The cocoa and salted caramel muffins are incredibly delicious, super soft, and perfect for breakfasts and snacks for the whole family! They are quick to prepare and then baked, delicious both hot and cold, and remain soft for days! Below the photo, you will also find the video recipe! But now, let’s get to the point and try these super delicious muffins!
Other breakfast and snack sweets:
- Difficulty: Very easy
- Cost: Affordable
- 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
- 3/4 cup sugar
- 3.5 oz salted caramel cubes
- 2 tbsps extra virgin olive oil
- 1 tbsp unsweetened cocoa powder
- 1 packet baking powder
Useful Tools
- 3 Bowls
- Kitchen Scale
- Electric Whisks
- Spoon
- Baking Cups
Preparation of Cocoa and Salted Caramel Muffins
In a bowl, pour the eggs, sugar, oil, and milk, and beat with electric whisks for 1 minute.
Add the flour, cocoa, and baking powder to the bowl and mix again with the whisks until everything is combined and a homogeneous mixture is obtained.
Add half of the salted caramel cubes to the bowl and stir well with a spoon.
Place the paper baking cups in a muffin tray (this helps to stabilize them when moving), fill them with the mixture until finished (yields 10 muffins with these quantities), and sprinkle the remaining salted caramel cubes on top of each cup.
Preheat the oven to 428°F, when it reaches temperature, bake the muffins and cook for 22/25 minutes, towards the end of cooking always perform the toothpick test, once cooked, take them out, let them cool, and enjoy their soft goodness!
COCOA AND SALTED CARAMEL MUFFINS
Storage
These muffins remain soft for days when stored in a bag like those used for the freezer.
