Soft and fluffy, caramilk muffins with chunks of caramilk chocolate and a gooey caramel centre.
Hey I'm Grace! I'm one of Vanya's sisters and I love baking. She's asked me to contribute some of my favourite recipes to the website which is so exciting.
I'm a qualified chef and have worked in kitchens in New Zealand and overseas. I have even had my own dessert caravan which was super fun, I hope you enjoy my recipes!
Crispy on the top and super soft and light in the middle, these Caramilk Muffins have a delicious flavour and always go down a treat with friends and family. The indulgent caramel centre makes this recipe very impressive yet they are actually very quick and simple to make.
I love them warm from the oven, but they will taste great for days! Caramilk chocolate is pretty nostalgic for me, I remember it from the first time it came out! It's so cool to see it back in the shops these days.
How to make Caramilk Muffins:
To begin, preheat the oven to 190°C fanbake. Grease a 12 piece muffin tin or line with paper cases. Combine the sugar with the butter, oil, eggs, milk, vanilla essence and lemon juice then mix well. Sift in the salt, flour, baking powder and soda then add in the coconut.
Mix to combine before folding in ⅔ of the chopped Caramilk block. Fill the muffin cases ⅔ full, then add a large teaspoon of the firm, tinned caramel to the centre of each muffin. Top them with the remaining muffin mix so they are nice and full.
Decorate with the remaining Caramilk chocolate and some extra coconut. Bake for 20-25 minutes until cooked through. Remove from the oven and leave to cool for 10 minutes before transferring to a cooling rack.
Are you also a massive Caramilk fan? Be sure to check out these viral recipes for Caramilk Chunk Cookies, Caramilk Rocky Road and Caramilk Mousse.
Common questions about Caramilk Muffins:
What happens if you overmix muffin mixture? Short answer - it makes them hard! Overmixing causes the gluten in the flour to develop which makes the mixture denser and changes the way they bake. By mixing until just combined, your muffins will turn out light and fluffy.
How do you keep the tinned caramel from spreading throughout the muffin? Don't mix it! When you open the can, scoop the hard caramel straight from the tin into the muffins. This way it remains firm. When you mix it, it becomes runny and hard to work with.
Why has my mixture gone lumpy? This can happen when the wet ingredients are too cold. To avoid this, make sure your eggs and milk are at room temperature before adding to the melted butter.
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Caramilk Muffins
Soft and fluffy muffins with a crispy coconut topping and decadent caramel centre.
Ingredients
- 1 cup white sugar (200g)
- 100g butter, melted
- ½ cup vegetable oil (125 ml)
- 2 eggs
- 1 cup milk (250ml) room temp
- 1 tsp vanilla essence
- 1 Tbsp lemon juice (optional)
- 1 tsp salt
- 2 ½ cups plain flour (375g)
- 1 Tbsp baking powder
- ¼ tsp baking soda
- ½ cup desiccated coconut
- 1 block Cadbury Caramilk Chocolate (chopped)
- ½ can Highlander tinned Caramel
Instructions
- Preheat the oven to 190°C fan bake. Grease a 12 piece muffin tray or line with paper cases for quick and easy clean up.
- Combine the sugar with all the wet ingredients (butter, oil, eggs, milk, vanilla and lemon juice) in a bowl and mix well
- Sift in the salt, flour, baking powder and baking soda. Add the coconut and stir till just combined. Don't overmix.
- Chop up the chocolate into chunks and fold in about ⅔ of the block, saving some to garnish on the top.
- Fill the muffin cases about ⅔ full, then add a large teaspoon of the tinned caramel into the centre of each muffin. Top them with the remaining muffin mix so they are nice and full.
- Decorate with the remaining Caramilk and some extra coconut. Bake for 20-25 minutes until cooked through.
- Remove from oven and let them cool for a few minutes in the tin before transferring to a cooling rack. Enjoy!
Notes
- Muffin cases are great for clean up and also, prevent the chocolate sticking to the bottom of the tin.
- Coconut thread or chips both look great sprinkled on top of the muffins.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 340Total Fat: 18gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 49mgSodium: 431mgCarbohydrates: 41gFiber: 1gSugar: 20gProtein: 4g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Rachel says
How do you stop the muffin from sticking to the muffin cases? when they cool and I peel the case I find it breaks the muffin apart. Thanks
VJ cooks says
There are a few things you can do.
- Use non-stick cases
- Lightly spray cases with canola oil spray
- Peel them off when they are warm, but not hot!