Sunday Morning Breakfast: Caramel Crunch Muffins

A treat for the lazy sunday morning breakfast/brunch! 
A Caramel chocolate and crunchy butterscotch chip filled muffins.

Ingredients: (makes 6 large muffins)

  • Flour – 240gm
  • Eggs – 2 large 
  • Butter – 120gm
  • Dark brown sugar – 100gm
  • Baking powder – 2 teaspoons
  • Vanilla extract – 1 teaspoon
  • Caramel Chocolate chunks- 50gm (found them in a supermarket in South Africa! if you don’t have/ cant find that, you can use 2-3 tablespoons of caramel sauce + 50 gm white chocolate chunks) 
  • Butterscotch chips – 30-40gm
  • Buttermilk – 120ml

Method:

  • This is for my large muffin pan… I cut 8 inch square parchment sheets and used a cup/tin that fits in the muffin hole to make the parchment liners , You can find a tutorial here on “thekitchn“ 
  • Preheat the oven to 180 degrees celsius. Line the muffin tin with parchment liners.
  • In a large bowl, cream the butter and dark brown sugar until smooth and pale.
  • Beat in one egg at a time. Add the vanilla extract. 
  • Sift the baking powder and flour, alternating between adding the buttermilk. 
  • Mix well until completely incorporated. Fold the caramel chocolate chunks and the butterscotch chips into the batter. 
  • Fill the muffin liners with a large scoop of the batter. 
  • Bake for about 30 minutes, check from about 25 minutes to see if thoroughly baked. 
  • Once baked, eat it warm with a large cup of coffee or tea 😀

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