Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Mamledar Misal Pav, spicy bean curry and crispy pav Mamledar Misal Pav Cinnamon & Apple Oat Muffins served Cinnamon & apple oat muffins Spicy Ginger & Tequila BBQ Sauce served Spicy Ginger & Tequila BBQ Sauce Beef & Black Pepper burger served Beef & Black Pepper Burger Brie croissants served Brie, honey & walnut croissants Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Mamledar Misal Pav, spicy bean curry and crispy pav Mamledar Misal Pav Cinnamon & Apple Oat Muffins served Cinnamon & apple oat muffins Spicy Ginger & Tequila BBQ Sauce served Spicy Ginger & Tequila BBQ Sauce Beef & Black Pepper burger served Beef & Black Pepper Burger Brie croissants served Brie, honey & walnut croissants
Caramel muffin with golden brown top
Soft and fluffy muffins with a rich caramel centre

Indulgent caramel muffins

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
The secret to the perfect muffin lies in the structure of the batter: the quick meeting of wet and dry ingredients creates that characteristic soft crumb we all look for. Caramel not only sweetens but enriches the cake with a deep, toasted aroma that permeates the batter in the oven's heat. This recipe builds on the delicate balance of salty and sweet flavours.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 45 mins
🍽️ Servings 12 servings
🔥 Calories 285 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Muffin tin (12 holes)
  • Paper cases
  • 2 mixing bowls (one for dry, one for wet)
  • Hand whisk or fork
  • Spatula
  • Wire rack for cooling

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Preheat the oven to 180°C. Line the muffin tin with paper cases and grease them lightly with oil so the cake releases nicely after baking.

Tip: The fat forms a barrier layer between the batter and the paper.
2 ✓

Sieve the flour into a large bowl, then mix in the brown sugar, baking powder, and salt. Rub out any sugar lumps with your fingers for a homogeneous mix.

Tip: Aeration helps the baking powder distribute evenly, preventing large holes in the batter (even gas production).
3 ✓

In another bowl, lightly beat the eggs, then drizzle in the lukewarm melted butter, milk, and vanilla extract. Mix until uniform.

Tip: If the butter is too hot, the egg white may curdle (coagulation), so temperature is key.
4 ✓

Pour the liquid mixture into the dry. With a spatula, fold only until the flour just disappears. The batter should be lumpy; it doesn't matter if it's not smooth!

Tip: Overmixing makes the batter tough because it activates the proteins in the flour (gluten formation).
5 ✓

Spoon batter into the bottom of the cases (halfway), place a teaspoon of caramel sauce on top, then cover with another dollop of batter. Fill cases 2/3 full.

Tip: The caramel becomes liquid with heat, and the batter surrounds it so it doesn't leak out.
6 ✓

Place the tray in the hot oven and bake for 18-20 minutes. They are done when the tops are golden brown, springy, and a toothpick comes out without raw batter.

Tip: Don't open the oven door in the first 15 minutes, as the sudden cold air can cause the muffins to collapse.
7 ✓

Remove from the oven, rest in the tin for 5 minutes, then place on a wire rack. Drizzle with remaining caramel sauce when serving.

Tip: Cooling on a rack prevents the bottoms from becoming soggy from steam.

Recipe FAQ

Why did the muffin go flat?
You likely overmixed the batter. If gluten strands develop too strongly, the batter becomes heavy and cannot rise.
Can I use homemade caramel?
Yes, but ensure it is at room temperature, otherwise it will melt the butter in the batter before baking.

Ingredients

  • 250 g Plain flour
  • 150 g Brown sugar
  • 100 ml Milk (room temperature)
  • 100 g Butter (melted but not hot)
  • 2 pc Eggs (Medium)
  • 1 tbsp Baking powder
  • 0.5 tsp Salt
  • 1 tsp Vanilla extract
  • 100 ml Thick caramel sauce
  • 1 tsp Oil (for greasing the tin)