Chocolate muffins with caramel

Total time: 55m
Preparation Time: 30m

For 12 piece

Nutritional Information

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


  • Super-quick muffin mix
  • 200 g white flour
  • 130 g ground hazelnuts
  • 3 tbsp cocoa powder
  • 100 g dark chocolate, roughly chopped
  • 2.5 tsp baking powder
  • 1 pinch salt
  • 120 g sugar
  • 80 g butter, melted, left to cool
  • 2.5 dl milk
  • Topping
  • 1.5 tbsp milk
  • 150 g soft caramels
  • 0.25 tsp sea salt
  • Utensils
  • One muffin tin with 12 holes each approx. 7 cm in diameter, filled with muffin cases or greased

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  • Super-quick muffin mix

    In a bowl, mix the flour with all the other ingredients up to and including the salt. Mix in the milk and butter. Spoon the batter into the prepared muffin tin.
  • To bake

    Approx. 25 mins. in the centre of an oven preheated to 180°C. Take the muffins out of the oven, allow to cool slightly, remove from the tin and leave to cool on a rack.
  • Topping

    Heat the caramels and milk in a pan over a low heat, stirring constantly until melted. Allow to cool slightly, then spoon over the muffins and sprinkle with fleur de sel.
  • Shelf life:

    Store in an airtight container for approx. 2 days.

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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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