Caramel Macchiato Muffins
Submitted by: Castranova
If a caramel macchiato is your drink of choice, this will quickly become your muffin of choice. These two items just go hand in hand.
Ingredients
- 1/2 cup salted butter, melted
- 1 1/2 cups all purpose flour; aerated before measuring, then spooned lightly into measuring cup
- 3/4 cup sugar
- 1/4 tsp baking soda
- 1-1/4 tsp baking powder
- 1/4 tsp salt
- 1 cup caramel bits, or butterscotch chips
- 2 large eggs
- 1 cup lite sour cream
- 2 tsp espresso powder
- 2 tsp pure vanilla extract
- 1/3 cup caramel ice cream topping
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Method
Have all ingredients at room temperature before starting. Preheat oven to 500 degrees. Prepare muffin tins by greasing and flouring or spraying with flour added nonstick cooking spray. Whisk flour, sugar, salt, baking soda, baking powder and 1/2 cup caramel bits in large mixing bowl until well combined. In medium mixing bowl, whisk eggs with cooled melted butter until smooth. Add sour cream, espresso powder, vanilla and whisk again until very smooth and no lumps remain. Make a well in dry ingredients and add liquids all at once, whisking only until barely combined. Don't worry about lumps. Do not over beat, better to under beat muffins. Batter will be thick, but light and spongy. Spoon 1/4 cup batter into each of 12 muffin cups, filling almost to top, but not over. Press remaining caramel bits into tops of muffins. Place in oven and immediately reduce oven heat to 350 degrees. Bake for 14-17 minutes, or until toothpick inserted in center of muffin returns with just a few crumbs. Cool in pan for 5 minutes, and then remove muffins to rack to finish cooling completely. When muffins are cool, drizzle with caramel sauce that has been heated in microwave in a measuring cup with a pour spout until it bubbles up, about 45 seconds. Stir and drizzle over muffins.
Notes:
Number of Servings: 12
Submitted by: Castranova ( See all of Castranova Recipes )
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