Rolo Muffins

Rolo Muffins

Today’s muffin recipe incorporates one of my favourite chocolates – Rolos. Do you share your last Rolo? I’d love to but I seem to have eaten them all before I realise they’ve all gone. I love adding them to my World Famous Muffin Recipe as the chocolate and caramel melt deliciously as the muffins cook, and then cool to form the perfect filling; this isn’t too different to when I made the Mini Egg Muffins – the sugar coating melts and solidifies just as deliciously. As you can see from the photo, you can barely tell from the outside what is inside the muffin so it’s always a nice surprise for everyone to bite into (not dissimilar to my Lemon Curd Cupcakes). If you want to make a batch of your own, you will need:


  • 200g butter
  • 200g caster sugar
  • 300g self raising flour
  • 4 medium eggs
  • 3 tablespoons milk
  • 100g Rolos – roughly chopped (or you could use mini Rolos if you can find them)

Equipment Needed:

  • Mixing bowl
  • Metal dessert spoon (+ 1 additional to help you spoon the mixture into the cases)
  • Tablespoon
  • Scales
  • Small knife
  • Measuring jug (or a large mug will be fine!)
  • Whisk
  • Paper muffin cases (or silicone for the environmentally conscious!)
  • 12 hole muffin tin
  • Cooling rack


  1. In a mixing bowl, cream softened butter and sugar in a bowl until the mixture is light and fluffy (to cream the two, use a metal spoon and press and drag the mixture against the side of the bowl…you’ll hear the sugar crunching)
  2. Add the flour to the bowl
  3. In a jug, whisk the milk and eggs together
  4. Add to the mixing bowl and combine gently in a figure of 8 movement until smooth (be careful not to overwork the flour by stirring to vigorously)
  5. Add the chopped Rolos to your mixture and stir gently to combine
  6. Spoon the mixture into paper cases and bake in the oven (Gas Mark 5/200 degrees Celsius) for 20-25 minutes (when you check your cakes are ready press the top gently…if it springs back, it’s cooked)
  7. Leave to cook on the rack

If you wanted to, you could also melt some Rolos and drizzle the melted mixture on top of your muffins; I did this when I made Mars Bar Muffins. Or for the ultimate chocolate fix, why not substitute 50g of the self raising flour for cocoa

If you like this recipe, you might also like my Peanut Butter Cup recipe

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