Caramel & Chocolate Chunk Muffins

Caramel & Chocolate Chunk Muffins

They retain the sweet flavor from store-bought caramel and chocolate The melted caramel in the dough makes me happy. Since I used sweet ingredients, I made the dough not too sweet.

Ingredients: 4 cm diameter small muffin cups x 10 pieces

Cake flour
150 g
Baking powder
4 g
Margarine (or butter)
60 g
40 g
60 ml
about 60 g (=12 pieces of pre-cut chocolate)
Store-bought caramel squares
about 50 g(10 pieces)


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 degrees 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.

Story Behind this Recipe

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.