Muffins Made with KITKAT® Spread

A great moist muffin baked with crushed KITKAT® Fingers in the batter and stuffed with KITKAT® Spread.
  • 1:00 TIME
  • 8 Portions
  • easy



Flour, All-Purpose, unbleached

2 1/4 cup

560 ml.

Sugar, yellow

2/3 cup

167 ml.


1/4 tsp.

1.25 ml.

Baking Soda

1/2 tsp.

2.5 ml.

Baking Powder

1 tsp.

5 ml.

Canola Oil

6 2/3 tbsp.

100 ml.




3/4 cup

188 ml.

Vanilla Extract

1 tsp

5 ml.

KITKAT® Bars, Crushed

2 x 45 gr bars


KITKAT® Spread, refrigerated

1 tbsp. / muffin

15 ml. / muffin

Turbinado Sugar, AKA Sugar in the Raw

1/2 tsp. / muffins

2.5 ml.



  1. In a large bowl with a lid combine flour, sugar, salt, baking soda and baking powder. In a separate bowl combine oil, eggs, buttermilk, and vanilla. Add wet to dry and gently fold together only until all ingredients are wet. Add crushed KITKAT® bars to mix and combine.
  2. Set oven to 350 F convection. Place paper muffin cups in pan and build muffins in the following order.
  • Using a spoon place 2 tbsp. of batter and place in bottom of paper muffin cup.
  • Using a teaspoon – make a well in centre of each batter. This is where you will place a scoop of KITKAT® Spread.
  • Use a spoon scoop 1 tbsp of cold KITKAT® Spread and place in the hole in the centre of batter.
  • Place 4 tbsp of batter on top of spread, slightly press down with spoon around the edge of the muffin to ensure no spread escapes when baking.
  • Sprinkle top of muffin with sugar.
  1. Place in oven at set timer for 18 minutes. Turn in oven if required. Test doneness by firmness of top.
  2. Cool in pan for 10 minutes. Move to cooling rack.
  3. Garnish top of muffin with a drizzle of KITKAT® Spread and a KITKAT® Mini Finger.