Introduction

Indulge yourself with these Salted Caramel Chocolate Chunk Muffins, perfect for a cozy breakfast or an irresistible snack. Soft, moist, and packed with rich chocolate and gooey caramel, they’re a delightful treat for any occasion.

A close-up of a single golden brown muffin with a soft, crumbly texture showing a dark, glossy chocolate filling inside. On top, there are four thick, shiny dark chocolate cubes placed close together, each sprinkled with small flakes of coarse, translucent salt that sparkle. The muffin sits on a simple white plate against a white marbled background, enhancing the warm tones of the muffin and rich darkness of the chocolate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour (substitute almond flour for gluten-free)
1 cup granulated sugar (coconut sugar can lower the glycemic index)
1/2 cup unsalted butter, melted (substitute coconut oil for dairy-free)
2 large eggs (use flax eggs for vegan alternative)
1 cup milk (almond milk or oat milk for dairy-free)
2 teaspoons vanilla extract (use pure vanilla extract for best taste)
2 teaspoons baking powder (ensure freshness)
1 teaspoon baking soda
1/2 teaspoon salt (sea salt adds a gourmet touch)
1 cup chocolate chunks (dark chocolate for richer flavor; white chocolate for milder sweetness)
1/2 cup salted caramel sauce (homemade or store-bought)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease each cup.
Step 2: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
Step 3: In a separate bowl, combine the melted butter, eggs, milk, and vanilla extract. Whisk until smooth.
Step 4: Pour the wet ingredients into the dry ingredients and gently stir until just combined—do not overmix.
Step 5: Fold in the chocolate chunks and half of the salted caramel sauce into the batter.
Step 6: Using a spoon or ice cream scoop, fill each muffin cup about three-quarters full.
Step 7: Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack.
Step 9: Drizzle the remaining salted caramel sauce over the warm muffins before serving.

Tips & Variations

Use sea salt flakes on top of the caramel drizzle for an extra flavor pop and elegant presentation.
Swap the chocolate chunks for chopped nuts like pecans or walnuts for added crunch.
For a vegan version, replace eggs with flax eggs and use plant-based milk and coconut oil.
Try mixing in a teaspoon of espresso powder to intensify the chocolate flavor.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days to keep them fresh. For longer storage, freeze the muffins in a sealed container or freezer bag for up to 2 months. To reheat, warm in a microwave for 15-20 seconds or in an oven at 300°F (150°C) for 5 minutes.

How to Serve

A close-up view of a golden brown muffin with a slightly cracked top showing a soft and moist texture inside. The muffin is topped with several glossy dark chocolate cubes scattered across the surface, along with small bits of crumbly dark chocolate pieces. Flakes of coarse white sea salt are sprinkled on top, adding contrast. The muffin is inside a white paper liner, and it sits on a white plate against a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of chocolate for these muffins?

Yes, you can use dark, milk, or white chocolate chunks depending on your preference. Dark chocolate offers a richer and less sweet flavor, while white chocolate provides a sweeter, milder taste.

How do I make this recipe dairy-free?

To make these muffins dairy-free, substitute the unsalted butter with coconut oil and use almond milk or oat milk instead of regular milk. This modification works well without compromising texture or flavor.