These Millionaire Muffins are chocolate and caramel marbled muffins are topped with chocolate ganache and a Millionaire Bite.
I love anything Millionaires, the shortbread base, caramel centre, and chocolate topping is heavenly. Apart from my Millionaire Cheesecake, I don’t have any millionaire themed recipes on my blog which I definitely needed to change and so here are my Millionaire Muffins.
Originally, I thought about making these muffins chocolate flavoured with a caramel centre similar to my Biscoff Muffins. Then I decided to mix it up a little and so I thought the best thing to do was to marble chocolate and caramel the two best flavours ever (in my opinion).
If you would rather make these all chocolate with a soft caramel centre, then head down to the alternatives section to find out how.
What is the Difference Between Muffins and Cupcakes?
There are a few differences between Muffins and Cupcakes. The main one being that cupcakes are essentially just mini cakes. They are prepared and baked in the same way as a normal cake would be.
Muffins on the other hand are made differently. For a muffin, you mix together the wet ingredients and then add them to the dry ingredients.
Another difference is cupcakes tend to have a much softer texture whereas muffins have a slightly harder texture.
To make these muffins I started by adding all the wet ingredients to a bowl or jug. I added the oil, milk, eggs and vanilla extract and whisked them together.
In a separate bowl, I added the self-raising flour and light brown sugar and mixed to ensure that it was evenly distributed.
In this recipe, I used light brown sugar instead of caster sugar just because it gives a lovely caramelly taste.
Now add the wet ingredients to the dry ingredients and mix until they are all fully incorporated.
You shouldn’t need to mix for too long this is one of the great things about muffins, they are relatively quick. I wouldn’t recommend popping the ingredients into your mixer and leaving them, while you get on with other chores. It should only take around 30 seconds to a minute to come together.
Once the mixture has come together fold through the fudge chunks and split the mixture equally into two bowls.
To one of the bowls add in the cocoa powder and mix until it is fully incorporated.
Now add a spoonful of the chocolate mixture to all of the muffin cases. I used these tulip ones. Once each case has a spoonful of chocolate, add a spoonful of the caramel mixture. Repeat until you have used all the muffin batter.
With a skewer gently swirl the two mixtures together. You don’t want to completely mix them or you will end up with a bit of a chocolatey caramelly mess. Just enough that the two batters are entwined together.
Put them into the oven to bake for 25-30 minutes.
How Do I Know When My Muffins are Baked?
Just like with cupcakes and cakes when you gently press on the top of your muffin it should spring back to place.
You could also test it with a cake tester. Just test the thickest part of the muffin if it comes out clean then they are ready.
Leave the muffins to cool for 10-15 minutes in the muffin tray before transferring to a wire rack to cool fully.
I would recommend making the chocolate ganache while your muffins are cooling that way the ganache should be ready at roughly the same time as your muffins have cooled.
To make the ganache, heat the double cream either in the microwave or in a saucepan on a low heat until it begins to steam. You don’t want the milk to be boiling just warm enough to melt the chocolate.
I did this in the microwave and it took roughly about a minute and a half. This, of course, completely depends on your microwave. If you’re not sure how long it will take, I would put it into the microwave on 20-second bursts, checking it in between, until you start to see steam coming from the cream.
Add the chocolate to a separate bowl. Once the cream is steaming pour it over the top of the chocolate and leave it for 2-3 minutes before stirring. The chocolate should be completely melted and the ganache smooth.
Don’t worry if there are any lumps or pieces of un-melted chocolate just pop the full bowl back into the microwave on 20-second bursts and stir in between until it is completely smooth. Alternatively, you can put it back into the saucepan on a low heat stirring continuously until the chocolate has completely melted.
Put the chocolate ganache into the fridge to set. We will need to stir it every 5-10 minutes until it is cool and is a spreadable consistency.
Once the muffins have cooled and the chocolate ganache has set, add a tablespoon of ganache onto the top of each muffin and finish with a millionaire bite.
If you don’t want to make a chocolate ganache for the topping you could use a thick caramel and put this on top.
You could also make the muffins chocolate flavoured by PUT SOMETHING IN HERE. Add a spoonful of the mixture to your muffin cases and then add a teaspoon of thick caramel (such as Carnations) then cover it with another spoonful of chocolate muffin mixture.
Alternatively, you could make these muffins caramel flavoured by not adding any cocoa powder and just using the original mixture.
*I earn a small amount of money if you buy any of these products. You will not be charged anything extra for this. Thank you for supporting A Spoonful of Vanilla.
Pin it For Later!
For the Muffins
- 150 g Vegetable Oil
- 150 g Whole Milk
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 275 g Self-Raising Flour
- 175 g Light Brown Sugar
- 150 g Fudge Pieces
- 30 g Cocoa Powder
For the Ganache
- 200 g Dark Chocolate
- 100 g Double Cream
For the Decoration
- 12 Mini Millionaire Shortbread Bites
To Make the Muffins
- Preheat the oven to 180C/160C Fan. Line a muffin tray with your muffin liners and leave to one side.
- Add the oil, whole milk, eggs and vanilla to a large bowl or jug and whisk until they are all combined. Leave to one side.
- In a separate bowl add the flour and sugar and mix until fully combined.
- Add the wet ingredients into the dry ingredients and whisk until the mixture is smooth and combined.
- Fold through the fudge pieces until they are evenly distributed.
- Split the mixture evenly into two bowls.
- Add the cocoa powder to one bowl and mix until completley incorporated.
- Add a teaspoon of chocolate mixture into the bottom of each case and then add in the caramel mixture. Repeat until you have used up all the muffin batter.
- Now using a skewer gently swirl the two batters together. We dont want to mix thdm jcompeltley just to swirl the two batterx around to get a lovley marble effect.
- Bake in the oven for 25-30 minutes. Once they have baked leave them to cool fully in the muffin tray.
To Make the Ganache
- Gently warm the cream in the microwave on 20-second bursts until it is steaming. We want it to be warm enough to melt the chocolate but not too warm that it is boiling.
- Add the chocolate to a seperate bowl and pour the cream over the top. Leave for 5 minutes.
- After 5 minutes stir the mixture. The chocolate should be completley melted and smooth. If it isn't put the chocolate ganache back into the microwave for 20 seconds and then mix agaqin. Repeat until the chocolate is completley melted.
- Put the chocolate ganache into the fridge and stir every 5-10 minutes until it is a spreadable constistency.
- Once the muffins are completley cool add a spoonful of the ganache to the top of the muffins and then finish with a Millionaire Shortbread Bite.
If you do have any questions about these Millionaire Muffins or any other recipes on my blog you can contact me either by sending me a DM on social media or an email. You can find all my details on the right-hand side of this page.