I think chocolate muffin is good.
I think salt caramel is good.
I really like the chocolate chips.
Therefore I really really like chocolate muffins with chocolate chips and salty caramel swirls.Today recipe is one of Katrine’s latest, she has never eaten muffins before because they are often dry and boring. So now that I and her boyfriend persuaded her into baking some, it was with the understanding that they may NOT be dry or boring.
Therefore we kept out of the kitchen and waited for chocolate muffins. 1 hour later we got them then and we were not disappointed! “There’s caramel in them, yaaayyyy”. When we took the first bite and blobs of caramel flow out, we were sold. These chocolate muffins with chocolate chips and long lines of wet salted caramel is perfect for muffin lovers. It has a chewy crunchy top, a moist crumb and long sticky and salty strips of caramel. It’s hard to stop eating once you’ve tasted it.
You can adjust the amount of caramel in your muffins, but remember that dulce de leche flows out in the dough. So if you want there to be blobs of caramel, then amke rather large blobs between the batter. You is supposed to think “Hey! Isn’t that going a little over the top here?” 😀 (In the gallery at the bottom of the page, you can see how much caramel i added)
Dulce de leche:
- 2 cans condensed milk at room temperature
- 2 tsp sea salt
- 2-3 liters of water
Method:
1. Fill up a big saucepan with water and place it on the stove.
2. Put in the cans. (Remember that they must not be opened, pierced etc.).
3. Turn the water on medium-high heat. After 10 min. remove the label of the cans.
4. Bring the water to a boil the water.
5. Then turn the heat down to a simmering and let the cans boil for 3 hours.
6. Remember to add water during cooking, so the cans are always covered with water.
7. Take the cans out of the water after 3 hours and cool them in cold water.
8. Take the cans up and scoop the dulce de leche into a bowl.
9. Add 1 teaspoon of sea salt per. tin and stir well until smooth.
10. Your salted dulce de leche is now complete. Set it aside and make the muffin batter.
Attention! Dulce de leche can be cooked well in advance. So you can easily cook it 2 weeks in advance and store it in the fridge until you need it. Remember that this is only applicable if you have not opened the tin and it is still preserved.
Mini cupcake molds:
Bake at 180°C (356°F) convection / 200°C (392°F) regular oven for approx. 12 min. 1 batch gives 70 pieces.
Regular cupcake molds:
Bake at 180°C (356°F) convection / 200°C (392°F) regular oven for approx. 18 min. 1 batch gives 12 pieces.
Large muffin molds:
Bake at 180°C (356°F) convection / 200°C (392°F) regular oven for approx. 35-40 min. 1 batch gives 8-10 pieces. (Shown in the recipe).
Ingredients:
- 85 g – 3/4 stick – 6 tbsp unsalted butter
- 75 g – 3 oz chocolate 70% chopped fine
- 50 g – 2,5 oz chocolate 55% chopped into large pieces
- 270 g – 2 cups all-purpose flour
- 150 g – 2/3 cups granulated sugar
- 40 g – 1/3 cups cocoa powder
- 1 tbsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 1/4 cups buttermilk
- 1 large egg
- 1 tsp. vanilla extract
- 1,5 canned dulce de leche (If you want, you can use 1 tin)
Method:
1. Line a baking tray with baking paper.
2. Set your molds ready. Cut square pieces of wax paper and squeeze them in your baking pan. Set them aside.
3. Melt butter and 70 % chocolate in a water bath or in the microwave.
4. Whisk flour, sugar, cocoa powder, baking powder, baking soda and salt in a large bowl.
5. In another bowl, mix buttermilk , eggs and vanilla extract.
6. Add quickly but gently the wet ingredients and the melted chocolate into the dry ingredients and stir evenly.
7. Add the chocolate chips and fold the dough.
8. Put a large tablespoon of batter into your muffin/cupcake molds.
9. Add a large teaspoon of dulce de leche on top.
10. Swirl around the caramel with a knife, so that it is evenly distributed in the dough , but there is still large blobs with caramel.
11. Add more dough on top of the caramel until it is approx. 1 cm0,4 inch from the edge.
12. Top it of with an extra teaspoon of caramel.
13. Bake them in the oven for the above specified time, depending on the size muffin you’re doing.
14. Make sure that they are done by inserting a skewer into the center of a muffin. Does it come out clean your muffins are done.
15. Let the muffins cool down.
If you like this recipe, I think you would also like Almond macaroon muffins, Banana muffin with caramel & pecans or Apple/cinnamon muffins.
Can i make muffins in advance? Can I freeze muffins? Shelf-life of muffins?
Lot’s of smiles from Kaloria