The Story:
This was the second recipe that I brought to Your Homebased Mom’s Annual Holiday Baking Day. I wanted to bring something totally new and use her expertise to help me get it perfect. I could find no other turtle muffins recipe online (though I found plenty of cupcake ones), so I was excited to make something totally original.
The chocolate muffins are a spin off of the Costco chocolate muffins and they turned out perfectly and they are so simple. So I know I will be making them in the future. The chopped pecans and the caramel inside and on top make it a perfect holiday treat that no one else will be giving out.
Merry Christmas! (Thank you Leigh Anne for the extra photos!)
Chocolate Turtle Muffins
1 devils food cake mix
1 (3.9 oz) package instant chocolate pudding
3/4 cup sour cream
3/4 cup water
1/2 cup oil
3 eggs
1 cup chopped pecans
Caramel Sauce (store bought or homemade)
1. Preheat oven to 375 degrees.
2. Sift cake mix and pudding mix together. (If you don’t sift there will be lumps, but if you don’t care about lumps then don’t worry about sifting.)
3. In a separate bowl, whisk together sour cream, water, oil, and eggs. Stir the wet ingredients into the dry ingredients just until combined.
4. Fill muffin tins about 3/4 full and top with chopped pecans.
5. Bake for 16 -18 minutes or until a toothpick comes out clean.
6. Let cool for about 5 minutes and then use a piping bag with a small circle tip to pipe caramel into the center of the muffin. Just insert the tip into the top and pipe out caramel. Then drizzle caramel on top to disguise where you piped in the caramel. (If you pipe caramel in when they are still hot, then the caramel will be absorbed into the muffin, which still tastes good but is visually different when you bite into them.)
YUMMY!!!
Another super looking muffin I must try! Your photos are super. Looks like I could take it off the page and eat. Thanks for sharing!
?? Is that a small or large pkg of instant pudding???
Thx
The 3.9 oz package
Love the Chocolate Turtle Muffins! They were a big hit at the office Wednesday morning–fresh baked that morning. So easy and YUMMY! I will make them again & again
Hi Lizzy,
I love your blog! I have two questions…
1. Can you tell me where purchase the white paper baking cups?
and
2. Do you still have to place the paper cups in a muffin tin for baking or can you just fill the cups and place them on a baking sheet?
Thanks!
The baking cups are technically called souffle cups, and I get them at a place called Cash & Carry, it is a wholesale place and you can get the paper cups really cheap there.
And no, you don't have to put the cups in a muffin tin. I just put as I need on a baking sheet and put them in the oven!
What size of the souffle cup do you use for the muffins?
It’s a little taller than a normal cupcake liner
Hey, i love your recepies, but i have a little problem. I’m from Europe, and here we don’t have all those ”cake mixes”, or a variety of ”cake spices”, so i don’t even know what that is. Can you please tell me what i can use instead of that, and is that something like baking powder… Because i would really like to try and make most of the things i see here!
Check back on the blog soon! I am perfecting my cake mix substitute this coming week!