Stiff Peaks

An indulgent journey into baking

Marbled Milk Muffins

Wait, what? Yeah due to an overstock of condensed milk in my kitchen I’ve been trying to cook up recipes which make use of this insanely sweet and deadly ingredient. Resembling something close to a traditional German Bundt Cake, these Marbled Muffins give new life to an unassuming ingredient.


Marbled Milk Muffins

  • 1 can of sweetened condensed milk (around 400g)
  • 4 large eggs
  • 140g plain flour + 1 tbsp plain flour
  • ½ tsp baking powder
  • 50g melted unsalted butter
  • 50g dark chocolate
  • 1 tbsp cocoa powder


  • 12 hole muffin tin, or any sized deep muffin tin
  • saucepan
  • oven preheated to 180º celsius (fan 160º)

(Makes 12)


Begin by gently melting the chocolate in a microwave or bain marie and then mixing in the cocoa powder before allowing to cool slightly. With the chocolate cooling, preheat your oven and prepare your muffin cases in your tin. Take a free standing mixer or electric whisk, and beat the eggs until light and frothy, then add in the condensed milk and melted butter and combine. At this stage you’ll see flecks of butter dispersed throughout the mixture, but that’s inevitable. In a separate bowl sieve together your dry ingredients then add them to the main bowl and combine until you have a smooth mixture.

Next separate the mixture evenly into two bowls. To one of the bowls add the chocolate and cocoa powder mixture. Mix together with a spatula until a consistent chocolate brown colour. To the other add an extra tablespoon of flour (or more) until the mixture is the same consistency as the chocolate one. The consistency will be fairly loose, which is intended.

Add a spoonful of each mixture into the muffin cases and fill around 2/3rd full. Take a knife or cocktail stick and drag it between the mixtures in each case to give a marbled effect. Bake in the oven for 25 minutes and then allow to cool before eating.