These Caramel-Topped Mega Muffins are a comforting treat that balances wholesome ingredients with indulgent sweetness. The base features a rich, sticky caramel made from butter, brown sugar, and corn syrup, which pools at the bottom of each muffin cup for a gooey surprise. The batter itself is hearty, utilizing wheat bran and raisin bran cereal for texture and fiber, softened in milk before being mixed with molasses and warm spices like allspice or cinnamon. Topped with optional raisins, these large muffins offer a moist crumb and a deep, spiced flavor profile. They are perfect for a cozy breakfast, a mid-afternoon snack, or a unique dessert. The combination of the chewy bran texture and the smooth caramel sauce makes this recipe a standout favorite that feels both homemade and sophisticated.
Caramel-Topped Mega Muffins
Description
These Caramel-Topped Mega Muffins are a comforting treat that balances wholesome ingredients with indulgent sweetness. The base features a rich, sticky caramel made from butter, brown sugar, and corn syrup, which pools at the bottom of each muffin cup for a gooey surprise. The batter itself is hearty, utilizing wheat bran and raisin bran cereal for texture and fiber, softened in milk before being mixed with molasses and warm spices like allspice or cinnamon. Topped with optional raisins, these large muffins offer a moist crumb and a deep, spiced flavor profile. They are perfect for a cozy breakfast, a mid-afternoon snack, or a unique dessert. The combination of the chewy bran texture and the smooth caramel sauce makes this recipe a standout favorite that feels both homemade and sophisticated.Ingredients
Directions
-
Preheat oven to 400 degrees F (204C). Grease 6 large (4-inch) muffin cups generously.
-
Combine butter, brown sugar, and corn syrup in a small saucepan over medium heat.
-
Cook, stirring constantly, until the sugar has completely dissolved.
-
Bring the mixture to a boil without stirring, then remove from heat.
-
Pour about 2 tablespoons of the hot caramel mixture into the bottom of each prepared muffin cup; set aside.
-
In a medium bowl, combine the raisin and bran cereal, milk, and unprocessed wheat bran. Let stand for about 10 minutes to soften.
-
Stir the molasses, vegetable oil, and beaten egg into the softened cereal mixture.
-
In a large bowl, sift together the flour, baking powder, ground allspice (or cinnamon), baking soda, and salt.
-
Stir the liquid ingredients into the dry ingredients just until combined; do not overmix.
-
Gently fold in the raisins if using.
-
Spoon the batter over the caramel in the muffin cups, using about 1/2 cup of batter for each muffin.
-
Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.
-
Immediately turn the muffins out onto a cooling rack to allow the caramel to set slightly.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 807.3kcal
- % Daily Value *
- Total Fat 19.3g30%
- Saturated Fat 3.7g19%
- Cholesterol 0.6mg1%
- Sodium 1961.2mg82%
- Total Carbohydrate 153.3g52%
- Dietary Fiber 11.2g45%
- Sugars 54.9g
- Protein 14.2g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
