 oz or 145g altogether)

Preheat oven to 350°F or 180°C.

Generously grease cups and top of 12-cup muffin tin or line with paper muffin cups.

Cut your mini Snickers into small chunks.  I cut mine lengthwise and then sliced the two long halves into five pieces each.  Separate the chunks into two piles, one about two Snickers big for adding to the top of the batter before baking, the rest for mixing into the batter.

In a large mixing bowl, combine flour, sugar, baking powder and salt together.

In another smaller bowl, whisk together milk, oil and eggs.  (I did indeed substitute the cream and water because I didn’t have any milk and it worked beautifully.)

Add the wet mixture to the flour mixture.

Gently stir just until dry ingredients are moistened.   Now fold in the larger pile of Snickers pieces.

Divide your batter relatively evenly between the 12 muffin cups.

Add a couple of pieces of Snickers to the batter in each cup and bake 20-25 minutes or until a toothpick comes out clean.

Remove from oven and let cool for a few minutes.

If any Snickers bits have melted out on to the muffin pan, push them back on the muffin with a spoon while they are still warm.  Remove the muffins from the pan and cool on a wire rack.



  1. Sold! What could be better than putting snickers bars into muffins! Can't wait for my next baking session!

  2. It really doesn't matter what day of the week you post a recipe like this…just as long as you post it! Delicious!!

  3. Snickers for breakfast? YES, PLEASE.

  4. I love using coconut oil in cookies, too! I love the festive red and green breaking up the dark chocolate color.

  5. Thanks, Kristen! These were one of my first ventures into baking with coconut oil but I've used it in muffins and they were delicious too so I think I'll use it more often now.

  6. MMMM I need a few of these right now!

  7. Lucky for you, I still have a few in the freezer, Julianne. :)

  8. Oh, yeah! My family would be thrilled with these chocolate beauties!

  9. These fudge cookies look perfect, wishing I had a few here now!

  10. Oh wow.... I am loving how dark and fudgey those cookies look! It's a good thing it's too late to go bake up a batch, because otherwise I'd be running to the kitchen right now. :)

  11. I'm excited to try these. Thanks for sharing! I love using coconut oil in everything.

  12. no matter what the occasion, my family loves my peanut butter oatmeal chocolate chip cookies

  13. ooooh I love coconut oil and I love how fudgy these cookies are!!

  14. Thank you, Betsy. You are always so kind.

  15. My mother would love these! She is a big snickers eater and muffins are her favorite morning snack..........I think I may add these to her christmas baking box!


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