Snickers Muffins

Anyone who remembers my traumatic tales of chocolate-egg-less Easters will not be surprised to learn that my parents had quite a strict policy on chocolate bars when I was a nipper.  Packets of biscuits were fine, even little biscuit bars like a Club, Gold or Breakaway were allowed, but genuine chocolate bars were strictly for the weekend.  On Friday and Saturday nights my brother and I were given 50p each (it later went up to £1 – I shudder to think how little we could get for that now!) to spend in the corner shop on a bottle of pop and a sweet of our choice.

I went through phases with chocolate bars, before I saw the error of my ways and settled down with Double Deckers for life.  Sometimes I would crave Cadbury’s Caramel bars, sometimes Toffee Crisps, there was even a month when I was mad about Milky Ways.

I’ve never had an obsession with Snickers, never eaten them on a regular basis.  But they’ve always been there, for when I needed a serious snack.  Let’s face it, Snickers fill you up.  You can’t wolf them down, as the nougat and caramel are so chewy.  You can’t nibble off one layer at a time, as I so like to do with most things, because it’s such a complete package.  They’re not girly, from the packaging to the big chunky bar.  They’re a feast.

And now here they are in cake form.  Gooey little chunks of Snickers nestled in a nutty cake – not nearly as sickly sweet as you might expect from the name.

I wonder if they would work with Double Deckers too?

Snickers Muffins

Nigella Lawson recipe, makes 12


250g plain flour

6 tbsp golden caster sugar

1.5 tbsp baking powder

pinch of salt

6 tbsp crunchy peanut butter

60g butter, melted

1 egg, beaten

175ml milk

3 Snickers bars, chopped


1.  Preheat the oven to 200C and line a muffin tin with 12 paper cases.

2.  Stir together the flour, sugar, baking powder and salt.

3.  Add the peanut butter and mix until you have a bowl of coarse crumbs.

4.  Separately, combine the melted butter, egg and milk.  Pour this mixture into the bowl and stir gently until it forms quite a sticky, dough-like batter.

5.  Mix in the Snickers pieces.

6.  Spoon the mixture into the muffin cases.  Bake for 20-25 minutes until the tops are risen and golden. Sit the tin on a wire rack for 5-10 minutes, then remove each muffin from the tin and sit them on the rack.

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2 Responses to Snickers Muffins

  1. Emma says:

    A Nigella recipe I never knew about! They look really delicious, especially with the crunchy peanut butter.

    • Jenny says:

      Thanks Emma, they really were delicious. They’re from How To Be A Domestic Goddess – I’m sorely tempted to bake everything in that book!

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