Salted Caramel Chocolate Muffins

Rachel

Salty and sweet chocolate muffins, perfect for grab and go!

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Prep Time 10

Cook Time 25

Total Time 35

Course Afternoon Tea, Dessert

Cuisine American, British

Servings

Calories 272 kcal

Equipment

12 - hole Muffin Tin

Muffin Cases

Electric Stand Mixer

Ingredients

250 g Self-Raising Flour
100 g Caster Sugar (or granulated)
50 g Cocoa Powder
2 tsp Baking Powder (level teaspoons)
150 ml Milk
4 tbsp Vegetable oil
350 g Salted Caramel Sauce (or Full jar plus extra to drizzle on top)
100 g Chocolate Chips (optional)
2 tbsp Plain Yoghurt

Instructions

Preheat the oven to 190℃/170℃Fan/Gas 5/375℉. Place the muffin cases in a muffin tin.
Mix the flour, baking powder, cocoa powder and sugar in a bowl.
Add the milk, eggs, oil, yoghurt and half of the caramel sauce and mix through until just combined. Add the chocolate chips if using.
Gently swirl the rest of the caramel sauce into the mixture until rippled.
Spoon the mixture into the muffin cases about ¾ full. Bake for 20-25 minutes.
Serve warm with an extra dollop of caramel sauce on top. Enjoy!

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Nutrition

Calories: 272kcalCarbohydrates: 49gProtein: 4gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 2mgSodium: 178mgPotassium: 152mgFiber: 2gSugar: 31gVitamin A: 51IUVitamin C: 0.2mgCalcium: 88mgIron: 1mg

Keyword jar of salted caramel

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