Anzac muffins

Enjoy the timeless flavours of Anzac biscuits through these warm, buttery muffins - fabulous served with butter and golden syrup.

  • 10 mins preparation
  • 20 mins cooking
  • Print


Anzac muffins
  • 2 cup plain flour, sifted
  • 1 cup anzac biscuit crumbs, plus 1/2 cup extra (about 8 biscuits in total)
  • 1/2 cup caster sugar
  • 2/3 cup milk
  • 125 gram butter, melted, cooled
  • 1 egg, lightly beaten


Anzac muffins
  • 1
    Preheat oven to moderate, 180°C. Line a 12-hole muffin pan with paper patty cases.
  • 2
    In a large bowl, combine flour, Anzac crumbs and sugar. In a jug, whisk together milk, butter and egg. Mix into dry ingredients until just combined - 16 strokes is usually enough (there will still be small pockets of flour).
  • 3
    Spoon into muffin cases. Sprinkle tops with extra Anzac crumbs. Bake for 15-20 minutes, until cooked when tested with a skewer. Cool in pan for 5 minutes before transferring to wire rack. Store in an airtight container.


If liked, serve these warm with butter and golden syrup.

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