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Photo of Caramel latte dessert muffins by WW

Caramel latte dessert muffins

Total Time
30 min
10 min
20 min
Whip up a batch of these super sweet muffins and freeze them individually to have on hand for a surprise sweet craving


Oil spray

1 x 3 second spray(s)

Low fat crème caramel

2 tub(s)

White self-raising flour

1 cup(s)

Brown sugar

¼ cup(s)

Reduced fat oil spread

60 g, melted


1 medium, lightly beaten

Instant coffee powder

1 tbs


  1. Preheat oven to 200°C or 180°C fan-forced. Line a 6-hole (1⁄3-cup/80ml) muffin tin with squares of baking paper or paper cases.
  2. Place 2 tubs of Crème Caramel in a small bowl and stir until combined. Combine flour and sugar in a large bowl. Stir in melted spread, egg and crème caramel mixture until just combined (do not overmix).
  3. Divide mixture among prepared muffin holes. Bake for 20 minutes or until cooked when tested with a skewer. Cool muffins in tin for 5 minutes before turning out onto a wire rack.
  4. Meanwhile, dissolve coffee in 2 tablespoons boiling water. Cool for 5 minutes. Place cooled coffee mixture and the remaining tubs of Crème Caramel in a small bowl and whisk until smooth. Serve warm muffins drizzled with coffee sauce.


TIP: These muffins can be stored in an airtight container for up to 2 days. Alternatively, individually wrap in plastic wrap and place in a snap-lock bag, then label, date and freeze for up to 1 month.