Print

Salted Caramel Chocolate Chunk Muffins

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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.

Find it online: https://recipe.newsvks.com/salted-caramel-chocolate-chunk-muffins/