Chocolate caramel muffins

Deliciously moist chocolate muffins with little pockets of caramel.

Serves: 12

Preparation time:  10 minutes

Cooking time:  20 minutes

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You will need

  • 250g self raising flour
  • 100g light soft brown sugar
  • 40g cocoa powder
  • 1 tablespoon baking powder
  • 2 eggs (1 whole and 1 egg yolk)
  • 150ml milk
  • 5 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 397g can Carnation Caramel
  • 12 muffin cases
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Recipe Information

Step by step guide to making Chocolate caramel muffins

  1. Preheat the oven to 190°C, 170°C or gas mark 5. Line a muffin tin with paper cases or squares of baking paper.
  2. Place the flour, sugar, cocoa powder and baking powder into a bowl and mix well.
  3. In a separate bowl, mix the egg, egg yolk, milk, oil and vanilla. Add the wet mixture to the dry ingredients and stir until just combined, without beating.
  4. Drop spoonfuls of the caramel into the mixture and gently swirl through, but don’t mix it in – it's nice to see little pockets of caramel in the finished muffins.
  5. Spoon the mixture into the lined tin, filling each case until quite full, and bake in the preheated oven for 20 minutes until springy to touch.
  6. Cool slightly and eat whilst still warm.

Cook's tip: Microwave cold muffins in the microwave for 10 seconds for best results, although there might not be many leftover!

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Nutritional information for Chocolate caramel muffins

Nutritional information for Chocolate caramel muffins

Nutrition type per serving
Calories 272 kcal
Total Fat 8.8g
Saturated Fat 2.7g
Salt 0.6g
Sugar 27.8g

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