Molten Caramel Muffins

Molten Carmel Muffins

Here is a interesting specialty muffin with a molten surprise of warm carmel. The inspiration was a recipe from the August 2007 King Arthur Flour Bakers Catalogue. These muffins must be served warm or else you are bighting into a rock-hard chunk of caramel candy. The original recipe, omitted from this version, made use of an internal disk of "Bakers cinnamon filling" from the catalogue which is described as "Vietnamese cinnamon, sugar and dry shortening". This recipe makes about 7 cupcake-sized muffins and can be doubled.

Amount Measure Ingredient
2 Tablespoons Butter or margarine
6 Tablespoons Sugar
1-1/2 teaspoons Baking powder
1/2 - 1 teaspoon Ground cinnamon
1/4 teaspoon salt (optional)
1 teaspoon Vanilla extract
1   Large egg
1-1/4 Cup Your favorite gluten free flour. Our's is Carol Fenster's Sorghum-Corn Mix.
1/4 teaspoon Each of Xanthan and Guar gums, or if you only have one type of gum, then 1/2 teaspoon
2/3 Cup Milk (Or any liquid. If fresh orange juice, neutralize the acid with 1/4 teaspoon baking soda.)


1/3 Cup Cinnamon sugar (1/3 cup sugar and 2 teaspoons cinnamon)
1-1/2 Tablespoons Milk
7 - 8   Caramel candy cubes


1 Preheat oven to 425° F. Line cupcake tin with cupcake papers.
2 In the work bowl of a mixer, beat at medium-low speed: butter, sugar, baking powder, cinnamon, salt and vanilla until smooth.
3 Add egg and beat until smooth.
4 Add about half of the flour and about half of the milk. Continue mixing until smooth. Then add the remaining flour and milk, beating until smooth.
5 Make the filling by mixing the milk and cinnamon sugar together.
6 Add 2 Tablespoons batter to each of six cupcake wells.
7 Place 2 teaspoons of filling over the batter in the cupcake wells.
8 Add 1 additional tablespoon of batter.
9 If you have batter left over, line another well and repeat.
10 Press an un-wrapped Kraft (Brach's is not GF.) caramel cube into the center. The top will protrude only slightly. If you have more cinnamon filling, drizzle it over the top of each.
11 Bake for 20 - 25 minutes until they are light golden brown. Remove from oven. Serve warm.


Hallie's Notes
1 These came out a little dense. I want to tweak it a bit. Maybe more liquid.
2 In the filling, I think next time I will use melted butter/margarine instead of the milk. Or maybe not melt it to make a syrup, but cream it to make a paste.
3 I took a cooked muffin, made crumbs out of it, threw away the caramel (which had hardened at room temp), and mixed the mess with softened vanilla ice cream. Then I drizzled caramel sauce into it, put it back in the ice cream container, and put it back in the freezer. When it set up, it was delicious.
4 The muffins are best when warm. If you cook them ahead of time, either gently warm them in a toaster oven or zap them for 15-20 seconds in your trusty microwave.