Double chocolate caramel muffins

Muffins can take you from breakfast to dessert and every snack in between, so line up the tins and get a batch (or two) going.

  • 20 mins preparation
  • 20 mins cooking
  • Makes 10 Item
  • Print


Double chocolate caramel muffins
  • 125 gram butter
  • 150 gram dark chocolate, roughly chopped
  • 2 cup self-raising flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 tablespoon cocoa
  • 2 eggs
  • 1/4 cup milk
  • 10 rolos (caramel-centred chocolates)


  • 1
    Preheat the oven to 180ºC. Line a muffin tray with 10 muffin papers or grease well.
  • 2
    Place the butter and chocolate in a glass bowl and heat gently in the microwave until smooth. Allow to cool for 10 minutes.
  • 3
    In a large bowl, sift the flour, baking powder, soda and cocoa. In a separate bowl, whisk eggs and milk together.
  • 4
    Combine the egg mixture with the cooled chocolate. Stir into the dry ingredients.
  • 5
    Fill the muffin cases halfway, then add a Rolo in the centre of each. Cover with remaining mixture to encase the Rolo.
  • 6
    Bake for 15-20 minutes, then serve warm.


Browned on the outside, gooey in the centre – a special treat for kids and adults alike. Serve these straight from the oven with coffee or reheat later as dessert with a scoop of vanilla ice cream and a swirl of rich caramel or chocolate sauce. Rolo chocolates are available at the supermarket in large bars.

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