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RECIPE
Honeycomb Crunch Muffins
12 Muffin Tray
Flour
Under 1 hour
12
RECIPE NOTES
Discover the irresistible taste of our Honeycomb Crunch Muffins. With golden honeycomb, moist muffins, and a velvety frosting, this recipe offers a perfect balance of sweetness and crunch. A delectable treat for any occasion.
Our 12-Cup Mini Muffin Tray is the ideal piece of bakeware for this recipe, making the perfect bite-sized treats. This piece of bakeware comes equipped with a nonstick coating, ensuring the easy release of your mini muffins when it is time to serve them.
These delectable treats are guaranteed crowd-pleasers, making them an ideal choice for your next event. To prepare larger muffins, double the recipe and opt for the regular 12-Cup Muffin Tray. Be sure to also adjust the baking time. Below, you will find the complete list of ingredients required and easy-to-follow steps to prepare this delicious recipe. Happy baking!
INSTRUCTIONS
Honeycomb
Line a ½ litre capacity shallow dish with baking parchment.
Melt sugar with the syrup and water in a small pan over a low heat until dissolved.
Bring to a gentle simmer and cook for 3-4 minutes until the syrup turns a golden brown and has developed a caramel aroma. Take care not to let the syrup go too dark or the honeycomb will become bitter.
Stir in the bicarbonate of soda with a quick beating motion and pour into the lined dish. Take care as the mixture will be very hot and will foam up very quickly. It will continue to foam in the dish for a short while then subside a little before setting.
After about 45 minutes, when the mixture is completely set, remove the block from the dish and place into a large air tight container until required. Don’t worry if it breaks in the process.
Muffins
Preheat the oven 200°C/180°C fan/Gas Mark 6
In a medium bowl mix together the flour, baking powder, bicarbonate of soda and sugar.
Measure the milk into a jug and whisk in the caramel condensed milk, egg and the melted butter.
Make a well in the centre of the dry ingredients and pour in the wet ingredients. Combine everything together to make a batter.
Spoon the batter mixture equally between the mini muffin tray cups. Bake in the centre of the oven for 8-10 minutes until golden brown and well risen.
Remove from the tin and cool.
Frosting & finishing
Combine the butter with the icing sugar. Add the vanilla with the milk and beat for 3-4 minutes until light and fluffy.
Spread the frosting onto the cooled muffins.
Break up the honeycomb into small pieces and sprinkle over the top of the frosted cakes. Consume on the same day as baking.
Cook’s notes
Making the perfect honeycomb can require a little practise but the result is well worth the effort.
Dulce de leche is made from milk that has been sweetened and then slowly heated to give a caramel flavour and colour. It is widely available in the baking aisle of most supermarkets.
