Save Soft, spiced muffin pops featuring a chai-inspired batter, gooey caramel centers, and a crunchy cinnamon sugar coating — the perfect treat for parties or cozy afternoons.
My first attempt at making these muffin pops brought back childhood memories of chai and sweets on rainy afternoons. The gooey caramel surprise inside each pop never fails to delight both kids and adults at gatherings.
Ingredients
- Muffin Batter: 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp ground cinnamon, 1/2 tsp ground ginger, 1/2 tsp ground cardamom, 1/4 tsp ground cloves, 1/4 tsp ground nutmeg, 1/2 cup unsalted butter (softened), 3/4 cup granulated sugar, 2 large eggs, 1 tsp vanilla extract, 3/4 cup whole milk
- Caramel Centers: 18 soft caramel candies (store-bought or homemade)
- Cinnamon Sugar Coating: 1/2 cup unsalted butter (melted), 2/3 cup granulated sugar, 2 tsp ground cinnamon
Instructions
- Prepare Pan:
- Preheat oven to 350°F (175°C). Grease a mini muffin tin (18 wells) or line with mini paper liners.
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, and nutmeg.
- Cream Wet Ingredients:
- In a large bowl, cream the softened butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla extract.
- Combine Batter:
- Add half of the dry ingredients to the wet mixture, stir to combine, then add the milk. Add the remaining dry ingredients and mix until just combined.
- Assemble Pops:
- Spoon 1 tablespoon of batter into each muffin cup. Press one caramel candy into the center of each. Cover with another tablespoon of batter, ensuring the caramel is fully enclosed.
- Bake:
- Bake for 18–20 minutes, or until the tops spring back when lightly pressed. Cool in the pan for 5 minutes, then transfer to a wire rack.
- Coat with Cinnamon Sugar:
- Dip each muffin pop in melted butter, then roll in the cinnamon sugar mixture to coat evenly.
- Insert Sticks (Optional):
- Insert a lollipop stick or skewer into each muffin for easy serving, if desired.
Save Sharing these muffin pops after dinner has become a favorite family ritual: everyone loves discovering the caramel center in each bite and the aroma of cinnamon in the kitchen lingers long after baking.
Required Tools
Mini muffin tin (18-cup), mixing bowls, electric mixer or whisk, measuring cups and spoons, small saucepan (for homemade caramel), cooling rack, lollipop sticks or skewers (optional).
Nutritional Information
Each muffin pop contains about 170 calories, 8 g fat, 24 g carbohydrates, and 2 g protein.
Notes & Variations
For a stronger chai flavor, steep a chai tea bag in the milk before using in the batter. You can substitute caramel candies with chocolate or dulce de leche for tasty twists.
Save Enjoy these muffin pops fresh out of the oven for maximum caramel gooeyness, or prepare ahead for a party treat everyone will remember.
Cooking Guide
- → How do I get a strong chai flavor in the muffin pops?
Steep a chai tea bag in the milk before adding to the batter. Let the milk cool, then use as directed for enhanced spice notes.
- → Can I substitute the caramel centers with another filling?
Try chocolate or dulce de leche for a creative twist. Ensure the alternative filling is soft enough to melt and remain gooey inside.
- → What’s the best way to serve muffin pops at a party?
Insert lollipop sticks or skewers after baking and coating. This makes them easy to handle and visually appealing for guests.
- → Are these muffin pops suitable for vegetarians?
Yes, the ingredients are vegetarian-friendly. However, always check caramel candies for hidden animal products.
- → Can these muffin pops be stored for later enjoyment?
Store cooled pops in an airtight container at room temperature for up to two days. Reheat briefly to soften the caramel centers.