Chocolate and Caramel Muffins

Posted by admin | On: Jun 03 2015


  • 2 cups all-purpose flour

  • 1 ½ tsp baking soda

  • ¾ tsp baking powder

  • ¾ tsp salt

  • 12 tbsp unsalted butter

  • 2 cups plus + extra

  • 2 tablespoons sugar

  • ¾ cup cocoa powder

  • 2 tsps vanilla essence

  • 3 large eggs

  • 1 ¼ cups water

  • ¼ cup milk

  • 12 – 24 toffees (caramel sweets)



  1. Set the oven to 180C.

  2. Lightly oil 2 muffin pans and dust with flour.

  3. Sieve together the flour, baking soda, baking powder and salt and set aside.

  4. Beat the butter adding the sugar slowly to ensure it is well incorporated and becomes light in colour and fluffy.

  5. Add the cocoa powder and mix in well to ensure it is well incorporated.

  6. Add the eggs 1 at a time and mix in gently.

  7. Add the flour in batches and incorporate gently.

  8. Mix the milk and water together and warm removing from heat as soon as they start to boil.

  9. Add the milk and water to the batter and combine until the batter is smooth.

  10. Fill the muffin pans about ½ of the way to the top and place 1 toffee in the centre of each.

  11. Top of each muffin covering the toffee.

  12. Place the muffin pans in the centre of the oven and bake for about 20 – 30 minutes. Check for doneness by inserting a clean toothpick into the side of a muffin and if it comes out clean, the muffins are done.

  13. Remove the muffins from the ovens and set aside to cool for 15 minutes in the pan.

  14. Remove from the pan and serve warm.

  15. If you aren’t eating the muffins immediately, warm them in a microwave before you eat them.

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