There’s absolutely nothing like feeding two hungry hostelites. NOTHING. They’ll eat anything you give them, tell you they love it and that you’re awesome.
My sister and a friend of hers were passing through Mumbai last weekend and came over for some home comfort. Read: caramel stuffed muffins and Masterchef.
Caramel sauce leftover from these pancakes I made the day before, are how these muffins happened. Soft, brown-sugary goodness stuffed with caramel. Guaranteed happiness 🙂
I hadn’t actually intended to make stuffed muffins. I liked the look of these but somehow wasn’t in the mood for a calorific frosting and still wanted a way to use up the caramel sauce sitting in my fridge. The sugar in the recipe also seemed more than my taste buds needed (and I planned to add sugary caramel), so I cut down the brown, omitted the white and it was the perfect amount.
The caramel sauce hardened up in the fridge, so I simply cut out little bits to place in the center of each muffin and topped it with more batter. Warm and gooey caramel-y goodness when you take a bite 😀
The muffins themselves are super quick, moist and delicious. The brown sugar gives them an incredible flavour, nothing that white will ever match up to. You could make these as is, without stuffing them and they’d still be divine. I’m going to be trying this with my next stock of barley flour too 🙂
To drizzle on top in place of the frosting, I used a bit more caramel and some chocolate ganache that also happened to be lying in my fridge. Food blogging can mean a surplus of such things. I’m not complaining 🙂
The recipe makes 12 small muffins, so feel free to double it for hungry hordes!
What you’ll need:
1 and 1/2 cups regular flour
3/4 tsp baking powder
3/4 cup brown sugar
1/2 cup butter (I used Amul this time. If you’re using unsalted butter, add 1/2 tsp salt to the flour)
2 eggs, room temperature
1 tsp vanilla essence
1/2 cup milk
12 tsps solidified caramel sauce (recipe here)
What to do:
1. Preheat the oven to 175 C. Sift the flour, baking powder and salt, if using. Set aside.
2. In a bowl, beat the butter and sugar till pale, soft and fluffy. Add the eggs and vanilla and beat till combined.
3. Slowly add in the flour mixture and fold till no streaks of flour remain. Do not overmix the batter. I prefer a rubber spatula for this step because the electric mixer causes flour to spatter here and there and is a bit too vigorous.
4. Add the milk and stir again till you have a smooth batter.
5. Place a heaped tablespoon of batter in each muffin mould and a teaspoon of caramel sauce in the center. Top each with the remaining batter. It’s ok if some peeks out here and there, it’s going to bubble freakishly in the oven anyway 🙂
6. Bake for about 20 to 25 minutes, checking to see if a toothpick comes out clean after 20 minutes.
7. Cool and drizzle with caramel sauce, chocolate sauce or frosting. And even enjoy them as is 🙂