Chocolate Caramel Muffins

Total time: 55m
Preparation Time: 30m

For 12 pieces

Nutritional Information

Contains 339 Kcal, 6g Protein, 39g Carbohydrates, 18g Fat


  • Speedy Dough
  • 200 g white flour
  • 130 g ground hazelnuts
  • 100 g dark chocolate, coarsely chopped
  • 3 tbsp. cocoa powder
  • 2.5 tsp. baking powder
  • 1 pinch salt
  • 120 g sugar
  • 80 g butter, flüssig, abgekühlt
  • 2.5 dl milk
  • Topping
  • 1.5 tbsp. milk
  • 150 g soft caramels (e.g. All Butter Fudges)
  • 0.25 tsp. sea salt
  • Utensils
  • Für ein Muffinsblech mit 12 Vertiefungen von je ca. 7 cm Ø, mit Papier-Backförmchen ausgelegt oder gefettet

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  • Speedy Dough

    Mix the flour, sugar, hazelnuts, chocolate, cocoa, baking powder and salt in a bowl.
  • Backen

    Stir in the milk and butter. Spoon the dough into the prepared bun tray and bake for approx. 25 minutes in the middle of an oven preheated to 180°C. Remove from the oven, cool on a cooling rack.
  • Topping

    Melt the caramels with the milk in a pan over low heat, stirring constantly. Let cool slightly, then spoon over the muffins and sprinkle with sea salt.
  • Haltbarkeit:

    in einer Dose gut verschlossen ca. 2 Tage.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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