Caramel Mochaccino Muffins Recipe
If you love the rich flavors of coffee and caramel, these Caramel Mochaccino Muffins are about to become your go-to treat. This delightful variation, inspired by a classic cappuccino muffin recipe, substitutes Skor bars with luscious caramel bits for a chewy, irresistible twist. Perfectly bite-sized, these mini muffins are ideal for snacks, brunch, or whenever you need a little indulgence. Let’s dive into the recipe and bring some sweetness to your kitchen!
Ingredients & Nutritional Information
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 | Large eggs |
| 1/2 cup | Vegetable oil |
| 1/2 cup | Sugar |
| 1/2 tsp | Instant espresso powder |
| 1/2 tsp | Ground cinnamon |
| 2 1/2 cups | Milk |
| 2 1/2 cups | All-purpose flour |
| 1/2 tsp | Baking soda |
| 2 tsp | Baking powder |
| 1/2 tsp | Salt |
| 1 cup | Chocolate chips |
| 20 pieces | Caramels, unwrapped and chopped |
Nutritional Information (Per Mini Muffin)
| Nutrient | Amount |
|---|---|
| Calories | 153.7 |
| Total Fat | 7 g |
| Saturated Fat | 1.7 g |
| Cholesterol | 18.9 mg |
| Sodium | 161.8 mg |
| Total Carbohydrate | 21.4 g |
| Dietary Fiber | 0.6 g |
| Sugars | 11.7 g |
| Protein | 2.3 g |
Instructions
Preparation
- Preheat the oven: Set your oven to 350°F (175°C). Grease or line a mini muffin tin with paper liners to prepare for baking.
- Prepare the caramels: Unwrap the caramels and use kitchen scissors to cut each piece into four smaller bits. Set these aside for later use.
Mixing the Batter
- Combine wet ingredients: In a large mixing bowl, use an electric mixer to beat together the eggs, vegetable oil, sugar, instant espresso powder, ground cinnamon, and milk until the mixture is smooth and creamy.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
Bringing It All Together
- Incorporate dry into wet: Gradually fold the dry mixture into the wet mixture. Stir until just combined—avoid overmixing to keep the muffins tender.
- Add chocolate chips: Gently fold the chocolate chips into the batter for bursts of sweetness in every bite.
Assembling and Baking
- Fill the muffin cups: Spoon the batter into the prepared mini muffin cups, filling each about 2/3 full.
- Add caramel bits: Push 4–5 caramel pieces into the top of each muffin. Be cautious to keep the caramel away from the edges of the cups to avoid sticking.
- Bake: Place the muffin tin in the preheated oven and bake for 10–15 minutes. Use a toothpick to test doneness—if it comes out clean or with just a few crumbs, the muffins are ready.
Final Touches
- Cool and serve: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. Enjoy warm or at room temperature for a perfect balance of gooey caramel and rich mocha flavors.
Yield
This recipe makes 24 mini muffins, making it perfect for sharing or storing for a later treat.
Tips for Perfect Muffins
- Customizing sweetness: If you prefer a less sweet muffin, reduce the sugar by 2 tablespoons.
- Mix-ins: Feel free to add crushed nuts or white chocolate chips for extra texture.
- Storage: Store the muffins in an airtight container at room temperature for up to 3 days, or freeze for longer freshness.
Indulge in the warm, comforting flavors of these Caramel Mochaccino Muffins, and let every bite transport you to a coffee shop delight—straight from your own kitchen.
