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–+ servings
Salted Caramel Chocolate Chunk Muffins

Indulge in Salted Caramel Chocolate Chunk Muffins Bliss

These Salted Caramel Chocolate Chunk Muffins are a delightful treat, perfect for breakfast or dessert.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Substitution: Use almond flour for a gluten-free option.
  • 1 cup Granulated Sugar Note: Coconut sugar can lower the glycemic index.
  • 1/2 cup Unsalted Butter (Melted) Substitution: Use coconut oil for a dairy-free version.
  • 2 large Large Eggs Substitution: Use flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water = 1 egg) for a vegan alternative.
  • 1 cup Milk Substitution: Almond milk or oat milk work for dairy-free.
  • 1 tbsp Vanilla Extract Note: Use pure vanilla extract for the best taste.
  • 2 tsps Baking Powder Note: Ensure freshness for optimal results.
  • 1 tsp Baking Soda Note: Works best when combined with acidic ingredients.
  • 1/2 tsp Salt Tip: Use sea salt for a gourmet touch.
For the Chocolate and Caramel
  • 1 cup Chocolate Chunks Substitution: Dark chocolate for richer flavor; white chocolate for milder sweetness.
  • 1/2 cup Salted Caramel Sauce Note: Use homemade or store-bought, adjusting for personal preference on saltiness or sweetness.

Equipment

  • Oven
  • muffin tin
  • mixing bowls
  • whisk
  • spatula

Method
 

Preparation Steps
  1. Preheat the oven to 350°F (175°C). Line the muffin tin with paper liners or grease each cup.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the melted butter, large eggs, milk, and vanilla extract until smooth.
  4. Pour the wet ingredients into the bowl of dry ingredients. Mix gently until just combined.
  5. Fold in the chocolate chunks and half of the salted caramel sauce.
  6. Scoop the batter into the prepared muffin tin, filling each cup about three-quarters full.
  7. Bake for 20 to 25 minutes, until a toothpick comes out clean.
  8. Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Drizzle remaining caramel sauce over muffins.
  9. Serve warm and enjoy!

Nutrition

Serving: 1muffinCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Store muffins in an airtight container for up to 3 days or freeze for up to 3 months. Reheat in the microwave or oven before serving.

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