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
Units
Scale
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.