Chocolate Caramel Muffins

These sticky caramel muffins are a real favourite in the Carnation kitchen. Why not test them out in yours?
Serves: 12
  • 250g self-raising flour
  • 100g caster sugar
  • 55g cocoa powder
  • 2tsp baking powder
  • 2 eggs
  • 150ml milk
  • 4tbsp vegetable oil
  • 397g can Carnation Caramel

You will also need...

12 hole muffin tin and muffin cases
  • Very easy

    A guide to our ratings

    • Ridiculously easy!
    • Very easy
    • Easy
  • 20 mins
    total prep time

    25 mins
    ready to serve in

Each muffin typically contains

  • Calories 256 13%
  • Sugars 26.5g 29%
  • Fat 7.1g 10%
  • Saturates 2.5g 12%
  • Salt 0.63g 10%

of an adult's guideline daily amount*
* GDAa are guidelines. Personal requirements vary depending on age, gender, weight and activity levels.

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  1. 1. Preheat the oven to 190°C (170°C for fan ovens) Gas Mark 5.
  2. 2. Mix the flour, sugar, cocoa and baking powder in a bowl.
  3. 3. In another bowl, mix the eggs, milk, oil and a dollop of the caramel. Then, mix this gently into the flour until just combined, don’t beat hard (if it looks lumpy its right!).
  4. 4. Gently swirl through the rest of the caramel until rippled.
  5. 5. Place muffin cases in the tin and spoon in the muffin mix. Bake for about 20 minutes, cool slightly then tuck in!
  6. These muffins are scrumptious straight from the oven – perk them up the next day by microwaving for 10 seconds to warm the caramel.

Discussion Board

  • caiosha
    April 21, 2013
    lovely all the family enjoyed all gone in a few hours
  • BurkeysBird
    April 16, 2013
    These muffins are so easy to make. I found it was better to give the caramel a good stir before you fold it into the batter though. I also added some choc chips and spooned some of the caramel onto the top of the muffins before baking,this made them deliciously sticky! Gorgeous.

    Carnation says:
    How scrumptious Pat! Glad you liked the recipe :-)
  • hollybob
    April 15, 2013
    would you be able to use chocolate chips in them to make the extra chocolaty ??

    Carnation says:
    Holly you're a girl after our own hearts! Sounds scrumptious! Let us know how it goes! :)
  • Holly Pugh
    February 12, 2013
    Just made these, doesn't really taste of anything even though I used good quality cocoa powder! Very disappointed :(

    Carnation says:
    Hi Holly, oh dear! Sorry to hear that - it's one of our most popular recipes. Why not try our Banoffee Muffins instead?
  • Danielle
    February 09, 2013
    In step 4, does this just mean add the rest of the caramel and mix it into the mixture?

    Carnation says:
    Hi Danielle, basically yes - but it's lovely when you get pockets of caramel swirled through the mixture rather than completely mixed in. Happy Baking!
  • Stef
    January 18, 2013
    Just made these!! Taste great! Maybe over mixed as wasn't much caramel swirls inside but still lovely.
  • Jules
    October 21, 2012
    I found these muffins lovely but could taste the baking powder, id the recipe correct using 2 tsps?? or is it possible to reduce it or use something else like bicarb as well?

    Carnation says:
    Hi Julie, over to you to experiment! We think it needs 2tsp but you could try a little less or 1tsp baking powder and 1tsp bicarb of soda... See if that helps - we'd love to know!
  • MolaMoo
    September 24, 2012
    Beautiful, soft, tasty and all gone in a flash! Managed to make more than the 12 stated, but we didn't mind!