Preheat the oven to 160 degrees Celsius, ensuring it is well heated to achieve the most delicious muffins. Start by lining the muffin tins with paper liners to make it easier to remove the muffins after baking. Choose quality caramels, which you will chop finely so that they integrate perfectly into the mixture.
In a large bowl, begin melting the chocolate in a bain-marie, being careful not to overheat it. The chocolate should melt evenly, and its aroma will add a deep and rich taste to your muffins. Once the chocolate has melted, let it cool slightly so it doesn't affect the rest of the ingredients.
In another bowl, whisk together the oil with the yogurt, sugar, and vanilla sugar, adding a pinch of salt to balance the flavors. The mixture should become creamy and homogeneous. Then, slowly incorporate the melted and cooled chocolate, stirring continuously to ensure even integration. Follow with the eggs and rum essence, which will add extra flavor and moisture.
After obtaining a uniform mixture, add the sifted flour along with the baking powder, stirring gently to avoid lumps. It is important for the flour to be sifted so that the muffins come out fluffy and airy. Once the flour is well incorporated, add 2/3 of the chopped caramels, mixing carefully.
Pour the mixture into the muffin tins, filling them halfway up. This step is crucial, as the muffins will rise during baking. On top, evenly distribute the remaining chopped caramels, which will melt and create a delicious crust.
Place the tins in the preheated oven and let them bake at a moderate heat for 25-30 minutes. It is recommended to check the muffins after 25 minutes by doing the toothpick test: if it comes out clean, the muffins are ready. Once you take them out of the oven, let them cool for 5 minutes in the tins, then carefully remove them and let them cool completely on a wire rack. These chocolate and caramel muffins are perfect for a sweet snack or a savory dessert, full of flavors that will delight your senses.
In a large bowl, begin melting the chocolate in a bain-marie, being careful not to overheat it. The chocolate should melt evenly, and its aroma will add a deep and rich taste to your muffins. Once the chocolate has melted, let it cool slightly so it doesn't affect the rest of the ingredients.
In another bowl, whisk together the oil with the yogurt, sugar, and vanilla sugar, adding a pinch of salt to balance the flavors. The mixture should become creamy and homogeneous. Then, slowly incorporate the melted and cooled chocolate, stirring continuously to ensure even integration. Follow with the eggs and rum essence, which will add extra flavor and moisture.
After obtaining a uniform mixture, add the sifted flour along with the baking powder, stirring gently to avoid lumps. It is important for the flour to be sifted so that the muffins come out fluffy and airy. Once the flour is well incorporated, add 2/3 of the chopped caramels, mixing carefully.
Pour the mixture into the muffin tins, filling them halfway up. This step is crucial, as the muffins will rise during baking. On top, evenly distribute the remaining chopped caramels, which will melt and create a delicious crust.
Place the tins in the preheated oven and let them bake at a moderate heat for 25-30 minutes. It is recommended to check the muffins after 25 minutes by doing the toothpick test: if it comes out clean, the muffins are ready. Once you take them out of the oven, let them cool for 5 minutes in the tins, then carefully remove them and let them cool completely on a wire rack. These chocolate and caramel muffins are perfect for a sweet snack or a savory dessert, full of flavors that will delight your senses.
Ingredients
For 12 pieces we need: -10 butter candies (60 g) -130 g milk chocolate -150 g sugar -1 pinch of salt -1 packet of vanilla sugar -6 tablespoons of oil -2 tablespoons of yogurt -2 eggs -2 tablespoons of dark rum -200 g flour -2 teaspoons of baking powder