Warm Malt Truffle Muffins Recipe

Name: Warm Malt Truffle Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup heavy cream; 7 oz milk chocolate, chopped coarsely; 1/2 cup malted milk powder; None None Warm Malt Truffle Muffins; 4 1/2 tbsp unsalted butter; 1/2 cup barley malt syrup; 1 1/3 cups self-rising flour; 1/4 cup malted milk powder; 2 tbsp cocoa powder; 1 pinch baking soda; 1/4 cup brown sugar; 1/2 cup milk; 1 None egg; 3/4 cup heavy cream

Servings: persons

1 cup heavy cream
7 oz milk chocolate, chopped coarsely
1/2 cup malted milk powder
None None Warm Malt Truffle Muffins
4 1/2 tbsp unsalted butter
1/2 cup barley malt syrup
1 1/3 cups self-rising flour
1/4 cup malted milk powder
2 tbsp cocoa powder
1 pinch baking soda
1/4 cup brown sugar
1/2 cup milk
1 None egg
3/4 cup heavy cream

1
To make the malt truffles, stir cream, milk chocolate and malted milk powder in a small heatproof bowl set over a small saucepan of simmering water until smooth. Reserve 1/2 cup mixture for malt sauce. Refrigerate remaining mixture for about 30 mins, or until firm. Roll heaped teaspoons of chilled mixture into balls and place on a baking tray lined with parchment paper. Freeze until firm.
2
Preheat oven to 350u00b0F. Line a 12-cup muffin pan with paper liners.
3
Stir butter and malt syrup in a small saucepan over low heat until smooth.
4
Sift flour, malted milk powder, cocoa powder, baking soda and sugar into a medium bowl. Stir in butter mixture, milk and egg until just combined. Distribute 1/2 of batter between muffin liners. Add a truffle to each recess then top with remaining batter. Bake for 20 mins, until a skewer inserted in the center comes out clean. Let cool for 2 mins then remove paper liners.
5
Meanwhile, stir reserved malt truffle mixture and heavy cream in a small saucepan over low heat until smooth.
6
Serve warm muffins with warm malt sauce.

1035

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup heavy cream, 7 oz milk chocolate, chopped coarsely, 1/2 cup malted milk powder, None None Warm Malt Truffle Muffins, and more.

Yes, Warm Malt Truffle Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Warm Malt Truffle Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions