The cocoa and salted caramel muffins are incredibly tasty, super soft and delicious, perfect for breakfasts and snacks for the whole family! They are prepared in a few minutes and then baked, they are delicious both hot and cold and stay soft for days! Below the photo you will also find the video recipe! But now, without further ado, go and try these delicious muffins!
Other breakfast and snack desserts:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 10 Pieces
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Cocoa and Salted Caramel Muffins
- 2 eggs (XL size)
- 2 cups all-purpose flour
- 1 cup milk
- 2/3 cup sugar
- 3.5 oz salted caramel cubes
- 2 tbsp extra virgin olive oil
- 1 tbsp unsweetened cocoa powder
- 1 packet baking powder
Useful Tools
- 3 Bowls
- Kitchen Scale
- Electric Whisks
- Spoon
- Muffin Liners
Preparation of Cocoa and Salted Caramel Muffins
In a bowl, pour the eggs, sugar, oil, and milk, and work with electric whisks for 1 minute.
Add the flour, cocoa, and baking powder to the bowl and work again with the whisks until everything is combined and you get a homogeneous mixture.
Add half of the salted caramel cubes to the bowl and stir well with a spoon.
Place the muffin liners in a muffin tray (this helps to keep them stable when moving), fill them with the mixture to the top (this recipe makes 10 muffins), and sprinkle the remaining salted caramel cubes on each liner.
Preheat the oven to 428°F (220°C), once it’s at the right temperature, bake the muffins and cook for 22/25 minutes. Towards the end of baking, always perform the toothpick test; once baked, remove them from the oven, let them cool, and enjoy their soft goodness!
COCOA AND SALTED CARAMEL MUFFINS
Storage
These muffins stay soft for days if stored in a bag like those used for the freezer.
