School holiday baking: Adam Liaw gives choc-chip muffins a little change-up

Name: School holiday baking: Adam Liaw gives choc-chip muffins a little change-up
Cook time: 1 h
Yield: 12
Cuisine: Modern Australian
Ingredients: 350g plain flour; 1 tbsp baking powder; ½ tsp salt; 1 cup white chocolate chips; ½ cup caramel chips; 2 eggs; 1 cup sugar; ¼ cup sour cream; 1 tsp vanilla extract; 125ml vegetable oil; 1 cup milk; ¾ cup demerara sugar

Adam Liaw

March 23, 2026

White chocolate and caramel muffins.William Meppem

easyTime:30 mins - 1 hourMakes:12

The addition of caramel chips along with the white chocolate helps to give these muffins an extra-rich flavour.

Ingredients

350g plain flour
1 tbsp baking powder
½ tsp salt
1 cup white chocolate chips
½ cup caramel chips
2 eggs
1 cup sugar
¼ cup sour cream
1 tsp vanilla extract
125ml vegetable oil
1 cup milk
¾ cup demerara sugar

Method

Step 1
Heat your oven to 180C fan-forced (200C conventional).
Step 2
Mix the flour, baking powder, salt, white chocolate chips and caramel chips in a large bowl.
Step 3
In a separate bowl, whisk the eggs and sugar together, then add the sour cream, vanilla, oil and milk. Mix to combine.
Step 4
Make a well in the centre of the dry mixture and pour in the wet mixture. Blend with a spatula until just combined.
Step 5
Transfer to a 12-cup muffin tray lined with muffin cases and fill each case to about half a centimetre from the top. Scatter each muffin with demerara sugar and bake for 20 minutes, until the muffins have risen and browned.
Step 6
Remove from the oven and allow the muffins to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.