Description

These salted caramel chocolate chunk muffins are the perfect combination of sweet and salty! Moist, fluffy muffins are loaded with rich chocolate chunks and swirled with gooey salted caramel. Topped with a drizzle of caramel and a sprinkle of sea salt, they’re an irresistible treat for breakfast or dessert.

Ingredients

For the Muffins:

2 cups (250g) all-purpose flour
1/2 cup (100g) granulated sugar
1/4 cup (50g) brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, melted
1/2 cup (120ml) buttermilk (or substitute with 1/2 cup milk + 1 1/2 teaspoons lemon juice)
2 large eggs
1 teaspoon vanilla extract
1/2 cup (120ml) salted caramel sauce (store-bought or homemade)
1 cup (175g) chocolate chunks or chips

For the Topping:

1/4 cup (60ml) salted caramel sauce
Flaky sea salt (for sprinkling)

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Instructions

Preheat the Oven:
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly with oil.
Mix Dry Ingredients:
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
Combine Wet Ingredients:
In a separate bowl, whisk together the melted butter, buttermilk, eggs, and vanilla extract until smooth.
Make the Batter:
Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the chocolate chunks.
Add Caramel Swirl:
Fill each muffin cup halfway with batter. Add a teaspoon of salted caramel sauce to each, then top with more batter until the cups are 3/4 full. Use a toothpick to swirl the caramel into the batter.
Bake:
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Add Toppings:
Drizzle the muffins with additional salted caramel sauce and sprinkle with flaky sea salt.

Notes

For a richer flavor, use dark chocolate chunks instead of milk chocolate.
Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
Make your own salted caramel sauce by melting 1 cup of sugar with 6 tablespoons of butter and 1/2 cup of heavy cream, then adding 1 teaspoon of sea salt.