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4 caramilk muffins on wooden board with caramilk drizzle
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5 from 3 votes

Caramilk Muffins

Prep Time20 mins
Cook Time20 mins
Course: Dessert
Cuisine: American
Keyword: Caramilk Muffins
Servings: 12


  • 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!


Store in an airtight container for 1-3 days at room temperature. Can be stored in the freezer for 1-2 months in an airtight container, leave at room temperature to defrost completely before eating.