Adam Liaw’s white chocolate and caramel muffins
The addition of caramel chips along with the white chocolate helps to give these muffins an extra-rich flavour.
Ingredients
350g plain flour
1 tbsp baking powder
½ tsp salt
1 cup white chocolate chips
½ cup caramel chips
2 eggs
1 cup sugar
¼ cup sour cream
1 tsp vanilla extract
125ml vegetable oil
1 cup milk
¾ cup demerara sugar
Method
Step 1
Heat your oven to 180C fan-forced (200C conventional). Mix the flour, baking powder, salt, white chocolate chips and caramel chips in a large bowl. In a separate bowl, whisk the eggs and sugar together, then add the sour cream, vanilla, oil and milk. Mix to combine.
Step 2
Make a well in the centre of the dry mixture and pour in the wet mixture. Blend with a spatula until just combined. Transfer to a 12-cup muffin tray lined with muffin cases and fill each case to about half a centimetre from the top. Scatter each muffin with demerara sugar and bake for 20 minutes, until the muffins have risen and browned. Remove from the oven and allow the muffins to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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