If you thought Double Chocolate Muffins were good then you need to try these Double Chocolate Caramilk Muffins! A delicious chocolate muffin batter is packed full with chocolate chips and then studded with Cadbury Caramilk for a gooey centre. These are a must bake for any chocolate fan.
WHY YOU WILL LOVE THIS RECIPE?
Chocolate and more chocolate | These are a chocolate lovers dream! Every mouthful is packed full of rich chocolate with the subtle flavour of caramelised white chocolate which pairs so well.
Perfect Muffin Top | The perfect muffin is one that is well risen with a distinctive muffin top hanging over the edge. As we rely on raising agents to give us this rise, there is a secret trick to ensuring you get that perfect top every time. Read more below.
Easy and Delicious | Unlike cupcakes that depend on the creaming method to create air, muffins are made in fewer steps because they’re classed as a quick bread. This means that they rely on bicarbonate of soda and baking powder to get a good rise. Because of this there’s so much less work for the baker and most of the ingredients can just be thrown together quickly as the raising agents do all the hard work for you.
HOW TO MAKE THESE DOUBLE CHOCOLATE CARAMILK MUFFINS
Firstly let’s take a look at what you will need to create these delicious muffins
Caster sugar | The caster sugar gives these the lovely sweetness, but if you want to add golden caster sugar instead you can as this would add a delicious butterscotch taste.
Large Egg | As with all bakes ensure your eggs are room temperature to ensure the don’t effect the over temperature of the batter.
Vanilla extract | Vanilla is a great partner to all bakes. Alone its a great flavour, but in a bake it works with all the other flavours and brings them alive!
Melted Butter | Lot of muffins including some of other recipes, have used oil, but this recipe uses butter which give the muffins a really delicious texture and a better depth of flavour.
Buttermilk | To get a good rise you’ll need buttermilk as the acidity works together with the raising agents to help the muffins rise. If you don’t have buttermilk, you can easily make your own using milk and vinegar or lemon juice. Measure out the quantity you need in milk and then stir in one tablespoon of vinegar or lemon juice and let it sit for 10 minutes before using.
Sour Cream | Sour cream makes these muffins delicious, soft and moist without thinning the batter out.
Plain flour | Plain flour also gives the muffins their structure and keeps them super soft. If you’re wondering why we don’t use self-raising flour, it’s because it includes a raising agent which would make the muffins puff up more. The raising agents have that covered.
Cocoa Powder | Your first dose of chocolate for these muffins comes in the form of a deliciously rich cocoa powder.
Baking Powder/Bicarbonate Soda | These little agents are what gives these muffins life and help them grow. When mixed together with the butter, sour cream and buttermilk they come alive and give you perfect muffins.
Chocolate Chips | They wouldn’t be double chocolate muffins if we didn’t add chocolate chips too. I like to use chunky chocolate chips as they melt into the mixture as it bakes and give you burst of gooey chocolate in every bite.
Cadbury Caramilk | Caramilk is a caramelised golden white chocolate with a delicious caramel taste that pairs so well with the darker chocolate in these muffins.
Watch how this recipe is made here
Follow the steps to see how these Double Chocolate Caramilk Muffins are made but make sure to read the full recipe and method below.
Mix the dry ingredients together | In a medium bowl combine the flour, cocoa powder, bicarbonate soda and baking powder together in a bowl followed by the sugar and half the chocolate chips.
Combine the egg and sour cream | In a separate bowl whisk together the egg and the sour cream until smooth.
Add the butter, vanilla and buttermilk | Add the butter, vanilla and buttermilk and mix again to combine well.
Combine the wet and dry ingredients | Make a well in the bowl of the dry ingredients and pour in the wet mixture. Fold the two together until just combined then cover and leave the batter to rest for an hour.
My Kitchen Tip: Leave the batter to rest for around an hour before baking as this helps the baking powder and bicarbonate of soda work get to work and will give you that ultimate muffin top we know and love muffins for.
Fill the muffin cases and add the Caramilk | Use an ice cream scoop or tablespoon to fill the muffin cases until almost full then top with the remaining chocolate chips followed by a chunk of caramilk into the centre and smaller chunks sprinkled on top
Bake | Bake the muffins on about 200C for 20 minutes until well risen and golden. Then remove and let them cool in the tin for a few minutes before transferring to a wire rack.
Serve warm or cold either way they’re divine.
TOOLS YOU WILL NEED
Muffins are such a great every day bake and you can easily bake them in a cupcake tin using the same tools. With that you may find that you have most of the tools you need to make these Double Chocolate Caramilk Muffins, but just in case see the list below of the key tools you will need.
- Deep Muffin Tin
- Muffin Cases
- Mixing Bowls
- Ice Cream Scoop
Shop these Tools
MORE MUFFIN RECIPES TO TRY
Strawberries and Cream Muffins
Lemon, Blueberry and Almond Muffins
I would love it if you tagged me @mykitchendrawer on Instagram if you make these Double Chocolate and Caramilk Muffins. It’s the biggest honour to see my recipes come to life in your kitchen and if you have any questions please don’t hesitate to drop me a message. Happy baking!
Double Chocolate Caramilk Muffins
- 300 g plain flour
- 80 g cocoa powder
- 2 tsp baking powder
- 1/1/2 tsp bicarbonate of soda
- 200 g caster sugar
- 2 eggs large
- 60 ml sour cream
- 1 tsp vanilla extract
- 250 ml buttermilk
- 100 g melted unsalted butter
- 200 g dark chocolate chips
- 90 g Cadbury Caramilk
- Preheat your oven to 200°C and line a muffin tray with 12 muffin cases
- In a medium bowl combine flour, cocoa powder, bicarbonate soda, baking powder, caster sugar and 100g chocolate chips
- In a separate bowl combine the eggs and sour cream together then add the melted butter, vanilla and buttermilk and whisk them all together until smooth
- Make a well in the dry ingredients and pour in the wet mixture, folding everything together until just combined.
- TIP: If you have time leave the batter to rest for 1 hour to allow the raising agents to work together with the buttermilk. This will ensure your muffins get a perfect rise and muffin top.
- Scoop the muffin mixture into the prepared muffin cases then push a chunk of Cadbury Caramilk into the centre of each muffin case, followed by a sprinkle of the remaining chocolate chips and smaller Caramilk chunks.
- Bake for 20 minutes until well risen and golden then leave too cool a little before serving.