Chocolate Caramel Muffins
Chocolate Caramel Muffins

Chocolate Caramel Muffins

Time
PREP: 20 mins
Cook: 25 mins
Difficulty
Quite Easy
serves
Serves: 12

These sticky caramel muffins are a real favourite in the Carnation kitchen. Why not test them out in yours?

Chocolate Caramel Muffins
Great muffins! I have hit and miss with muffins but these were lovely. I was glad I read a review about adding chocolate chips!
Denise60 

Self-raising flour

250g

Caster sugar

100g

Cocoa powder

55g

Baking powder

2tsp

Eggs

2

Milk

150ml

Vegetable oil

4tbsp

You will also need…

12 hole muffin tin and muffin cases

Step 1 of 5

Preheat the oven to 190°C (170°C for fan ovens) Gas Mark 5.

Step 2 of 5

Mix the flour, sugar, cocoa and baking powder in a bowl.

Step 3 of 5

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!).

Step 4 of 5

Gently swirl through the rest of the caramel until rippled.

Step 5 of 5

Place muffin cases in the tin and spoon in the muffin mix. Bake for about 20 minutes, cool slightly then tuck in!

These muffins are scrumptious straight from the oven – perk them up the next day by microwaving for 10 seconds to warm the caramel.

Have you tried making this delicious recipe yet?

Let us know by reviewing it below

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Chocolate Caramel Muffins is rated 3.5 out of 5 by 12.
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Rated 1 out of 5 by from Far too dry After reading the reviews, I added an extra egg, some more oil and milk on top of the listed amount of ingredients, but the muffins still came out super dry
Date published: 2023-03-21
Rated 4 out of 5 by from Yummy Chocolate Caramel Muffins I bought the product a while ago and decided to use it recently. I made these cupcakes which have been very popular with family and friends. Will make them again.
Date published: 2023-03-09
Rated 3 out of 5 by from Tasty, but dry. I tried this recipe twice now, but even with following the instructions to the letter while these taste good enough, they end up coming out far too dry.
Date published: 2022-03-10
Rated 5 out of 5 by from Change of technique Having read all the reviews for this recipe I made my own corrections. I mixed the caramel only with the milk,eggs, and oil, as instructed. I chopped up 100grms of white chocolate and added that into the flour mixture before adding the oil, eggs, etc. Then I dropped teaspoonfuls of the muffin mix into the bottom of the paper cases, and on top of those put teaspoons of the caramel dotted round over the top of it. Lastly I finished by dropping the muffin mix on top of the caramel, finishing with a little more caramel dotted on top. These muffins are moist and delicious, heated for a short time in the microwave to de-frost them.
Date published: 2022-02-17
Rated 1 out of 5 by from Tasteless! Decided to try this today and to be honest I have just double checked I didn't miss an ingredient as they were so tasteless. Wish I had added some salt and they would hopefully then have tasted somewhat like salted caramel muffins. At least I had all of the stuff in the cupboard so I didn't really waste much.... Shame, they sounded so good...
Date published: 2021-12-16
Rated 1 out of 5 by from Dry and terrible I added extra chocolate but these were the most dry and bland muffins I’ve ever made , I’ll stick with Sally’s baking addiction for my muffins next time
Date published: 2021-08-28
Rated 5 out of 5 by from Add chocolate I'm pleased I saw the review about adding chocolate chips, I broke a chocolate bar instead. They turned out really nice!!
Date published: 2021-05-28
Rated 5 out of 5 by from 5* if you add chocolate chips! We swirled half the caramel though the mix as suggested, but the second half we dolloped into the muffin cases in between dollops of the chocolate mix, that way the caramel effect wasn’t lost and the muffins had some deliciously moist caramel spots where you can really appreciate the caramel!
Date published: 2021-05-19
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