Coffee and caramel muffins

Caramello chocolate is the key to giving this coffee and caramel muffins recipe its melty bits! Top with a lush cream cheese coffee icing for deliciously decadent edge

  • 20 mins cooking
  • Makes 12
  • Print
This recipe first appeared in Food magazine.
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  • 2 1/2 cup self-raising flour
  • 3/4 cup brown sugar
  • 1 shot espresso, made up to 1 cup with milk
  • 3/4 cup canola oil
  • 1 teaspoon vanilla extract
  • 1 egg
  • 150 gram Caramello chocolate, roughly chopped
  • 50 gram cream cheese, softened
  • 25 gram butter, softened
  • 1 1/2 cup icing sugar, sifted
  • 1 1/2 tablespoon strong cold coffee
  • extra Caramello chocolate (optional)


  • 1
    Preheat the oven to 190°C. Spray a 12-hole medium muffin pan with oil.
  • 2
    Place the flour and brown sugar in a large mixing bowl. Use a whisk to break up any bits of brown sugar and make a well in the centre.
  • 3
    In a separate bowl, whisk together the espresso and milk, oil, vanilla and egg. Pour into the dry ingredients and mix until just combined using a large metal spoon. Gently fold in the chocolate.
  • 4
    Spoon the mixture into the prepared pan and bake until golden, 20 minutes. Cool for 2-3 minutes before turning out onto a cooling rack.
  • 5
    To make the topping, beat all the ingredients together until light and fluffy. Swirl onto the top of the cooled muffins and decorate with extra chopped chocolate if desire


  • Refrigerating the chocolate makes chopping easier. - Experiment with other cream-filled chocolate.