Chocolate surprise muffins*

Oh yummy, yummy, yummy!

I’ve been making some lovely chocolate muffins for a few years now. It’s a quick and easy mix, and so plain that I usually dress it up a little, with some chocolate chips stirred through the mix, or perhaps a chocolate button in the middle. But a couple of weeks ago, I realised that I might be able to make them with a spoonful of caramel in the middle. So I did, with the assistance of my girls. They are truly divine. You should race out and buy the ingredients now, and have a go at them yourself. Actually, you’re likely to have most ingredients on hand already, but you may need to get some sweetened condensed milk.

Condensed milk, butter, brown sugar, in a small saucepan

Caramel ingredients

Start by making a small amount of caramel sauce. On our first attempt, the girls and I mixed together 1 tablespoon of butter, 2 tablespoons of brown sugar and 2 tablespoons of sweetened condensed milk. The result was so-so: nice enough, but not quite there. Next time, we tried 1 tablespoon butter, 1 tablespoon brown sugar, 1 large tablespoon of golden syrup, and 2 tablespoons of sweetened condensed milk. The flavour was better – there was a bit of an edge to the caramel, a fuller flavour. The measures are approximate, but the proportions are about right. Opt for more (well-rounded tablespoons) rather than less, so you get more caramel mix.

Thick golden brown caramel, pushed to one side of the saucepan and holding its shape

Thick caramel, pushed to one side of the saucepan and holding its shape

Put all the ingredients in a small saucepan. Use one with a heavy base, if possible. Stir over a low heat until all the ingredients have melted and combined, then bring them to a simmer. Reduce the heat, and let the mix cook for about four minutes, stirring every now and then, to make sure that it doesn’t catch. The mix should thicken up quite a bit. It will need to cool and thicken some more before you use it in the muffins, so once the four minutes is up, set the saucepan aside while you prepare the muffins.

Preheat your oven to 200 degrees Celsius (that’s about 390 – 400 Fahrenheit), and grease your muffin pans (I use spray on canola oil).

The muffin mix itself is a basic one. You can use it for almost any muffin, with variations.

First of all, melt 100gms of butter in a large bowl or jug, and set it aside to cool a little.

Next, sift into a large bowl, 1 and 1/2 cups of flour and 1 and 1/2 tsp of baking powder (or just use 1 and 1/2 cups of self-raising flour), and for chocolate muffins, 2 tablespoons of cocoa.

Stir in 3/4 cup of sugar, and mix well. At this stage, if you were making say, chocolate chip chocolate muffins, you would stir in the chocolate chips (plenty, of course), or the poppy seeds, or any chippy chunky dry ingredients that you thought might enhance the end product. But I’d go with the chocolate version, if I were you.

Butter-egg-milk mix in jug, dry ingredients in large bowl, cooked caramel in saucepan, muffin pan

Butter-egg-milk mix in jug, dry ingredients in large bowl, cooked caramel in saucepan, muffin pan

That’s the dry ingredients done. One of the tricks to successful muffin making is to minimise beating, so next, get all the wet ingredients ready, so you can mix them quickly.

Break one egg into the melted butter, and mix well with a fork. The mix will thicken up a bit. Then add 1 cup of milk to the butter and egg, and mix some more.

Make a well in the dry ingredients, pour in the butter-egg-milk mix, and stir until the dry ingredients are mixed through. (At this stage, you would add blueberries, or stewed apple, or chunks of peach, or whatever wet variation you fancied, if you were experimenting with the basic mix.)

12-cup muffin pan, each cup 1/2 filled with batter, small dot of caramel in middle of batter in each cup

12-cup muffin pan, each cup 1/2 filled with batter, small dot of caramel in middle of batter in each cup

Using a 12-cup muffin pan, fill each cup about 1/3 to 1/2 full with the mix. A rounded soupspoon is probably about right. Make sure you leave enough mix to cover up the caramel. Using a teaspoon, make a small hollow in the centre of each raw muffin. Then, get the caramel mix, and using a couple of spoons, one to scrape the mix off the other, put about 1/2 teaspoon, or maybe a bit more, of caramel in each hollow. Then use the remaining muffin mix to cover the caramel.

Put the muffins in the oven, and cook for about 12 minutes, until they feel springy to the touch. While they are cooking, scrape the remaining caramel mix onto teaspoons, summon the children, and give them one each. Use a dessertspoon for yourself.

Once the muffins are cooked, let them cool in the pan for a couple of minutes, then put them on a rack. Cool for a few more minutes, and then, enjoy!

Basket of chocolate muffins, one split open to show the gooey caramel inside

Basket of chocolate muffins, one split open to show the gooey caramel inside

It turns out that if you are under a certain age,** you can poke your finger into the caramel and lick it off, or just stick your tongue directly into it, which will definitely enhance the muffin eating experience.

Packet of Cadbury Caramel Buttons

If you are a busy parent, or just plain busy, you may not have time to make the caramel. It turns out that these Cadbury Caramel Buttons do very nicely. I put two into each muffin. Then I eat the rest, all by myself.

* Why, yes! These are inspired by Stef’s excellent Lemon Surprise Cupcakes.
** Probably about 120.

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7 responses to “Chocolate surprise muffins*

  1. I’m wondering if it would work with just a dollop of straight-up dulce de leche.

  2. This is the first time I’ve ever heard of such a wonderful thing as dulce de leche. I want some right now!

    I don’t see why it wouldn’t work. The muffin should form a case around it quite happily. And it should still have the same lickable, finger-pokeable qualities.

  3. You know, I just happen to have a packet of those caramel buttons in the pantry. I also have 2 tins of condensed milk but they are destined for chocolate caramel slice which David assures me he’s going to cook any day now.

  4. or you could try getting carmalized condensed milk. I have seen it New Zealand so they must have some in Australia.

  5. Oh my, that is so cruel.

  6. Someone suggested using those jersey caramel lollies too. Apparently they melt nicely in the oven in the middle of a muffin. Haven’t tried them myself yet though.

  7. My friend in Christchurch used to make these with Rolos. (Or Roloes.)
    Rolo Muffins anyway.
    So useful for those suffering from unwanted scrawniness! Fill out your wrinkles the muffin way…