I have to start by saying how much I appreciate you all! Every time I share a recipe, it’s your excitement and feedback that inspires me to keep going. Today, I’m extra thrilled because I’m sharing something that combines two of my all-time favorite flavors: salted caramel and chocolate. Trust me, you’re going to fall in love with these Salted Caramel Chocolate Chunk Muffins. They’re moist, gooey, and bursting with flavor in every bite.
If you’re anything like me, you’re always on the lookout for that perfect sweet treat to satisfy your cravings but also impress anyone who tastes it. Well, these muffins are exactly that! Whether for a special breakfast, an afternoon pick-me-up, or dessert, they’re guaranteed to become a go-to recipe in your kitchen. Let’s get baking!
Ingredients
Here’s everything you’ll need to make these incredible muffins. You probably already have most of these ingredients in your pantry:
- 1 ¾ cups all-purpose flour
- ¾ cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 cup buttermilk (or milk with 1 tbsp vinegar or lemon juice as a substitute)
- 1 tsp vanilla extract
- 1 cup dark chocolate chunks (chocolate chips work, too, but chunks are a game-changer!)
- ½ cup salted caramel sauce (store-bought or homemade)
- Coarse sea salt for sprinkling on top
How to Make Salted Caramel Chocolate Chunk Muffins
Now, let’s dive into the fun part—making these mouthwatering muffins!
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners, or lightly grease the tin.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, whisk the melted butter, eggs, buttermilk, and vanilla extract until smooth.
- Slowly add the wet ingredients into the dry ingredients, and mix gently until just combined. Be careful not to overmix—lumps are totally okay!
- Fold in the chocolate chunks. This is where the magic happens—the bigger the chunks, the gooier your muffins will be!
- Divide the batter evenly into the prepared muffin cups, filling each about ¾ of the way.
- Drizzle a tablespoon of salted caramel sauce on top of each muffin. Use a toothpick or skewer to swirl it gently into the batter.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Once baked, sprinkle a pinch of coarse sea salt on top of each muffin. Trust me, that sweet-salty combo will blow your mind!
- Let the muffins cool for 10 minutes in the pan before transferring them to a wire rack to cool completely.
Details and nutritional information
Details
- Prep Time: 10 minutes
- Cook Time: 18-22 minutes
- Total Time: 30-35 minutes
- Yield: 12 muffins
Nutritional information
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 20g
- Sodium: 270mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
How to store Salted Caramel Chocolate Chunk Muffins recipe
If by some miracle you have leftovers, here’s how to store them:
- At room temperature: Store in an airtight container for up to 3 days.
- In the fridge: If you like your muffins chilled, they’ll last up to 5 days in the fridge. Just be sure to reheat them slightly so they stay soft and gooey.
- In the freezer: Wrap individually in plastic wrap and freeze for up to 3 months. Thaw overnight, or warm in the oven to bring them back to their original glory.
Useful Advice
- Don’t overmix the batter: This is key for fluffy, tender muffins. Stir until just combined.
- Freshly baked or warm: These muffins taste best fresh out of the oven, but you can reheat them for that “just baked” flavor.
- Use good-quality chocolate: I always recommend going for high-quality dark chocolate. It melts so beautifully and pairs perfectly with the salted caramel.
Frequently Asked Questions
Can I use chocolate chips instead of chunks?
Absolutely! Chocolate chips work just fine, but chocolate chunks give you those extra gooey pockets of melted chocolate that are simply irresistible.
Can I freeze these muffins?
Yes! Let the muffins cool completely, then wrap them individually in plastic wrap and store in a freezer-safe bag for up to 3 months. When ready to enjoy, just thaw at room temperature or warm in the oven for a few minutes.
How do I store these muffins?
Keep them in an airtight container at room temperature for up to 3 days. If you’re not eating them right away, I recommend warming them up for a few seconds in the microwave before serving.
More Relevant Recipes
Conclusion
I can’t wait for you to try these Salted Caramel Chocolate Chunk Muffins! They’re everything you could want in a muffin—rich, gooey, and perfectly sweet with that irresistible salted caramel twist. If you make them, please let me know how they turn out in the comments below. I love hearing from you! Happy baking!
Print
Salted Caramel Chocolate Chunk Muffins: A Decadent Treat
- Total Time: 30-35 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Salted Caramel Chocolate Chunk Muffins are the perfect combination of sweet and salty! Moist and fluffy, packed with rich chocolate chunks, and topped with a swirl of gooey salted caramel, these muffins are an irresistible treat for breakfast, dessert, or a snack. The coarse sea salt sprinkled on top adds the ultimate finishing touch, bringing out the sweetness of the caramel and making each bite a delight.
Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 cup buttermilk (or substitute with 1 cup milk + 1 tbsp vinegar or lemon juice)
- 1 tsp vanilla extract
- 1 cup dark chocolate chunks
- ½ cup salted caramel sauce
- Coarse sea salt for sprinkling
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, whisk together the melted butter, eggs, buttermilk, and vanilla extract until smooth.
- Slowly add the wet ingredients to the dry ingredients, stirring gently until just combined. Don’t overmix!
- Fold in the chocolate chunks, distributing them evenly through the batter.
- Divide the batter evenly between the prepared muffin cups, filling each about ¾ full.
- Drizzle about a tablespoon of salted caramel on top of each muffin, and use a toothpick to swirl it into the batter.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs.
- Once out of the oven, sprinkle each muffin with a pinch of coarse sea salt while still warm.
- Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!
Notes
- For homemade buttermilk, just add 1 tablespoon of vinegar or lemon juice to 1 cup of milk, and let it sit for 5 minutes.
- Dark chocolate chunks give these muffins a rich, gooey texture, but feel free to use milk chocolate if you prefer a sweeter flavor.
- These muffins freeze beautifully! Just wrap them individually and store them in the freezer for up to 3 months.
- Warm them up for a few seconds in the microwave before serving to enjoy that fresh-out-of-the-oven taste.
- Prep Time: 10 minutes
- Cook Time: 18-22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Salted caramel muffins, chocolate chunk muffins, sweet and salty muffins, salted caramel chocolate recipe, muffin recipe