, , , , ,


‘Hmmm how many of these can I eat in one sitting?’ That’s what I was asking myself as I was sprinkling the crushed peanuts on top of these indulgent little morsels.
This is a new variation of my mulled cranberry duffins and they are sooo good.  Duffins are basically a baked doughnut, so in my opinion, the calorie-saving lack of deep frying, gives me license to fill with nutella and caramel sauce….

A poor excuse I know.  To console myself for feeling so naughty, I might as well go the whole hog and coat in sugar, then sprinkle with peanuts too.

Don’t give me that knowing look.  They’re only little 🙂

A couple of important things to remember when baking these:

  1. Brush your tin with a little melted butter to help prevent sticking
  2. Leave to cool for at least 5 minutes before removing from the tin
  3. Make a few more than you need.  There will be a couple of casualties that don’t want to come out of the pan without first losing their lid (these ones are the cooks treat of course!)

Chocolate Caramel Peanut Duffins1 (1 of 1)This is how much nutella and caramel to put in

Chocolate Caramel Peanut Duffins2 (1 of 1)
If you can see any nutella/caramel poking out once you’ve put the top layer of cake mixture on top, just spread the cake mixture over using a finger dipped in cold water

Chocolate Caramel Peanut Duffins (1 of 1)

Chocolate Caramel Peanut Duffins (makes 24 mini duffins)

  • 200g butter, plus a bit extra for buttering the tin
  • 80ml whole milk
  • eggs – 1 whole and 1 yolk
  • 1 tsp vanilla extract
  • 190g self raising flour
  • 250g golden caster sugar
  • pinch of salt
  • 12 heaped tsp nutella
  • 12 heaped tsp plain or salted caramel sauce (shop bought is fine, or you could use the salted caramel from my sourdough banana pancakes with salted caramel sauce recipe)
  • 3 heaped tbsp salted peanuts, crushed


  1. Heat the oven to 190c/fan 170c/gas 5
  2. Butter a 24-hole mini muffin/petit fours tin
  3. Melt 100g butter over medium heat until it smells nutty and the milk solids brown (but don’t let it burn – it takes about 5-10 mins)
  4. Whisk the milk, brown butter, egg, egg yolk and vanilla together
  5. In a separate bowl, combine the flour, a pinch of salt and 125g of the caster sugar
  6. Quickly stir the wet ingredients into the dry until just combined, don’t overwork it, the lumps are fine
  7. Spoon the mixture into each of the tins to just under half full (about a tsp in each)
  8. Add a 1/2 tsp nutella and 1/2 tsp caramel sauce to each duffin and cover with another teaspoon of the cake mixture. Try to ensure the choc/caramel is in the middle (not touching the tin side) and that the top layer of mixture completely covers the choc/caramel
  9. Bake for 10-12 minutes, until golden and firm. Cool in the tin for 5 minutes then gently release with a knife to prevent sticking
  10. Melt the remaining 100g butter, browning it as before and transfer to a shallow bowl (be careful not to burn yourself!)
  11. Put the remaining sugar into a shallow bowl, turn the duffins in the butter, then roll in sugar
  12. Finally sprinkle the crushed peanuts on top.  The peanuts are not meant to stick (if you want them to, you could always dip the top in caramel sauce before sprinkling the peanuts on).

**Tip** These duffins keep for a few days wrapped in foil and placed in a sealed tin