Caramilk Hokey Pokey Muffins

While Cadbury’s Caramilk Hokey Pokey Chocolates have swept New Zealand by storm, I couldn’t resist but make scrumptious Caramilk Hokey Pokey Muffins from these. As chocolates are a big no-no for breakfast in our home, I had to be inventive in how I would allow for this chocolate to be consumed with my morning coffee.

It has become very apparent that anything Hokey Pokey goes in New Zealand. And no, I’m not referring to the good old “You do the hokey pokey and you turn around, and that’s what it’s all about”… In this instance, I’m referring to what the Kiwi’s have lovingly termed Hokey Pokey to be. According to Wikipedia, which in this instance seems to be a reliable source, Hokey pokey is the New Zealand term for honeycomb toffee. In other words, when sinking your teeth into these Caramilk Hokey Pokey Muffins, you will find biting off chunks of delicious caramelised honeycomb pieces.

I’ve always loved baking muffins. Since this recipe is such a good base, substituting the chocolate chips for almost anything has still led to success. These muffins are glorious fresh out of the oven or even heated up two days after. In addition, you can save loads of time by making a double batch and simply freeze the remaining muffins.

Can I freeze the muffins?

Cool the muffins by placing them onto a wire rack. When completely cool, wrap them tightly in plastic wrap or foil and then place them into freezer bags. Make sure to squeeze out any air. This will help prevent freezer burn and dryness.

How to thaw the muffins

Thaw muffins at room temperature, if it’s not going to be eaten right away. Alternatively, place the muffin on a microwave-safe paper plate. Heat on high for approximately 20-30 seconds. Stop halfway through to check that it is thawing. Do one muffin at a time.

What else can you make with Cadbury’s Caramilk Hokey Pokey Chocolate?

Hokey Pokey Ice-Cream

Local supermarkets sell Hokey Pokey Ice-cream as well. Since I enjoy making homemade ice-cream (see my irresistible Mint Chocolate Ice-Cream) it almost seems obvious that I would give this a bash.

Hokey Pokey Cookies or Biscuits

I’ve spruced up my Ouma’s Outydse Soetkoekies Recipe so often. Therefore, it comes naturally that I’d want to make Hokey Pokey Biscuits using this recipe as a base. Incorporate the chopped up Cadbury Caramilk Hokey Pokey Chocolate into the batter right before baking it in the oven. I’d be sure to post this once I have made these.

Hokey Pokey Rocky Road

If you’re really into sweet things, then this Rocky Road from Emma looks tempting. She combines broken pieces of digestive biscuits, marshmallows, caramel-filled chocolate, honeycomb, and a few other goodies.

Don’t get Caramilk Hokey Pokey where you are?

No Problem! By combining any caramilk flavoured chocolate with chopped honeycomb you should get the same results. Simply substitute the 1 1/2 cups of Cadbury’s Caramilk Hokey Pokey Chocolate with 1 cup of Caramilk chocolate and 1/2 cup of chopped honeycomb. You should get the same result! If you’re in South Africa, separate the chocolate and honeycomb of a CRUNCHIE BAR. Use the inner honeycomb for the muffin together with a caramilk bar and eat the milk chocolate.

How to make Caramilk Hokey Pokey Muffins

First, preheat your oven to 220°C fan bake and line a muffin pan with cupcake cases. These are pretty cute! If you’re not lining your muffin pan, then liberally spray the muffin pan holes with cooking spray.

Make buttermilk: Stir the milk and lemon juice together in a measuring cup. Let the mixture stand at room temperature for 5 to 10 minutes. The milk will be slightly thickened and curdled once ready.

Roughly chop up the chocolate. There is no right or wrong size here. I personally don’t like them too small, as I love finding chunks of chocolate and honeycomb as I bite through the muffin.

In a large bowl, whisk together the flour, baking powder, baking soda and salt. Add the chopped chocolate.

In a medium bowl, whisk together the melted butter, sugar, eggs, milk mix, and vanilla essence. Slowly add the wet to the dry ingredients, and gently fold together until just combined.  Remember not to over mix at this point.

Finally, divide the batter into 12 muffin cups.

HOT TIP

UNLIKE CUPCAKES, WITH MUFFINS YOU WANT TO FILL THE TINS TO THE TOP, THIS WILL ENSURE YOU GET THAT PERFECT “MUFFIN TOP” YOU DESIRE.

Bake at 220 degrees Celsius for 5 minutes. Then reduce the oven temperate to 190 degrees Celcius for another 10-12 minutes or until a toothpick inserted into the center comes out clean.

Enjoy warm or let them cool and freeze for later use.

Until next time!