Salted Caramel Chocolate Chunk Muffins
Rich, tender muffins studded with chocolate chunks and ribbons of salted caramel.
Ingredients
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter melted
- 2 large eggs
- 1 cup milk
- 2 teaspoons vanilla bean paste
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chunks
- 1/2 cup salted caramel sauce
Instructions
- Preheat the oven to 350°F.
- Line a 12-cup muffin tin with paper liners or lightly grease each cup.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In a separate bowl, whisk the melted butter, eggs, milk, and vanilla bean paste until smooth.
- Pour the wet ingredients into the dry ingredients and gently stir with a spatula until just combined and no dry flour remains.
- Fold in the chocolate chunks and half of the salted caramel sauce, mixing gently to avoid overworking the batter.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Drizzle the remaining salted caramel sauce over the tops of the unbaked muffins and lightly swirl into the top layer with a toothpick or knife tip.
- Bake for 20 to 25 minutes, until the tops are lightly golden and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly before serving.
Notes
- Dark chocolate chunks give a richer flavor, while milk or white chocolate make a sweeter muffin.
- For neater tops, warm the caramel sauce slightly so it drizzles and swirls more easily.
- For neater tops, warm the caramel sauce slightly so it drizzles and swirls more easily.