Chocolate muffins with caramel

Chocolate muffins with caramel

Total: 55 Min. | Active: 30 Min.
Nutritional value / piece: 339 kcal
, Fat: 18 g
, Carbohydrate: 39 g
, Protein: 6 g


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Super-quick muffin mix

200 g white flour
120 g sugar
130 g ground hazelnuts
100 g dark chocolate, roughly chopped
3 tbsp cocoa powder
2 ½ tsp baking powder
1 pinch salt
2 ½ dl milk
80 g butter, melted, left to cool


150 g soft caramels
1 ½ tbsp milk
¼ tsp sea salt
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One muffin tin with 12 holes each approx. 7 cm in diameter, filled with muffin cases or greased

How it's done

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Super-quick muffin mix

In a bowl, mix the flour with all the other ingredients up to and including the salt. Mix in the milk and butter. Spoon the batter into the prepared muffin tin.

To bake

Approx. 25 mins. in the centre of an oven preheated to 180°C. Take the muffins out of the oven, allow to cool slightly, remove from the tin and leave to cool on a rack.


Heat the caramels and milk in a pan over a low heat, stirring constantly until melted. Allow to cool slightly, then spoon over the muffins and sprinkle with fleur de sel.

Good to know
Shelf life: Store in an airtight container for approx. 2 days.

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