Caramel & Chocolate Chunk Muffins

Name: Caramel & Chocolate Chunk Muffins
Yield: 10 servings
Cuisine: American
Ingredients: 150 grams Cake flour; 4 grams Baking powder; 60 grams Margarine (or butter); 40 grams Sugar; 1 Egg; 60 ml Milk; 60 grams Chocolate; 50 grams Store-bought caramel squares

cookpad.japan @cookpad_jp

I usually make them with chocolate, but I wanted to eat with caramel, so I created this recipe.
I used store-bought caramel squares, though.

It's very easy to make!! Mix in the order, and when you add dry ingredients, make sure that you fold them in.
I recommend chopping the caramel squares into small pieces and the chocolate into larger pieces.
When the caramel pieces are too hot, they get sticky, so cool them down, then use them. Recipe by +pocopoco+

I usually make them with chocolate, but I wanted to eat with caramel, so I created this recipe.
I used store-bought caramel squares, though.

cookpad.japan @cookpad_jp

I usually make them with chocolate, but I wanted to eat with caramel, so I created this recipe.
I used store-bought caramel squares, though.

Saved

Ingredients

10 servings

150 gramsCake flour
4 gramsBaking powder
60 gramsMargarine (or butter)
40 gramsSugar
1Egg
60 mlMilk
60 gramsChocolate
50 gramsStore-bought caramel squares

Saved

Steps

1

Lightly microwave the caramel squares (until they bend a little bit when you press down with your fingers), and cut into small pieces. Chop the chocolate into preferred sizes.
2

Mix the soft margarine well with a whisk, add the sugar, and mix well until the mixture becomes white. Add the egg, then milk in that order.
3

Addition: When you use cold milk, it makes the mixture separate a little bit, but it's OK as long as it doesn't completely separate.
4

Add the chopped caramel squares and chocolate, and sift in the cake flour and baking powder, then fold them in with a spatula from the bottom of the bowl.
5

Place the muffin cups on a baking sheet, and fill them with the mixture to about 60 ~ 70% full. Bake in the oven for about 25 minutes at 180°F celsius. The caramel might over flow from the cups, so it's a good idea to line the baking sheet with parchment paper.
6

The caramel melts in the dough.