Chocolate Caramel Muffins

These sticky caramel muffins are a real favourite in the Carnation kitchen. Why not test them out in yours?
Ingredients
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
  • Prep time
    20 mins

    Cook time
    25 mins

Each muffin typically contains

  • Energy 1139kJ 270kcal 14%
  • Fat 7.1g 10%
  • Saturates 2.5g 13%
  • Sugars 27.9g 31%
  • Salt 0.62g 10%

of an adult's Reference Intake (RI)
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

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Here's how easy it is...
  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

  • bikertj
    May 07, 2014
    I used grated and some melted chocolate instead of cocoa powder - it gave a mild milk chocolate taste -yum
  • foodchick828
    February 17, 2014
    I don't have self-raising flour. Can I use regular all-purpose flour instead? Do I have to add anything since I changed the flour?

    Carnation says:
    Hi Janice, Self-raising flour is very simple to make just add 2 tsp baking powder for every 150g/6oz of plain flour you use. Sieve ingredients together so that the baking powder is evenly spread.
  • Vixuk
    December 01, 2013
    Made these for the 1st time and found they were a little dry... Is it supposed to be that way? And it was a little heavy. How can I rectify this

    Carnation says:
    Hi Vixuk, sorry to hear you had disappointing results. We always find these muffins delicious and very moreish. There could be several reasons for dryiness but I would recommend adjust the cooking time as different ovens will have varying temperatures. It may be that your oven is a little warmer than most.We also find that older bananas give the best results.
  • ninder
    November 13, 2013
    So agree with Molamoo mine turned out huge too, could have turned out about 15, will do next time!
  • ninder
    November 13, 2013
    Made these today and they were delish and will definitely make again and again. :-)
  • 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!