Name: Chocolate-Peanut-Muffins with Caramel
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12 Servings
Ingredients: 100 g Margarine; 75 g Chocolate; 100 g brown Sugar; 2 Eggs; 75 g Flour; 2 tsp Baking cocoa; 1 pinch Iodized salt; 125 ml Caramel sauce; 35 g Peanuts (roasted)

Description

These chocolate peanut muffins with caramel are a delicious cake treat from the Thermomix®. The main ingredients are margarine, chocolate, brown sugar, eggs and flour. In 45 minutes, 12 juicy muffins are created. The recipe is ideal as a dessert, finger food for parties or as a sweet treat for chocolate lovers.

Ingredients (9 ingredients)

100 g Margarine

75 g Chocolate

100 g brown Sugar

2 Eggs

75 g Flour

2 tsp Baking cocoa

1 pinch Iodized salt

125 ml Caramel sauce

35 g Peanuts (roasted)

Preparation (8 steps)

Preheat oven and prepare muffin tin

Preheat the oven to 180 °C (convection: 160 °C). Line a muffin tin with paper liners or grease the wells and dust with flour.

Melt margarine and chocolate

Thermomix® Setting

3 min/122°F/Speed 2 50

Put 100 g margarine and 75 g chocolate in pieces into the mixing bowl and melt for 3 min./50°C/speed 2.

180

Mix sugar and eggs

Thermomix® Setting

20 sec/Speed 4

Transfer 75 g of melted chocolate mixture and set aside. Put 100 g brown sugar and 2 eggs into the mixing bowl and mix for 20 sec./speed 4.

Stir in chocolate mixture

Thermomix® Setting

15 sec/Speed 3

Add the remaining melted margarine-chocolate mixture and stir in for 15 sec./speed 3.

Mix and stir in dry ingredients

Thermomix® Setting

15 sec/Speed 3

Add 75 g flour, 2 tsp baking cocoa and 1 pinch of iodized salt and stir in for 15 sec./speed 3.

Fill dough into muffin tin

Distribute the dough evenly into the prepared wells of the muffin tin.

Bake mini brownies

Place the muffin tin in the preheated oven and bake for approx. 20 minutes.

Decorate mini brownies

Let the mini brownies cool slightly, then drizzle with 125 ml caramel sauce and sprinkle with 35 g roasted peanuts.

Finished cooking? Great! 🎉

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About this recipe

These chocolate peanut muffins with caramel are a tribute to my childhood, in which peanut butter and chocolate were an unbeatable combination. I still remember the first attempts to bake peanut butter chocolate cookies, which were convincing in terms of taste, but often had a somewhat crumbly consistency. With this recipe, which uses the Thermomix®, you can create a juicy, chocolatey muffin that harmonizes perfectly with the salty sweetness of peanuts and caramel. The ingredients play a crucial role. The margarine provides the necessary moisture and binding in the dough. Make sure to use a margarine with a high fat content for best results. The chocolate, ideally a dark chocolate with at least 50% cocoa content, gives the muffins their intense chocolate flavor. Brown sugar not only provides sweetness, but also a slightly caramel note and a moister texture. The flour forms the basic structure of the dough, while the baking cocoa enhances the chocolate flavor and provides a darker color. A pinch of iodized salt highlights the sweetness of the other ingredients and rounds off the taste. The caramel sauce, preferably homemade or a high-quality store-bought version, provides an additional layer of sweetness and a creamy texture. The roasted peanuts bring a crunchy contrast to the soft muffins and complement the taste perfectly. When preparing in the Thermomix®, it is important not to melt the chocolate and margarine too hot, as this can dry out the dough. The temperature of 50°C is ideal. Be careful to stir in the dry ingredients only briefly to avoid overmixing the dough. An overmixed dough can lead to tough muffins. Distribute the dough evenly into the muffin tins so that all muffins are the same size. After baking, the muffins should cool completely before being drizzled with caramel sauce and sprinkled with peanuts. For a vegetarian version, you can replace the margarine with vegan butter. For a vegan version, you can also replace eggs with applesauce or flaxseed meal eggs. Experiment with different spices such as cinnamon, chili or cardamom to give the muffins a special touch. Serve the chocolate peanut muffins with caramel lukewarm or cold. They go perfectly with a scoop of vanilla ice cream or a dollop of whipped cream. A glass of cold milk or a strong coffee rounds off the taste experience. The muffins can be stored in an airtight container at room temperature for up to three days. They can also be prepared well in advance: the dough can be stored in the refrigerator for up to 24 hours. The muffins can also be baked and frozen without caramel and peanuts. Simply let them thaw before serving and decorate with caramel and peanuts.