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Recipe Caramel & Choc-Chip Muffins

Caramel & Choc-Chip Muffins
  • Makes 12
  • 25 minutes
  • Difficulty Easy
  • 8 Ingredients
By

56 Comments

Do you know the muffin man who lives in Drury lane?
Preparation 15 minutes
Cooking 25 minutes

Ingredients (makes 12 )

  • 2 cups self-raising flour, sifted
  • 3/4 cup dark brown sugar
  • 3/4 cup dark chocolate chips
  • 1 cup milk
  • 125g butter, chopped
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup Nestle Caramel Top 'n' Fill

Method

  1. Preheat oven to moderate, 180C. Line a 12-hole muffin pan with paper patty cases. In a large bowl, combine the flour, sugar and chocolate chips, stirring well.
  2. Heat milk and butter together in a small saucepan on medium until butter has melted. Allow to cool. Add egg and vanilla, whisking to combine. Make a well in the centre of the flour mixture and pour in the milk mixture. Stir until just combined.
  3. Lightly fold through the caramel. Divide mixture between patty cases. Bake for 20-25 minutes or until skewer inserted into the centre comes out clean and dry. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely.

Notes

Tip - Caramel Top 'n' Fill is available from supermarkets. Store muffins in airtight containers for up to 5 days. Freeze for up to 2 months. Wrap individually in plastic wrap or place in an airtight container. I just used caramel topping as I couldn't find any caramel top 'n' fill and use 1/4 cup instead of 1/2 cup. Also I am not really fond of dark stuff so I used brown sugar instead of dark brown sugar and milk chocolate chips instead of dark chocolate chips.

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