Caramel Chocolate Muffins

Ingredients

35g Noir Cocoa Powder (SCC1462)
175g Salted Butter
140g Self-Raising Flour
175g Light Brown Sugar
2g Baking Powder
85g Ground Almonds
100g Milk
150g Whole Egg
1tsps Vanilla Extract (SCF1078)
140g White Compound Coating (SCC6004)
20g Caramel (SCM312)

Method

Filled with deliciously gooey caramel and giving an intense chocolatey taste, these fabulously simple muffins will sell like hot cakes! Black cocoa powder and white coating create an eye-catching marbling effect, while the hidden caramel core will delight customers from their very first bite.

How to Make Caramel Chocolate Muffins:

1. Preheat the oven to 160°C (fan) and arrange the muffin cases on a tray
2. Mix together the butter and sugar, until pale
3. Add the flour, Cacao Barry Noir Cocoa Powder, baking powder and ground almonds, mixing until a paste is formed
4. Add the egg, milk and vanilla, stirring until fully combined
5. Pipe or pour the batter into the muffin cases, filling 2/3 of the each case
6. Sprinkle the White Compound Coating on top of the muffins, and bake at 160°C for 20-25 minutes
7. After 20 minutes, test the bake with a skewer
8. Once baked, take out of the oven and allow to cool for 5-10 minutes before transferring to a cooling rack
9. Once fully cooled, pipe Caramel (or Callebaut Crema Gold, if you prefer) into the centre of each muffin and decorate

Enjoyed this recipe? These muffins would be delicious with Callebaut Crema Doppia Nocciola for a gorgeous hazelnut hit, or even Ruby Crema for that fresh, fruity taste, topped with a drizzle of Strawberry Flavoured White Chocolate!

Approximate costs

£5.67

Makes 12 Large Muffins

£0.47

Please note: All costs are based on current Keylink List prices and up-to-date supermarket prices for non-Keylink products. These are given in good faith. These recipe costs could be lower if you benefit from Keylink discounts.

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