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Owl Muffins

Discover our Owl Muffin recipe, made with delicious chocolate cookies this adorable bake is an instant favourite.
  • Cooking time20 minutes
  • Prep time1 hour 0 minutes
  • Servings12 portions
recipe image Owl Muffins


  • 24 chocolate cookies
  • 165 g Stork tub
  • 125 g caster sugar
  • 2 medium eggs
  • 150 g self-raising flour
  • 25g cocoa powder
  • ½ teaspoon vanilla extract
  • 1 tablespoon semi skimmed milk
  • 80 g milk chocolate
  • 40 g full fat cream cheese

Nutritional facts

Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. For the Owl muffins, preheat the oven to 200 °C,180 °C fan oven, Gas mark 6. Line a muffin tin with paper cases. Split the chocolate cookies. Put the halves with the white cream aside. Crumble 12 of the other halves.
  2. Using an electric hand mixer, beat 125 g Stork, sugar and vanilla extract until smooth. Carefully mix in the eggs
  3. Mix flour and cocoa powder and stir into the batter alternatively with the milk. Mix in the crumbled cookies. Spoon batter into the muffin tins. Bake the muffins in a preheated oven for about 20 minutes. Test with a skewer or wooden toothpick, muffins are done when no liquid mix sticks to the skewer. Allow to cool down.
  4. Meanwhile, melt 40g Stork and chocolate in a saucepan over a low heat. Allow to cool slightly. Whisk in the cream cheese. Cool for about 20 minutes until a spreadable consistency. Spread chocolate cream on the muffins. Place the white chocolate cookies on the muffins as "eyes". Use the chocolate candy beans as "pupils" and "nose", use a little chocolate cream to stick on the "pupils" if required. Your owl muffins are done!