Kit-Kat Muffins | Eggless Muffins Recipe

Most of my recipe ideas actually come from what I have on hand. Afterall what is baking if not being innovative and impressive at the same time?

Well, the story with these Kitkat Muffins is also something like that. It started with writing a Vanilla Muffin recipe for the blog. You know, simple & sweet? But midway through the recipe trial I saw this giant box of kitkats just lying around in the office and I thought why has no one done Kitkat Muffins before?

I mean we have Oreo Muffins, we have Snicker Cupcakes, Ferrero almost-every-single-recipe-on-the-Earth so why not Kitkat Muffins?

And that was that. It was decided. I was doing Kitkat Muffins. 

What is a Muffin?

Ideally a muffin is a dome shaped bread which is baked in a cup or cup-shaped papers and is taken with a cup of coffee or milk. Muffins essentially have a fruits or nuts mixed in the batter before baking and is a wholesome addition to the breakfast and is so fulfilling that one muffin is enough to make you full. 

Muffins also have toppings like a crumble which is made with butter, flour and a flavouring and that gives it an amazing crunchy texture when you take a bite. 

Kitkat Muffin Recipe

Baking Equipment Needed

  • Muffin Tray- To hold the cupcake liners while baking 
  • Silicon Spatula- For mixing & folding the batter
  • Balloon Whisk- To mix all the dry and wet ingredients properly
  • 2 Big bowls- To keep dry and wet ingredients separately 
  • Cupcake Liners- These are bake proof paper liners that you put in the muffin tray and pour the batter in to make the muffins


- Dry ingredients 

  •   All purpose flour- 1+1/4 cup or 150gm
  •   Cornflour/Cornstarch- 2 tbsp or 20gm
  •   Baking Soda- 1/2 tsp 
  •   Baking Powder- 1/2 tsp 
  •   Salt- a pinch 
  •   Kit-Kat- 8 Fingers (2 bars with 4 fingers each)

-Wet Ingredients  

  •   Condensed Milk- 1/2 cup or 150gm
  •   Yoghurt- 150gm
  •   Vanilla Extract- 2tsp 
  •   Vegetable Oil- 1/2 cup or 110ml 


1. Preheat your oven to 170℃

2. In a large bowl and place a sieve on the rim, sift all your dry ingredients through it. We sift the dry ingredients because they tend to have lumps and doing this incorporates a lot of air. 

3. In another large bowl, with the help of a whisk start by mixing condensed milk and yoghurt and then add vanilla and oil. 

4. Oil takes a little more time to mix and be patient.

5. Next step is to fold the dry ingredients in the wet mix. Fold in two batches as this will make sure that the batter is lump free and will reduce the chances of overmixing. at 

6. Fold in the chopped Kit-Kat chunks and with the help of a scoop, fill your cupcake liners with the batter, covering almost 3/4th of the cupcake liner. 

7. Bake at  170℃ for 15-18 minutes until a skewer inserted comes out clean. 

8. You should wait for the muffins to cool down but we never follow rules so just dig right in! 

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