Chocolate and salted caramel muffins
These chocolate, salted caramel and walnut muffins are very good and different from my double chocolate muffins which are irresistible! They are light, soft and have an intense cocoa taste. The salted butter caramel glaze and crunchy walnuts create a perfect harmony with the chocolate.
These muffins are so easy to make, and so economical ! As I mentioned earlier, I have a weakness for quick-to-make sweets, ideal for diversifying snacks. If you’re looking for more ideas for your snacks, this index is for you : Recipe ideas for afternoon tea
You can use them as a base for chocolate cupcakes.
Table of Contents
What you’ll like about this recipe
- Flavor combination : The blend of chocolate, salted butter caramel, and walnuts yields rich, balanced flavors.
- Soft texture : These muffins boast a light and airy texture, providing a delightful taste sensation with each bite.
- Caramel topping : The glaze introduces a harmonious blend of sweet and savory notes, complementing the chocolate and creating a delectable flavor contrast.
- Ease of preparation : This recipe is straightforward, suitable for beginners and experienced cooks alike.
- Low-cost recipe : Substituting cocoa for chocolate maintains the muffins’ deliciousness while reducing expenses, ensuring an economical choice for all.
Preparation steps
| NB: Find the detailed detailed ingredient quantities in the recipe card at the end of the article, which you can print out. |
Preheat the oven to 180°C ( 350°F ).
1. Combine all the dry ingredients in one mixing bowl, and in a separate bowl, mix the milk, oil, and eggs.
2. Gently blend the two mixtures until smooth. Avoid over-mixing.
4. Fill muffin cups three-quarters full for puffy muffins. Fill only halfway if you intend to use them as cupcake bases.
5. Bake for about 23 min. A skewer inserted into the center should come out dry.
For the salted butter caramel :
1. Place the sugar in an aluminum saucepan over medium heat. Let it caramelize without stirring.
2. Occasionally swirl the pan. Towards the end, use a spoon to dissolve any remaining sugar.
3. When the caramel is nearly done, heat the cream until boiling.
4. Remove from heat and carefully pour the hot cream into the caramel, stirring continuously to avoid splattering.
5. Once well combined, add the butter and mix thoroughly.
6. Return the saucepan to the heat and simmer until the caramel thickly coats the back of a spoon. Remove from heat and let it cool.
Finish
Decorate as you like or enjoy plain. I used salted butter caramel and walnuts. I topped the muffins with creamy caramel and used a fork to create ridges from top to bottom.
Then I added a few walnut kernels on the top.
Suggestions for other muffin recipes
Chocolate muffin, topping buttercream
chocolate muffins with salted caramel and walnuts
INGREDIENTS
- 2 eggs
- 200 g sugar (7 oz)
- 2 teaspoons vanilla powder or liquid optional
- 150 ml vegetable oil sunflower or peanut (5 fl oz)
- a pinch of salt
- 300 g flour (10.5 oz)
- 335 ml milk (11.3 fl oz)
- 2 teaspoons baking soda
- 1 packet baking powder 7 g (0.25 oz)
- 4 tablespoons unsweetened cocoa powder
- A few walnut halves
For the salted butter caramel
- 200 ml heavy cream ( 7 oz )
- 300 g sugar (10.5 oz)
- 75 g butter or semi-salted butter (2.6 oz)
- A pinch of salt or more to taste if using unsalted butter
PREPARATION
- Preheat the oven to 180°C ( 350°F ).
- Combine all the dry ingredients in one mixing bowl, and in a separate bowl, mix the milk, oil, and eggs.
- Gently blend the two mixtures until smooth. Avoid over-mixing.
- Fill muffin cups three-quarters full for puffy muffins. Fill only halfway if you intend to use them as cupcake bases.
- Bake for about 23 min. A skewer inserted into the center should come out dry.
For the salted butter caramel
- Place the sugar in an aluminum saucepan over medium heat. Let it caramelize without stirring.
- Occasionally swirl the pan. Towards the end, use a spoon to dissolve any remaining sugar.
- When the caramel is nearly done, heat the cream until boiling.
- Remove from heat and carefully pour the hot cream into the caramel, stirring continuously to avoid splattering.
- Once well combined, add the butter and mix thoroughly.
- Return the saucepan to the heat and simmer until the caramel thickly coats the back of a spoon. Remove from heat and let it cool.
Finish
- Decorate as you like or enjoy plain. I used salted butter caramel and walnuts. I topped the muffins with creamy caramel and used a fork to create ridges from top to bottom.
- Then I added a few walnut kernels on the top.
Thank you for visiting my baking blog and your comments.
muffins, chocolate, patisserie, cakes, cupcakes, caramel