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 😀