Kiwi mum's recipe for ANZAC muffins with caramel filling goes viral

In the Kitchen

ANZAC biscuits, with their rolled oats and golden syrup goodness, have long been a symbol of ANZAC in Kiwi households.

But one Kiwi food blogger, Just A Mum NZ, has added a bit of a modern twist on the famous biscuit and turned them into beautiful moist muffins that incorporate all the best flavours from ANZAC biscuits - plus add a little 'zhuzh' with a yummy, creamy caramel filling.

Anna has the full recipe, including clever tricks for the recipe up on her blog.



  • Half a Can of Condensed Milk (200g)
  • 1 Tablespoon Chelsea Golden Syrup
  • 30 Grams Butter, diced


  • 100 grams Butter, diced
  • 1 1/4 Cups Milk, 315 mls
  • 4 Tablespoons Chelsea Golden Syrup
  • 1 teaspoon Baking Soda
  • 2 Cups Plain White Flour, 260 grams
  • 1/2 Cup Rolled Oats, 50 grams
  • 1 teaspoon Baking Powder
  • 2/3 Cup Chelsea Brown Sugar, 135 grams
  • 1/2 Cup Coconut (Finely Desiccated), 45 grams
  • 1 Egg, large


  • 1/4 Cup Rolled Oats, 25 grams
  • 1/4 Cup Chelsea Brown Sugar, 50 grams



  1. In a small saucepan combine the condensed milk, golden syrup and butter
  2. Heat gently on low, stirring continuously with a rubber spatula to ensure it does not stick to the sides or base.
  3. Gently cook for 6-8 minutes until it begins to just thicken and slightly change colour.
  4. Remove from the heat and set aside


  1. In a large saucepan add the butter, milk and golden syrup and bring this to the boil while whisking often
  2. Remove from the heat once boiling and add the baking soda and whisk well, the mixture will froth and rise!
  3. Set this mixture aside to cool completely while you prepare the rest of the recipe.
  4. Preheat the oven to 180C and prepare a muffin tray with baking spray or cupcake cases.
  5. In a medium mixing bowl add the flour, rolled oats, baking powder, brown sugar, and coconut and mix well to ensure no lumps remain and set aside.
  6. In a small bowl combine the topping of rolled oats and brown sugar and set aside.
  7. Once the butter mixture is cool add an egg to it and whisk well to combine.
  8. Pour the wet ingredients into the dry and gently mix until just combined. Do not overmix.
  9. Half fill each cupcake case with muffin mixture, then spoon a generous teaspoon of caramel filling into the centre of each one.
  10. Then top with the remaining muffin mixture until nearly full.
  11. Sprinkle each muffin with the rolled oats and brown sugar topping
  12. Bake for 20-25 minutes until the muffins spring back to the touch.
  13. Remove from the oven and allow to cool for 5 minutes in the tray
  14. Remove to a wire rack to serve warm or cold.