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Indulgent Salted Caramel Chocolate Chunk Muffins to Savor Recipe

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★★★★★

4.5 from 132 reviews

Indulge in these decadent Salted Caramel Chocolate Chunk Muffins, perfectly moist and bursting with rich chocolate chunks and luscious salted caramel sauce. These muffins combine sweet and salty flavors in every bite, ideal for breakfast treats or an irresistible snack.

Ingredients

Scale

For the Muffin Batter

  • 2 cups all-purpose flour (Substitution: almond flour for gluten-free)
  • 1 cup granulated sugar (Note: coconut sugar can lower the glycemic index)
  • 1/2 cup unsalted butter, melted (Substitution: coconut oil for dairy-free)
  • 2 large eggs (Substitution: flax eggs for vegan)
  • 1 cup milk (Substitution: almond milk or oat milk for dairy-free)
  • 2 teaspoons vanilla extract (Use pure vanilla extract for best flavor)
  • 2 teaspoons baking powder (Ensure freshness)
  • 1 teaspoon baking soda (Best combined with acidic ingredients)
  • 1/2 teaspoon salt (Sea salt recommended for gourmet touch)

For the Mix-Ins

  • 1 cup chocolate chunks (Dark chocolate for richer flavor; white chocolate for milder sweetness)
  • 1/2 cup salted caramel sauce (Homemade or store-bought, adjust saltiness/sweetness to preference)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the muffins.
  2. Prepare Muffin Tin: Line your muffin tin with paper liners or lightly grease each cup to prevent sticking.
  3. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt, ensuring an even mixture.
  4. Combine Wet Ingredients: In a separate bowl, whisk the melted butter, eggs, milk, and vanilla extract thoroughly until the mixture is smooth and well combined.
  5. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients bowl and gently stir until just combined to avoid overmixing which can toughen muffins.
  6. Add Mix-Ins: Fold in the chocolate chunks and half of the salted caramel sauce carefully to distribute evenly through the batter.
  7. Fill Muffin Tin: Using a spoon or ice cream scoop, fill each muffin cup about three-quarters full with the batter, ensuring even distribution.
  8. Bake Muffins: Place the muffin tin in the preheated oven and bake for 20-25 minutes. Use a toothpick inserted into the center of a muffin to check for doneness; it should come out clean or with a few moist crumbs.
  9. Cool Muffins: Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
  10. Drizzle Caramel Sauce: Drizzle the remaining salted caramel sauce generously over the warm muffins before serving for extra indulgence.

Notes

  • Store muffins in an airtight container at room temperature for up to 3 days.
  • For longer storage, muffins can be frozen and thawed before serving.
  • For a dairy-free option, substitute butter with coconut oil and milk with almond or oat milk.
  • Using fresh baking powder and soda ensures optimal rise and texture.
  • To lower glycemic index, use coconut sugar instead of granulated sugar.

Keywords: Salted Caramel Muffins, Chocolate Chunk Muffins, Sweet and Salty Muffins, Breakfast Muffins, Dessert Muffins

Find it online: https://tastemadebyclara.com/indulgent-salted-caramel-chocolate-chunk-muffins-to-savor-recipe/