Salted Caramel Chocolate Chunk Muffins are the ultimate indulgence, combining rich chocolate chunks and gooey salted caramel in a tender, bakery-style muffin. Perfect for breakfast, a snack, or dessert, these muffins offer a delightful balance of sweet and salty flavors that will have everyone reaching for seconds.
Why You’ll Love This Recipe
- Loaded with melty chocolate chunks and luscious caramel.
- Bakery-style muffins with a golden, domed top.
- The perfect balance of sweet chocolate and salty caramel.
- Easy to make with simple ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Brown sugar
- Unsweetened cocoa powder
- Buttermilk
- Vegetable oil
- Eggs
- Vanilla extract
- Chocolate chunks (or chips)
- Soft caramel candies or salted caramel sauce
- Sea salt flakes (for garnish)
Directions
- Prepare the dry ingredients: Preheat the oven and line a muffin tin with paper liners. In a large bowl, sift together flour, baking powder, baking soda, salt, cocoa powder, and sugars.
- Combine wet ingredients: In a separate bowl, whisk buttermilk, vegetable oil, eggs, and vanilla extract until well combined.
- Mix the batter: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the chocolate chunks, reserving some for topping.
- Assemble the muffins: Fill each muffin cup halfway with batter. Add a small spoonful of caramel sauce or a piece of caramel candy to the center, then cover with more batter until each cup is 3/4 full. Top with additional chocolate chunks and a light sprinkle of sea salt.
- Bake: Bake the muffins until a toothpick inserted near the edge comes out clean (avoid the caramel center). Let them cool in the tin for 5 minutes before transferring to a wire rack.
- Finish with caramel drizzle: Optional – Drizzle with extra salted caramel sauce for a glossy finish.
Servings and Timing
- Servings: Makes 12 muffins
- Preparation Time: 15 minutes
- Baking Time: 18–22 minutes
- Total Time: About 35–40 minutes
Variations
- Nutty twist: Add chopped pecans or walnuts for extra crunch.
- White chocolate option: Substitute some of the chocolate chunks with white chocolate chips for contrast.
- Gluten-free version: Replace the all-purpose flour with a gluten-free flour blend.
- Extra caramel: Stir caramel bits into the batter for even more gooey goodness.
Storage/Reheating
- Storage: Store in an airtight container at room temperature for up to 3 days.
- Freezing: Wrap each muffin in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw at room temperature before enjoying.
- Reheating: Warm in the microwave for 10–15 seconds to soften the caramel and chocolate.
FAQs
1. Can I use caramel sauce instead of candies?
Yes, salted caramel sauce works perfectly and creates a gooey center.
2. How do I prevent caramel from sticking to the liners?
Grease the liners lightly or use non-stick liners for easier removal.
3. Can I make these muffins ahead of time?
Absolutely! They taste even better the next day as the flavors meld together.
4. What type of chocolate works best?
High-quality semi-sweet or dark chocolate chunks create the best flavor and texture.
5. How do I avoid overmixing the batter?
Stir until just combined; overmixing can make the muffins dense.
6. Can I make mini muffins with this recipe?
Yes, reduce the baking time to 10–12 minutes for mini muffins.
7. How do I get bakery-style domed tops?
Start baking at 425°F for 5 minutes, then reduce the oven temperature to 350°F for the remaining time.
8. Can I use regular milk instead of buttermilk?
Yes, buttermilk adds tenderness, so consider adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk as a substitute.
9. Can I add a crumb topping?
Sure! A mixture of brown sugar, flour, and butter makes a delicious streusel topping.
10. How do I ensure the caramel doesn’t harden after baking?
Use soft caramel candies or high-quality caramel sauce for a gooey center that stays soft.
Conclusion
Salted Caramel Chocolate Chunk Muffins are the perfect indulgence for any time of day. With their rich chocolate flavor, gooey caramel center, and sprinkle of sea salt, they strike the ideal balance of sweet and savory. Bake a batch today and treat yourself to a decadent, bakery-style muffin that’s sure to impress!
Print
Salted Caramel Chocolate Chunk Muffins
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Dessert, Snack
- Cuisine: American
Description
These Salted Caramel Chocolate Chunk Muffins are rich, moist, and indulgent. Each bite combines gooey salted caramel, chunks of melty chocolate, and a hint of sea salt for the perfect balance of sweet and salty.
Ingredients
For the Muffins:
- 1 3/4 cups (220 g) all-purpose flour
- 1/2 cup (50 g) cocoa powder (unsweetened)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs, room temperature
- 1 cup (200 g) granulated sugar
- 1/2 cup (120 ml) vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) buttermilk (or milk with 1 tsp vinegar)
- 1/2 cup (120 ml) hot water or coffee (optional, for deeper chocolate flavor)
- 3/4 cup (130 g) chocolate chunks or chips
For the Salted Caramel Filling:
- 12 soft caramels, unwrapped (store-bought or homemade)
- 2 tablespoons heavy cream
For Topping:
- Flaky sea salt for sprinkling
- Additional chocolate chunks (optional)
Instructions
Prepare the Muffins:
- Preheat the Oven:
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners. - Mix the Dry Ingredients:
In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside. - Combine the Wet Ingredients:
In a large bowl, whisk together the eggs and sugar until pale and creamy. Add the oil and vanilla extract, mixing well. Stir in the buttermilk until smooth. - Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the hot water or coffee (if using), followed by the chocolate chunks.
Prepare the Salted Caramel Filling:
- Melt the Caramels:
In a small saucepan or microwave-safe bowl, melt the caramels with the heavy cream over low heat (or in 30-second increments in the microwave). Stir until smooth and let cool slightly.
Assemble the Muffins:
- Fill the Muffin Cups:
Spoon about 1 tablespoon of batter into each muffin liner. Add a small dollop (about 1 teaspoon) of the salted caramel filling in the center, then top with more batter until the liners are 3/4 full. - Bake:
Bake the muffins for 18–22 minutes, or until a toothpick inserted into the edge (not the caramel center) comes out clean. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack.
Decorate:
- Add Finishing Touches:
While the muffins are still warm, sprinkle the tops with flaky sea salt and additional chocolate chunks if desired.
Notes
- For a homemade caramel sauce alternative, simmer 1/4 cup sugar with 2 tablespoons water until amber, then stir in 2 tablespoons heavy cream and a pinch of salt.
- Store muffins in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. Warm slightly before serving for gooey caramel.