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Caramel dessert muffins

Ingredients

  • 100g caramel-filled chocolate block
  • 2 cups plain flour
  • 1 tablespoon baking powder
  • 1/2 cup brown sugar
  • 1 cup milk
  • 1 egg, lightly beaten
  • 80g butter, melted

Caramel sauce

  • 100g butter, chopped
  • 2/3 cup brown sugar
  • 300ml sour cream

Method

  1. Step 1 - Place chocolate in freezer for 1 hour or until frozen. Preheat oven to 180°C. Grease a non-stick, 12-hole, 1/3 cup-capacity muffin pan. Sift flour and baking powder into a large bowl. Add sugar and stir to combine. Make a well in the centre.
  2. Step 2 - Combine milk, egg and butter in a jug and pour into well. Using a large metal spoon, stir until just combined. Chop frozen chocolate and fold into batter. Three-quarters fill muffins holes with batter.
  3. Step 3 - Bake muffins for 20 minutes or until a skewer inserted into the centre comes out clean. Allow muffins to cool in pan for 1 minute. Carefully transfer to plates.
  4. Step 4 - Make caramel sauce: Meanwhile, place butter and sugar in a saucepan over medium heat. Cook, stirring, for 3 minutes or until sugar is dissolved. Remove from heat and whisk in sour cream. Return pan to heat. Cook, stirring, for 3 minutes or until sauce is heated through (do not boil).
  5. Step 5 - Serve warm muffins with warm sauce.

Recipe Ingredient

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