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Salted Caramel Chocolate Chunk Muffins

Irresistible Salted Caramel Chocolate Chunk Muffins to Savor

Delicious Salted Caramel Chocolate Chunk Muffins that are fluffy with gooey chocolate chunks and a hint of salted caramel.
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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: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour or almond flour for gluten-free
  • 1 cup granulated sugar or coconut sugar for lower GI
  • 1/2 cup unsalted butter (melted) or coconut oil for dairy-free
  • 2 eggs or 2 flax eggs for vegan
  • 1 cup milk or almond/oat milk for dairy-free
  • 2 teaspoons vanilla extract opt for pure vanilla extract
  • 2 teaspoons baking powder ensure freshness
  • 1 teaspoon baking soda works best with acidic ingredients
  • 1/2 teaspoon salt use sea salt for gourmet touch
  • 1 cup chocolate chunks use dark or white chocolate
  • 1/2 cup salted caramel sauce adjust for desired sweetness
Optional Mix-ins
  • 1/2 cup nuts (like walnuts or pecans) for extra crunch
  • 1 cup seasonal fruits (like blueberries) for natural sweetness
  • 1/2 teaspoon cinnamon or cayenne pepper for flavor enhancement

Equipment

  • muffin tin
  • Mixing bowls
  • whisk
  • spatula
  • Measuring Cups and Spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Line a standard muffin tin with paper liners or spray with cooking spray.
  3. In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk together until well-blended.
  4. In a separate bowl, whisk together the melted butter, eggs, milk, and vanilla extract until smooth.
  5. Pour the wet mixture into the dry ingredients and gently fold until just combined.
  6. Fold in the chocolate chunks and half of the salted caramel sauce.
  7. Fill each muffin cup about three-quarters full with the batter.
  8. Bake for 20-25 minutes until golden and a toothpick comes out clean.
  9. Let cool in the pan for 5 minutes before transferring to a wire rack.
  10. Drizzle the remaining salted caramel sauce over the muffins before serving.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 250IUCalcium: 50mgIron: 1mg

Notes

These muffins can be stored in an airtight container for up to 3 days at room temperature or frozen for up to 3 months.

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