Go Back
–+ servings
Velvet Caramel Muffins

Velvet Caramel Muffins

Discover the magic of Velvet Caramel Muffins perfect for any gathering Easy to make and irresistibly delicious Try them now
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 muffins
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 100 g sugar (for caramel)
  • 2 tablespoons water (for caramel)
  • 1 cup flour
  • 0.5 cup sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 2 eggs
  • 0.5 cup milk
  • 0.25 cup melted butter
  • 1 teaspoon vanilla extract
  • 0.5 cup heavy cream
  • 1 tablespoon cornstarch (optional)

Equipment

  • Muffin tray (silicone or metal)
  • Small saucepan
  • Two mixing bowls
  • Whisk or spoon for mixing
  • Oven

Method
 

  1. In a small saucepan, combine sugar and water over medium heat to create caramel, stirring frequently until it turns a deep amber color.
  2. Quickly pour the caramel into the bottoms of muffin molds and let it cool.
  3. Preheat your oven to 350°F (180°C). In a large bowl, whisk together flour, sugar, baking powder, and salt.
  4. In another bowl, lightly beat the eggs, then stir in milk, melted butter, vanilla, and heavy cream.
  5. Pour the wet mixture into the dry ingredients and stir gently until a smooth, thick batter forms.
  6. Spoon the batter over the cooled caramel in each cup, filling them about two-thirds full.
  7. Bake in the preheated oven for 20 to 25 minutes until golden and a toothpick comes out clean.
  8. Let the muffins cool in the tray for 10 minutes before flipping them onto a plate.

Nutrition

Calories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 0.5gSugar: 15gVitamin A: 3IUCalcium: 5mgIron: 4mg

Notes

Use fresh baking powder for the best rise. If the caramel sets too quickly, reheat it gently to soften. These muffins store well in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. They can also be frozen for up to 3 months—just wrap each muffin individually before freezing. Serve warm or at room temperature for the best experience!
Tried this recipe?Let us know how it was!