I like making muffins. They are quick and easy and they don’t need frosting – much to The Hub’s chagrin. If I make muffins I make ones that have some kind of topping even if it isn’t frosting. So this week when he asked for muffins I found some that I liked and then changed the recipe – a little – to fit our tastes. They contained Nutella. And while I am a fan, The Hubs is not.

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    Chocolate Caramel Muffins
    2 cups flour
    1/3 cup finely shaved chocolate
    1/3 cup sugar
    2 teaspoons baking powder
    1/2 teaspoon salt
    1 egg
    1/2 cup caramel plus extra for decorating
    1/4 cup butter, melted and cooled
    3/4 cup milk
    1/2 cup yogurt
    1 cup chopped pecans (Reserve 1/4 for decorating.)
    1/2 cup sweetened flaked coconut
    1/2 cup chocolate chips

Preheat your oven to 350°F or 180°C and prepare your muffin tins (one 12-cup and one 6-cup) by spraying with non-stick spray or lining with muffin papers.
Combine your flour, shaved chocolate, sugar, baking powder, and salt in a large mixing bowl.
In another smaller bowl, whisk together your egg, milk, yogurt, and butter.
Fold the wet ingredients into the dry ones and stop when it’s still quite dry looking.
Add in the caramel, pecans, coconut flakes and chocolate chips. Stir until just mixed.
Divide your batter between the 18 prepared muffin cups.
Bake for 20-25 minutes or until an inserted toothpick comes out clean.
Allow to cool for a few minutes in the pans and then remove to continue cooling on a wire rack.
Once cool, drizzle the muffins with a small amount of the caramel and decorate with the rest of the pecans.

The Hubs liked these. The caramel was just the perfect topping with a few pecans on top. You could put some coconut on top, too, but we preferred them without.

The recipe was enough for 12 full sized muffins and 12 minis.


I liked the minis best – one little bite of sweetness.