Hazelnut and caramel muffins

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Serves: 12

By dreamygirl

(1 Vote) 1


  • 250g self-raising flour

  • 1 tsp vanilla extract

  • 150ml milk

  • 1 tsp baking powder

  • 2 eggs

  • 100g light brown soft sugar

  • 100g hazelnuts roasted, chopped

  • 1 tin Carnation caramel

  • 5 tbsp vegetable or corn oil


  1. Heat oven to 190C/fan 170C/Gas Mark 5.
  2. Place dry ingredients - flour, sugar, baking powder - in a bowl and mix together well.
  3. In a separate bowl, or large jug, mix wet ingredients - eggs, milk, oil, vanilla.
  4. Add wet mixture to dry and stir until just combined - don't beat.
  5. Stir half the nuts into the mixture.
  6. Drop spoonfuls of the Caramel into mixture and gently swirl through but don't mix it in - it's nice to get little pockets of Caramel inside the muffins.
  7. Place muffin cases in a 12-hole muffin tin. Spoon mixture into cases until quite full and top with remaining nuts.
  8. Bake for 18-20 mins until risen and golden. Can be served warm or cold, good with a cup of coffee or as a pudding with cream.

Handy Hint

You can buy ready-chopped hazelnuts in 100g bags, saves measuring and chopping. I spread them on a baking tray and put them in the oven for 5 minutes while it's pre-heating to bring out the flavour.

You can warm these muffins up in the microwave quite succesfully, about 20 secs is enough.

Additional Information

  • cake

  • Make Ahead

  • Kids can help

  • Cake/Dessert

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  • dreamygirl 16/10/08 20:37

    This recipe was given to me recently by a friend (I think she got it from a magazine) and everyone loves them. I have modified it slightly. All muffins are really simple and children can make them with a bit of supervision, especially as the mixture needs to be lumpy, not smooth, so no long mixing. The hard thing with these is managing not to eat all the caramel out of the tin, it is so tempting!