There’s no better cure for those damp and drizzly November days than a good film and our movie night muffins! These little cakes are stuffed with popcorn and butter fudge that melts while baking and creates delicious pockets of gooey caramel. You can download the printable wrappers and toppers we used for this project at the end of this post.
And action! Watch the video tutorial and see how easy our movie night muffins are to whip up.
Collaboration with Anna Carter
Our movie night muffins are part of a collaboration with fellow British baker and YouTuber Anna Carter from Little Lizard Kitchen. Anna has created an opulent and colourful movie night candy drip cake. It’s chocolate cake with vanilla buttercream, a pretty ganache drip and lots and lots of sweets! Please check out Anna’s video and subscribe to her beautiful channel! You can also connect with Anna on Facebook and Google+.
Movie Night Muffins Recipe
This movie night muffins are also great to use leftover Halloween candy!
Prep Time: 20 min
Oven Temperature: 180°C / 350°F / Gas Mark 4
Baking Time: 25 min
Cooling Time: 1 hr
Yields: 12 muffins
- 220 g (1 3/4 cups) all-purpose flour
- 2 tsp baking powder
- 100 g (1/2) granulated sugar
- 2 tsp vanilla extract
- 180 g / 180 ml (3/4 cup) sour cream
- 115 ml (1/2 cup) vegetable oil
- 2 eggs (UK & Europe: M / US, CA, AUS, NZ: L)
- 1/8 tsp salt
- 90 g (1/2 cup) butter fudge
- 12 muffin/cupcake cases
- printable muffin wrapper and topper (download below)
- 12 cocktail sticks (toothpicks)
- kitchen scale or measuring cups and spoons
- large mixing bowl
- 12-hole muffin tray (pan)
- oven mitts or kitchen towel
- cake tester or skewer
- cooling rack
1) Prep work
Preheat the oven to 180°C (350°F/ gas mark 4). Line a twelve hole muffin or cupcake tray with cupcake cases. We recommend using these cases as the fudge will melt, which can make it difficult to remove the muffins from the tin.
2) Mix sugar & wet ingredients
Combine the sugar and oil in a large mixing bowl. Then add the eggs, sour cream and vanilla extract. Continue to whisk until well blended. We’re using a whisk because it allows for more control when preparing a small batch of batter, but using an electric mixer is just as fine.
3) Add the dry ingredients
Add the sifted flour, baking powder and salt and mix until incorporated. Add the fudge and one or two handful of popcorn and give the batter a good stir.
4) Bake the muffins
Using a spoon or ice cream scoop, fill the batter into the prepared muffin tin and bake for 15 minutes.
5) Add more popcorn
What would movie night muffins be without extra popcorn on top? After 15 minutes, take the muffins out of the oven and gently press additional popcorn into the cakes. Be careful not to burn yourself. Continue to bake for another 10 minutes. Allow the muffins to cool for 2 hours.
6) Dress up the muffins
Decorate the muffins with our wrapper and topper and enjoy!
Materials: popcorn, fudge, sour cream
Shelf life & storage
The movie night muffins keep in an airtight container at room temperature for three days. You can also freeze them for a month, but this may affect the crunchiness of the popcorn.
Free Printable Movie Night Muffins Wrapper & Topper
Click on the button to download your free printable muffin wrapper and topper!
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