Salted Caramel Chocolate Muffins Recipe
Looking for a delicious way to make your morning coffee break extra special? Or maybe you’re in charge of bringing something sweet to the office and want an easy-to-make treat that will be sure to please everyone? Whatever your reason, salted caramel chocolate muffins are just what you need! These indulgent muffins combine fluffy cake and salted caramel into one sacred bite. Perfectly sweet with just a hint of saltiness, these delectable treats are guaranteed to satisfy even the toughest critics! Get ready for a truly tasty experience, and don’t forget – nobody can resist warm homemade muffins fresh out of the oven.
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Salted Caramel Chocolate Pudding
The best and tastiest way to eat these muffins is to turn them into a hot pudding by cutting the muffin in half and placing it into a small baking dish. Drizzle some caramel sauce over the top of the muffin and heat in the microwave or oven to warm up for a few minutes. It’s just so good!
Salted caramel jars
This is the perfect recipe to use up those little jars of caramel sauce you get gifted that get left on the shelf in the pantry.
Ingredients for chocolate muffins with caramel sauce
- 250 g Self-Raising Flour
- 100 g Caster Sugar (or granulated)
- 50 g Cocoa Powder
- 2 tsp Baking Powder (level teaspoons)
- 150 ml Milk
- 4 tbsp Vegetable oil
- 350 g Salted Caramel Sauce (or Full jar plus extra to drizzle on top)
- 100 g Chocolate Chips (optional)
- 2 tbsp Plain Yoghurt
How to make chocolate salted caramel muffins
Variations
Salted caramel chocolate muffins are a delicious and indulgent treat that combines the rich flavours of chocolate and caramel with a touch of saltiness. These muffins are perfect for any occasion, whether it’s a special breakfast, a midday snack or a dessert. They are easy to make and can be enjoyed by both adults and children, making them a great addition to any household’s recipe collection.
There are many different variations, each with its unique twist on this classic recipe. Some recipes use dark chocolate for a richer flavour, while others incorporate white chocolate for a sweeter taste. Some recipes also add nuts or fruit to the mix to add a bit of texture and crunch. No matter which variation you choose, these muffins are sure to satisfy your sweet tooth.
If you’re a fan of chocolate and caramel, then these muffins are definitely worth trying. They are a delicious and easy-to-make treat that is perfect for any occasion. Whether you’re making them for a special breakfast, a midday snack or a dessert, these muffins are sure to be a hit with everyone who tries them. Have a try at my jam-filled muffins. They’re so good!
Storage
Salted caramel muffins are best stored in an airtight container at room temperature. They can last for up to 3 days when stored properly. However, if you plan to keep them longer, you can store them in the refrigerator for up to a week.
If you want to freeze the muffins, wrap them tightly in plastic wrap and place them in a freezer-safe container or zip-top bag. They can last for up to 3 months in the freezer. When you are ready to eat them, thaw them at room temperature for a few hours or microwave them for 15-20 seconds.
It is important to note that the muffins may lose their texture and taste if stored improperly. To avoid this, make sure to store them in an airtight container and keep them away from direct sunlight or heat sources.
Salted Caramel Chocolate Muffins
Ingredients
- 250 g Self-Raising Flour
- 100 g Caster Sugar (or granulated)
- 50 g Cocoa Powder
- 2 tsp Baking Powder (level teaspoons)
- 150 ml Milk
- 4 tbsp Vegetable oil
- 350 g Salted Caramel Sauce (or Full jar plus extra to drizzle on top)
- 100 g Chocolate Chips (optional)
- 2 tbsp Plain Yoghurt
Instructions
- Preheat the oven to 190โ/170โFan/Gas 5/375โ. Place the muffin cases in a muffin tin.
- Mix the flour, baking powder, cocoa powder and sugar in a bowl.
- Add the milk, eggs, oil, yoghurt and half of the caramel sauce and mix through until just combined. Add the chocolate chips if using.
- Gently swirl the rest of the caramel sauce into the mixture until rippled.
- Spoon the mixture into the muffin cases about ยพ full. Bake for 20-25 minutes.
- Serve warm with an extra dollop of caramel sauce on top. Enjoy!