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This muffin highlights the malted milk flavor by combining malted milk powder with barley flour and whole wheat. Malt is also made from barley flour and is a natural fit in this recipe. This muffin recipe is not-too-sweet and nicely balances the flavors of chocolate and malt. The occasional nugget of melted chocolate from the chips is a nice touch.


14 muffins

Total time

45 minutes






  • 1 cup barley flour
  • 1 cup brown sugar
  • 1 tsp baking powder
  • 1¼ cups buttermilk
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup chocolate
  • 5 tbsp brown sugar
  • 2 tbsp milk
  • 2 tbsp cocoa
  • 1 tbsp corn syrup


  1. Preheat oven to 375°F. Grease or line a standard muffin pan with cupcake wrappers and grease them lightly.
  2. In a large mixing bowl, combine all the flours, sugar, baking powder, baking soda, cocoa powder, malted milk powder and salt.
  3. In another mixing bowl, whisk buttermilk, eggs (egg replacer mixture) and vanilla.
  4. Add the wet ingredients to the dry ingredients and mix until well combined. Divide the batter evenly in the muffin pans and bake for 25~30 minutes. Cool in the pan for 10 minutes. Remove onto a wire rack and cool completely.
  5. Make the Glaze: Place all the ingredients in a small saucepan. Bring to a simmer, stirring occasionally, then remove from the heat and drizzle over the tops of the cooled muffins.
Contains allergens

✅ Egg

✅ Dairy