 |
| Easter-Spiced Caramel Chocolate Rolo Muffins |
Easter baking in my kitchen always leans toward the comforting and familiar - warm hot cross bun-esque spices, soft textures, and little pockets of sweetness tucked inside. These Easter‑spiced Rolo muffins are exactly that kind of treat. They take the cosy flavours of a hot cross bun and wrap them around a molten chocolate caramel flavours, giving you something festive without being fussy. If you love a bake that feels homely but still has a bit of fun to it, this is one to keep in your back pocket.
The batter comes together quickly, using a mix of wholemeal and plain flours for a tender crumb with a bit of rustic depth. The spices bring that unmistakable Easter aroma - cinnamon, mixed spice, and a hint of warmth that fills the kitchen as soon as the oven door opens. Brown sugar and golden syrup add a gentle caramel note that pairs beautifully with the chocolate tucked inside.
Each muffin hides a soft, melty Rolo in the centre, with another pressed into the top before baking. As they rise, the caramel sinks slightly and creates a gooey middle that contrasts with the fluffy, lightly spiced crumb. They’re the kind of muffins that feel special enough for a long weekend breakfast but simple enough for lunch boxes any day of the week.
They’re lovely warm with a cup of coffee, and they freeze well buttered and individually wrapped for lunchboxes. I like Rolo because it's not too sweet but go wild and try making them with mini eggs or other chunks of chocolate.
These muffins are everything I love about Easter baking - cosy, fragrant, and just a little indulgent. Perfect for sharing, gifting, or enjoying with family and friends for the Easter break.
Watch me make these Easter-Spiced Rollo Chocolate Muffins in this Youtube video:
Ingredients:
- 2 cups wholemeal flour
- 1 cup plain flour
- 1.5 tsp baking powder
- 1 tsp mixed spice
- 1 tsp ground cinnamon
- 1/8th tsp salt
- 1 cup brown sugar
- 50gms butter, melted
- 2 tablespoons golden syrup
- 1.5 cup milk
- 1/2 tsp baking sods
- 1 egg, lightly whisked
- 1 large block Rolo chocolate
- Paper muffin cases
Method:
Preheat the oven to 180°C fan.
In a large bowl, combine the flour, sugar, baking powder, salt and spices.
Gently melt the butter in the microwave, then stir in the golden syrup.
Heat 2 tablespoons of the milk in the microwave. Add the baking soda to foam. Add to the muffin mixture.
Whisk the remaining milk with the egg.
Pour the wet ingredients into the dry ingredients and fold gently until just combined. Avoid overmixing.
Line the muffin pan with paper cases.
Spoon or pour the batter into each muffin cup until about halfway full. Nestle a Rolo chocolate chunk in the middle of each, then cover over with the remaining batter. Press a second chunk of the Rolo chocolate into the top of each muffin.
Bake for 20–25 minutes or until the muffins smell fragrant and a knife inserted into the center comes out clean. Transfer to a wire rack to cool.
 |
| Easter-Spiced Caramel Chocolate Rolo Muffins cooling on wire rack |
Comments