Salted caramel double chocolate muffins...jheeze that's a big name for muffins ay. But I promise you they do taste as good as they sound.
Salted Caramel is supposed to be 'fashionable' at the moment in the world of food right so I thought hay why not give it a whirl and adapt a regular chocolate muffin recipe to make it into a salted caramel double chocolate muffin recipe. Which in my opinion sounds ten times better anyway.
You can never have too much chocolate right? I have found that chopping the chocolate up into chunks tastes soooo much better than just buying chocolate buttons!
Salted Caramel Double Chocolate Muffins:
*Disclaimer: This is not my own recipe it has been adapted from the Hummingbird Bakeries chocolate muffins*
*Disclaimer: This is not my own recipe it has been adapted from the Hummingbird Bakeries chocolate muffins*
Ingredients:
200g Caster Sugar
130g Plain Flour
50g Cocoa Powder
2tsp Baking Powder
1tsp Salt
160ml Whole Milk
1tsp Vanilla Extract
170g Butter (Melted)
120g Dark Chocolate (Roughly Chopped)
4 bars of caramel chocolate (I used Cadbury bars)
Method:
Method:
1.Preheat the oven to 170C, 325F or gas mark 3.
2. Put the eggs and sugar in a bowl and whisk until pale and well combined.
3.In a separate bowl sift together the flour, cocoa, baking powder and salt. In another bowl, combine the milk and vanilla extract.
4.Gradually beat these two mixtures together alternately into the egg mixture little by little. Beat until all the ingredients are well combined.
5. Stir in the melted butter with a wooden spoon until well incorporated then stir in the chopped dark chocolate.
6. Spoon the mixture till the muffin cases are half way full. Add 2-3 squares of caramel chocolate on top of each muffin. Then add a little more mixture on top till the caramel chocolate is just covered and place any leftover caramel chocolate on top of the muffins.
7. Bake in the preheated oven for 30 minutes (it took mine more like 50 minutes) until the muffins bounce back when touched.
8. Sprinkle with the salt and leave to cool for a bit. These muffins are best enjoyed warm.
These muffins are so gooey and best enjoyed warm whilst the caramel and chocolate pieces are still melted and scrummy. However, you can heat them up if you don't eat them till after cooled and they will be just as scrummy.
