Ingredients for Making Caramel Syrup Muffins
- Butter 100 grams per dough and 30 grams for the mold
- Milk 30 milliliters
- Chicken egg 1 piece
- Chicken yolk 1 piece
- Wheat flour 200 grams
- Sugar 150 grams
- Liquid vanilla extract 1 teaspoon
- Food baking powder for the test 3 grams (1/3 of a ten gram sachet)
- Hershys caramel syrup 1 tablespoon (per dough)
- Pinch of salt
- Main Ingredients Eggs, Milk, Flour, Sugar
- Serving 12 Servings
- World CuisineFrench Cuisine
Kitchen scales, Measuring cup (for milk), Tablespoon, Teaspoon, Oven, Metal or silicone muffin baking dish, Paper baking cup - 10-12 pieces, Silicone kitchen spatula, Stove, Stewpan, Deep bowl - 3 pieces, Whisk, Fine mesh sieve, Kitchen gloves, Cutting board, Large flat dish
Making caramel syrup muffins:
Step 1: prepare the oven and baking dish.
First of all, turn on and preheat the oven to 190 degrees Celsius. Then we take a metal or silicone mold for muffins for 10-12 servings, grease its cells with a thin layer of butter and put in each one paper cup, which is intended for baking.
Step 2: prepare the butter.
Now cut a small piece of butter into cubes, transfer them to a saucepan and put on medium heat. Melt the dairy product, constantly stirring with a silicone kitchen spatula until the butter begins to darken. As soon as yellow flakes appear on its surface, pour the contents of the stewpan into a deep bowl and cool the melted fat to room temperature.
Step 3: prepare dry and liquid mixtures.
While the oil cools, we prepare the remaining products. Using a fine mesh sieve, sift the right amount of wheat flour into a deep bowl. Then add sugar, food baking powder and a little salt. Mix everything with a tablespoon to a homogeneous consistency.
Next, pour milk, caramel syrup, liquid vanilla extract into a separate deep bowl and put the chicken egg, as well as the yolk. Whisk these products with a whisk until splendid for 4-5 minutes. After that, add to them the cooled melted butter and mix everything again until a homogeneous consistency.
Step 4: prepare the dough.
Now pour the liquid egg-oil into the bowl with the dry mixture and mix them very carefully with a silicone spatula. We act slowly, it is necessary that the flour simply absorbs liquid, as a result, a dough of medium density should be obtained, resembling sticky yeast.
Step 5: form and bake caramel syrup muffins.
Once the semi-finished flour product is ready, with the help of a tablespoon we lay it out on the cells of the form, filling them on 2/3. Then put it in the preheated oven on 18-20 minutes. After this time, when the dough is baked, it will slightly increase in size and the baking will be covered with a golden blush, we put on kitchen gloves and remove the muffins from the oven.
We rearrange the form on a cutting board, previously laid on the kitchen table, and cool the aromatic dessert to room temperature. Then we shift the cute little cupcakes onto a large flat dish, decorate them with your favorite cream or pour caramel syrup if you wish, and taste forwards!
Step 6: Serve the caramel syrup muffins.
Caramel syrup muffins are served at room temperature. After baking, they are cooled, decorated if desired, laid out on a dish and served with hot or cold drinks: juice, compote, tea, coffee, cocoa, and milk.
Fast, inexpensive and tasteful! Enjoy it!
Enjoy your meal!
- instead of liquid vanilla extract, you can use vanilla sugar or pure vanillin on the tip of a knife;
- very often, milk is replaced with low-fat sour cream or yogurt;
- an ideal substitute for baking powder - 1/2 teaspoon of baking soda (without a slide!);
- any cream or vegetable fats can be used to lubricate the mold cells.