Double Chocolate Salted Caramel Muffins
User Reviews
4.6
Double Chocolate Salted Caramel Muffins
Description
The muffins combine all-purpose flour, cocoa powder, sugar, baking powder and soda, salt, and chocolate chips for a dense and chocolatey base. Wet ingredients include milk, neutral oil, and eggs, mixed until just combined to maintain a tender texture without overmixing.
After partial baking until the edges are set but centers remain wet, a teaspoon of caramel or dulce de leche is dropped into the center of each muffin before returning to the oven to finish baking. The caramel melts into the batter, creating a rich, gooey core contrasted by the chocolate exterior. A sprinkling of flaky sea salt enhances the flavor balance.
The muffins can be adjusted by partially substituting whole wheat flour for a heartier crumb, and natural or Dutch-process cocoa powder will affect the depth of chocolate flavor and color. Using a deeper muffin tin allows filling more batter for larger muffins without spillage.
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup cocoa powder or Dutch-process cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup milk chocolate chips or semisweet or bittersweet chocolate chips or chunks
- 1 cup milk I use 2%
- ½ cup neutral-flavored oil like vegetable, canola, avocado oil
- 2 egg large
- ½ cup caramel sauce or dulce de leche (see note
- sea salt optional, flaky; for sprinkling
Instructions
- Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the chocolate chips.
- In a separate medium bowl or in a large liquid measuring cup, whisk together the milk, oil, and eggs until smooth.
- Add the wet ingredients to the dry ingredients, and stir until just combined (don't overmix or the muffins might be tough and dense).
- Fill the muffin liners about 2/3 of the way full (you may have extra batter; you can bake a second batch or use a second muffin tin, if needed). Don't overfill as you'll be adding caramel to the muffins in the next step.
- Bake for about 7-8 minutes, just until the edges are set but the centers are still wet. Working quickly, remove the muffin tin from the oven and drop a heaping teaspoon of caramel sauce or dulce de leche into the center of each muffin (no need to press down into the batter).
- Return to the oven and bake until the batter rises over the caramel and the tops spring back lightly to the touch, 10-12 minutes.
- Lightly sprinkle the muffins with sea salt, if desired. Let the muffins rest in the pan for 1-2 minutes before removing them to a wire rack to cool completely.
Notes
- Substituting up to half the flour with white whole wheat creates a denser but still tasty muffin.
- Using Dutch-process cocoa yields a richer chocolate taste and darker color compared to natural cocoa.
- Caramel or dulce de leche can be placed cold onto muffins after partial baking; no need to warm.
- Soft caramel candies can substitute for caramel sauce as filling but have not been tested in this recipe.
- Muffin tin depth affects batter volume; adjust batter quantity per tin accordingly to avoid overflow.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Muffins (makes 12-16)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Muffin | |
| Calories | 263kcal | 13% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 30mg | 10% |
| Sodium | 163mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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