Caramel Mochaccino Muffins Recipe

Name: Caramel Mochaccino Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 caramels; 2 eggs; ½ cup oil; ½ cup sugar; 2 ½ teaspoons instant espresso powder; 2 ½ teaspoons ground cinnamon; ½ cup milk; 2 cups flour; 2 teaspoons baking soda; 1 teaspoon baking powder; ⅛ teaspoon salt; ½ cup chocolate chips

Servings: persons

20 caramels
2 eggs
½ cup oil
½ cup sugar
2 ½ teaspoons instant espresso powder
2 ½ teaspoons ground cinnamon
½ cup milk
2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
⅛ teaspoon salt
½ cup chocolate chips

1
Preheat oven to 350F.
2
Unwrap caramels.
3
Using kitchen shears, snip each caramel into 4 pieces.
4
In a large bowl, using electric mixer cream together eggs, oil, sugar, instant espresso, cinnamon and milk.
5
In another bowl, combine flour, baking soda, baking powder, and salt.
6
Add dry ingredients to wet mixture, stirring just to blend.
7
Fold in chocolate chips.
8
Fill mini muffin cups 2/3 full.
9
Push 4 or 5 carmel bits into each muffin.
10
(They will stick like crazy if they come in contact with the muffin tins, so be careful of this.)
11
Bake 10-15 minutes or until toothpick inserted in the centre comes out clean.

795

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 20 caramels, 2 eggs, ½ cup oil, ½ cup sugar, and more.

Yes, Caramel Mochaccino Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Caramel Mochaccino Muffins

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