I don’t think the Caramilk craze has really died out, I thought it might eventually when I made Caramilk Donuts, but it seems like it’s still going strong. And why wouldn’t it, it’s so delicious! I decided that chunks of Caramilk would be delicious in muffins so I made these Caramilk Muffins. There’s a whole block of chopped Caramilk in these, I saved one row for the drizzle, but you could totally skip that step and just add it all in, or save some chunks to place on the top of the muffins before they bake.
Ingredients needed for Caramilk Muffins
- Plain Flour
- Baking powder
- Chopped Caramilk
How do I make Caramilk Muffins?
Preheat the oven to 180c and line a 12 hole muffin pan with cupcake/muffin liners. Chop up the Caramilk block, set aside some if using for drizzling.
Place the egg and sugar in a bowl. Mix until combined.
Add in the vanilla, oil and milk. Whisk until combined as best as possible.
Add in the flour and baking powder and mix until it just comes together. Don’t over mix!
Add in the chopped Caramilk and gently fold through.
Fill the muffin pan until about 3/4 full.
Place in the oven for 15-17 minutes. Check if they’re done by placing a toothpick into a muffin, if it comes out clean they’re done.
Set aside to cool.
If you set aside some Caramilk to drizzle, melt the Caramilk in 20 seconds bursts in the microwave until almost melted. Mix through to smoothen and drizzle onto the muffins with a teaspoon or fork. Alternatively, fill a piping bag and pipe lines onto the muffins.
Tips and tricks for these Muffins.
Don’t over mix your batter, this will cause the muffins to be dry and dense. Mix until it just comes together, there may still be some flour chunks which is fine.
Save some of the Caramilk chunks to place on the muffins before they bake, this way you’ll have some chunks on the muffin tops, which looks great. Alternatively you could add it all in, or melt it and drizzle it onto the muffins after they’re baked and cooled.
Caramilk is a caramelised white chocolate made by Cadbury. It is sweet just like white chocolate, but has more depth to it’s flavour because it’s caramelised.
Any chocolate would substitute well for the Caramilk. You can make this as milk choc, dark choc or even white chocolate muffins.
These are best stored at room temperature for 1-3 days. Don’t store them in the fridge as this can dry out the muffins. Alternatively they can be stored in the freezer in an airtight container for 1-2 months. Let defrost at room temperature before eating.
- Muffin pan
- Cupcake/muffin liners
- Whisk and bowl
- 1 egg
- 2/3 cup sugar
- 1/2 tsp vanilla essence
- 1/2 cup oil
- 3/4 cup milk
- 1 1/4 cup flour
- 1 1/2 tsp baking powder
- 1 bar Caramilk (180g) Chopped into 1/2cm chunks
- Preheat your oven to 180c. Lightly spray your muffin pan or use muffin liners.
- Chop the caramilk, set 1 row aside if using to top the muffins or to drizzle.
- Place egg and sugar in a bowl and mix well.
- Add vanilla, oil and milk and whisk well.
- Add in the flour and baking powder and gently mix until just combined, do not over mix as this will cause the muffins to be dry.
- Add in the chopped caramilk and gently mix to disperse through the batter.
- Fill each muffin hole almost till the top until all the batter is finished.
- Place in the oven for 15-17 mins or until lightly golden on the tops and a skewer comes out clean.
- Let cool in the muffin pan.
- Once cooled, remove from the muffin pan and enjoy!