Salted Caramel Chocolate Chunk Muffins

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These Salted Caramel Chocolate Chunk Muffins are the ultimate treat for any dessert lover. With a moist, fluffy texture and a rich combination of gooey caramel and melty chocolate chunks, these muffins are as indulgent as they are easy to make. Perfect for breakfast, a snack, or dessert, they bring bakery-level deliciousness to your kitchen.

Why You’ll Love This Recipe

  • Combines the sweet and salty flavors of caramel and chocolate perfectly.
  • Easy to prepare, even for beginner bakers.
  • Great for any occasion, from brunch to dessert tables.
  • Freezer-friendly, so you can enjoy them anytime.
  • Made with simple pantry ingredients you likely already have.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • All-purpose flour
  • Baking powder
  • Baking soda
  • Salt
  • Granulated sugar
  • Brown sugar
  • Eggs
  • Vanilla extract
  • Milk or buttermilk
  • Unsalted butter
  • Chocolate chunks or chips
  • Salted caramel sauce

Directions

this recipe
  1. Preheat the oven: Set your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Cream butter and sugars: In another bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add wet ingredients: Beat in the eggs one at a time, then add the vanilla extract and milk.
  5. Combine wet and dry: Gradually fold the dry ingredients into the wet ingredients until just combined.
  6. Add mix-ins: Gently fold in the chocolate chunks.
  7. Fill muffin tin: Divide the batter evenly among the prepared muffin cups.
  8. Add caramel swirl: Drizzle salted caramel sauce on top of each muffin and use a toothpick to create a swirl.
  9. Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  10. Cool and serve: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

  • Servings: Makes 12 muffins
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes

Variations

  • Nutty Delight: Add 1/2 cup of chopped pecans or walnuts for a crunchy texture.
  • Spiced Flavor: Sprinkle cinnamon or nutmeg into the batter for a warm, spiced twist.
  • Gluten-Free Option: Substitute all-purpose flour with a gluten-free baking mix.
  • Dark Chocolate: Use dark chocolate chunks for a more intense chocolate flavor.
  • Extra Caramel: Drizzle additional caramel sauce over the muffins after baking.

Storage/Reheating

  • Room Temperature: Store in an airtight container for up to 3 days.
  • Refrigerator: Keep in the fridge for up to a week. Reheat in the microwave for 10-15 seconds.
  • Freezer: Freeze in a sealed container for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

1. Can I use caramel chips instead of sauce?

Yes, caramel chips can be added to the batter for bursts of caramel flavor throughout the muffin.

2. How can I prevent the caramel from sinking?

Use thick caramel sauce and swirl it on top of the batter rather than mixing it in.

3. Can I substitute the butter?

You can use vegetable oil or coconut oil for a slightly different texture.

4. What type of chocolate works best?

Semi-sweet or dark chocolate chunks provide a nice balance to the sweetness of the caramel.

5. Can I make these muffins dairy-free?

Yes, use plant-based milk and a dairy-free butter substitute.

6. How do I know when the muffins are done?

Insert a toothpick into the center; if it comes out clean or with a few crumbs, they’re ready.

7. Can I add sea salt on top?

Absolutely! Sprinkle sea salt over the caramel swirl before baking for extra salty-sweet goodness.

8. Are these muffins kid-friendly?

Yes, kids love the gooey caramel and chocolate combination. Adjust the salt to taste if needed.

9. Can I double the recipe?

Yes, this recipe doubles easily. Just make sure to bake in batches if your oven is small.

10. What’s the best way to reheat frozen muffins?

Reheat in the oven at 350°F for 5-10 minutes or in the microwave for 20-30 seconds.

Conclusion

Salted Caramel Chocolate Chunk Muffins are a showstopper treat that anyone can make. With their rich flavor and bakery-style appearance, they’re perfect for satisfying your sweet tooth. Whether enjoyed fresh, reheated, or frozen, these muffins promise to deliver indulgence with every bite.

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Salted Caramel Chocolate Chunk Muffins

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These Salted Caramel Chocolate Chunk Muffins are the perfect blend of sweet and salty. Soft and fluffy, they’re loaded with rich chocolate chunks and swirls of salted caramel, making them a decadent treat for breakfast or dessert.

  • Author: ksuur
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Category: Dessert, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale

For the Muffins:

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, melted
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 2 large eggs
  • 1/2 cup milk
  • 1/2 cup plain yogurt (or sour cream)
  • 1 tsp vanilla extract
  • 1 cup chocolate chunks

For the Salted Caramel Swirl:

  • 1/3 cup salted caramel sauce (store-bought or homemade)
  • 1/2 tsp flaky sea salt

Instructions

  1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
  2. Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Combine wet ingredients: In another bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the milk, yogurt, and vanilla extract.
  4. Incorporate the dry and wet ingredients: Gradually fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing. Gently fold in the chocolate chunks.
  5. Fill muffin tins: Spoon the batter evenly into the prepared muffin cups, filling each about 2/3 full.
  6. Add salted caramel swirl: Drop about 1 tsp of salted caramel sauce onto the top of each muffin. Use a toothpick or skewer to swirl the caramel into the batter. Sprinkle with a pinch of flaky sea salt.
  7. Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Cool: Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • For a homemade salted caramel sauce, combine 1/2 cup granulated sugar, 1/4 cup butter, and 1/3 cup heavy cream over medium heat, stirring constantly.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

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