Method
Step 1:
Preheat the oven to 150°C (130°C, gas mark 3) and line a muffin tin with 10 muffin cases.
Step 2:
In a large bowl beat together the butter and sugar. Gradually add the milk, eggs and vanilla extract to the mix and continue to beat until light and fluffy.
Step 3:
Add the flour gradually and baking powder and beat until smooth.
Step 4:
Stir in the chocolate chips and spoon into the muffin cases.
Step 5:
Bake in the oven for 30-35 minutes until firm to the touch.
Step 6:
To make the cream cheese icing, beat the icing sugar and butter together on a medium speed until well mixed. Add all of the cream cheese and beat for 5 minutes or until you reached the desired consistency.
Step 7:
Fill a piping bag and decorate each muffin.
Step 8:
For the caramel syrup, place the caster sugar into a heavy based saucepan and place over a medium heat until the sugar starts to melt at the edges. Shake the pan occasionally and stir until all the sugar has melted. Add 2 tbsp cold water and stir well. Use a spoon to drizzle over the top of the muffins.
Ingredients
For the muffins
- 110g Butter (unsalted) (softened)
- 100g Silver Spoon Caster Sugar
- 150ml Milk (whole)
- 2 Egg(s) (free range) (beaten)
- 1 tsp Nielsen-Massey Vanilla Extract
- 300g Plain white flour
- 2 tsp Baking powder
- 150g Milk chocolate chips
For the topping
- 450g Silver Spoon Icing Sugar
- 75g Butter (unsalted)
- 185g Cream cheese
- 175g Caster sugar
- 2 tbsp Water
- 450g Silver Spoon Icing Sugar
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Ingredients
For the muffins
- 110g Butter (unsalted) (softened)
- 100g Silver Spoon Caster Sugar
- 150ml Milk (whole)
- 2 Egg(s) (free range) (beaten)
- 1 tsp Nielsen-Massey Vanilla Extract
- 300g Plain white flour
- 2 tsp Baking powder
- 150g Milk chocolate chips
For the topping
- 450g Silver Spoon Icing Sugar
- 75g Butter (unsalted)
- 185g Cream cheese
- 175g Caster sugar
- 2 tbsp Water
- 450g Silver Spoon Icing Sugar