Salted Caramel Chocolate Chunk Muffins Recipe for Irresistible Morning Bites

Sweet aromas of salted caramel chocolate chunk muffins waft through my kitchen, promising pure indulgence.

Mornings transform with these decadent treats that blend rich cocoa and buttery caramel notes.

Chocolate lovers will find themselves captivated by unexpected salt crystals dancing across each tender crumb.

Unexpected bursts of melted chocolate create delightful surprises in every single bite.

My grandmother’s baking wisdom whispers that simple ingredients can create extraordinary moments of joy.

Mixing these muffins feels like crafting edible art with minimal effort.

Bake these irresistible treats and watch how quickly they disappear from your plate.

What to Enjoy with These Sweet-Salty Muffins

• Pair these decadent muffins with a bold espresso or dark roast coffee to complement the deep chocolate flavors and enhance the caramel notes.
• Serve alongside a scoop of vanilla bean ice cream, creating a luxurious contrast between warm muffin and cold, creamy sweetness.
• Select a full-bodied red wine like Cabernet Sauvignon or a sweet Port wine, which will beautifully echo the rich chocolate and caramel undertones.
• Choose a cold milk or creamy almond milk to balance the intense chocolate and provide a smooth, cooling sensation after each bite.

Flavor Spins for Caramel Chocolate Muffins

• Gluten-Free Version: Replace regular flour with a gluten-free flour blend and ensure all ingredients are certified gluten-free. Add xanthan gum for better texture and binding.
• Vegan Chocolate Chunk Muffins: Substitute eggs with flax eggs, use plant-based milk instead of buttermilk, and swap regular chocolate chunks with dairy-free dark chocolate. Replace oil with applesauce for a healthier alternative.
• Low-Sugar Option: Use monk fruit sweetener or stevia in place of sugar, reduce chocolate chunk quantity, and incorporate mashed bananas or unsweetened applesauce to maintain moisture and natural sweetness.
• Nutty Chocolate Chunk Variation: Add chopped almonds or walnuts to the batter, sprinkle roasted pecans on top before baking, and mix in almond flour for extra protein and crunch.

Why These Muffins Are the Perfect Sweet-Salty Combo

• Effortless muffins that transform ordinary baking into a delightful experience.
• Perfect for lazy mornings or spontaneous baking sessions, requiring minimal preparation and maximum enjoyment.
• Packed with rich chocolate chunks and decadent caramel, these muffins satisfy intense sweet cravings with every bite.
• Simple mixing technique and straightforward instructions guarantee success even for novice home bakers, boosting confidence in the kitchen.

What Goes into Salted Caramel Chocolate Chunk Muffins

• All-Purpose Flour: The base of the muffins, provides structure and texture.
• Cocoa Powder: Adds rich chocolate flavor and deep color to the muffins.
• Baking Powder, Baking Soda: Essential leavening agents that help muffins rise and become fluffy.
• Salt: Enhances overall flavor and balances sweetness.

• Eggs: Bind ingredients together and add moisture to the muffins.
• Granulated Sugar: Provides sweetness and helps with caramelization.
• Vegetable Oil: Keeps muffins moist and tender, creates a soft texture.
• Vanilla Extract: Adds depth and warmth to the flavor profile.
• Buttermilk: Contributes tanginess and helps create a tender crumb.
• Hot Water or Coffee: Intensifies chocolate flavor and adds moisture.

• Chocolate Chunks: Provide rich, melty chocolate bursts throughout the muffins. Dark or semi-sweet chocolate works best.
• Salted Caramel (for topping or mix-in): Adds a sweet and salty flavor contrast to the chocolate muffins.

How to Bake Muffins That Hit All the Flavor Notes

Step 1: Warm Up the Oven

Crank up your oven to 375°F (190°C). Grab a 12-cup muffin tin and line it with paper liners, creating cozy homes for your soon-to-be delicious muffins.

Step 2: Create the Dry Mixture

• All-purpose flour
• Cocoa powder
• Baking powder
• Baking soda
• Salt

Set this magical powder blend aside for now.

Step 3: Whip Up the Wet Ingredients

In a large mixing bowl, grab a whisk and go to town on your eggs and sugar. Beat them until they transform into a pale, creamy dream. Pour in the oil and vanilla extract, giving everything a good mix. Splash in the buttermilk and stir until silky smooth.

Step 4: Marry the Wet and Dry Ingredients

Slowly introduce the dry ingredients to your wet mixture. Gently fold them together until just combined- don’t overwork the batter! If you’re feeling adventurous, pour in some hot water or coffee for an extra flavor kick. Fold in those chocolate chunks, creating pockets of gooey goodness throughout the muffins.

Step 5: Fill and Bake

Scoop the batter into your prepared muffin liners, filling each about two-thirds full. This gives your muffins room to rise and become gloriously puffy.

Step 6: Drizzle with Salted Caramel

Once baked and cooled, zigzag some salted caramel sauce over the top of each muffin. Watch as it cascades down the sides, creating irresistible streams of sweetness.

Step 7: Serve and Enjoy

Let these beauties cool for a few minutes, then serve warm. Watch as people’s eyes light up with the first bite of these decadent chocolate chunk muffins.

Tips for Gooey Centers and Golden Tops

• Prevent Overmixing: Gently fold dry ingredients into wet ingredients just until combined to keep muffins tender and avoid tough, dense texture.
• Chocolate Chunk Distribution: Toss chocolate chunks in a little flour before adding to batter to prevent them from sinking to the bottom during baking.
• Temperature Precision: Use room temperature eggs and buttermilk for smoother batter and more even baking results.
• Salted Caramel Swirl: Drizzle extra salted caramel sauce on top of muffins immediately after baking for intense caramel flavor and glossy finish.
• Storage Hack: Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for longer preservation.

Store and Warm Muffins While Keeping Them Moist

• Store muffins in an airtight container in the refrigerator for up to 4 days. Wrap each muffin individually in plastic wrap to maintain moisture and prevent drying out.
• Place cooled muffins in a freezer-safe bag or container. Freeze for up to 2 months. Thaw at room temperature for 1-2 hours before serving.
• Warm muffins in the microwave for 15-20 seconds or in a preheated oven at 300F (150C) for 5-7 minutes. This will help restore their soft, tender texture and bring out the rich chocolate and caramel flavors.
• Let refrigerated or frozen muffins come to room temperature before reheating to ensure even warming and prevent soggy edges.

Salted Caramel Chocolate Chunk Muffins Recipe

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4.6 from 10 reviews

• Total Time: 35 minutes
• Yield: 12 1x

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Description

Indulgent Salted Caramel Chocolate Chunk Muffins deliver pure bakery magic in every delightful bite. Chocolate lovers will swoon over these rich, gooey treats that blend sweet caramel with intense chocolate for an irresistible dessert experience.

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Ingredients

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Dry Ingredients:

• 1 ¾ cups (220 g) all-purpose flour
• ½ cup (50 g) cocoa powder (unsweetened)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (200 g) granulated sugar

Wet Ingredients:

• 2 large eggs, room temperature
• ½ cup (120 milliliters) vegetable oil (or melted butter)
• 1 teaspoon vanilla extract
• ½ cup (120 milliliters) buttermilk (or milk with 1 teaspoon vinegar)
• ½ cup (120 milliliters) hot water or coffee (optional, for deeper chocolate flavor)

Filling and Topping:

• ¾ cup (130 g) chocolate chunks or chips
• 12 soft caramels, unwrapped (store-bought or homemade)
• 2 tablespoons heavy cream
• Flaky sea salt for sprinkling
• Additional chocolate chunks (optional)

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Instructions

1. Warm the oven to 375F (190C) and prepare a 12-cup muffin tin with paper liners, ensuring even spacing for optimal baking.
2. Sift the flour, cocoa powder, baking powder, baking soda, and salt together in a medium bowl, creating a uniform dry mixture with no lumps.
3. Whisk eggs and sugar in a large bowl until the mixture transforms into a pale, silky consistency, indicating proper aeration.
4. Incorporate oil and vanilla extract into the egg mixture, stirring thoroughly to create a smooth, glossy base.
5. Gently fold buttermilk into the wet ingredients, maintaining the light and airy texture developed in previous steps.
6. Gradually introduce the dry ingredient mixture to the wet ingredients, using a gentle folding technique to prevent overmixing and preserve the muffins’ tender crumb.
7. If desired, add hot water or coffee to enhance the chocolate’s depth, stirring carefully to integrate the liquid.
8. Gently fold chocolate chunks into the batter, distributing them evenly to ensure each muffin receives a rich chocolate surprise.
9. Divide the batter among the prepared muffin cups, filling each approximately three-quarters full to allow room for rising.
10. Place the muffin tin in the preheated oven and bake until a toothpick inserted into the center comes out clean, typically 18-20 minutes.
11. Remove from the oven and allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to complete cooling.

Notes

• Swap buttermilk with plant-based milk and use egg replacer for a vegan version that maintains the rich, moist texture.
• Reduce sugar content by using dark chocolate chunks with lower sugar percentage and replacing some sugar with natural sweeteners like stevia.
• Prevent chocolate chunks from sinking by coating them lightly in flour before folding into the batter, ensuring even distribution throughout the muffins.
• For gluten-sensitive individuals, substitute all-purpose flour with a reliable gluten-free flour blend, adding xanthan gum to improve structural integrity and prevent crumbling.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 280
• Sugar: 24 g
• Sodium: 180 mg
• Fat: 12 g
• Saturated Fat: 3 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 50 mg