Description
Rich, moist muffins studded with dark chocolate chunks and swirled with gooey salted caramel, topped with a sprinkle of sea salt.
Ingredients
Scale
For the Crust:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 cup dark chocolate chunks
- 1/2 cup salted caramel sauce (homemade or store-bought)
- Flaky sea salt for topping
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together melted butter, eggs, buttermilk, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the dark chocolate chunks.
- Fill each muffin cup halfway with batter. Add a teaspoon of salted caramel sauce in the center, then cover with remaining batter until cups are about 3/4 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Drizzle with extra caramel sauce and sprinkle with flaky sea salt while still warm.
Notes
You can customize the seasonings to taste. For extra caramel flavor, swirl some caramel into the batter before adding chocolate chunks.