Double Chocolate Salted Caramel Muffins Recipe

Name: Double Chocolate Salted Caramel Muffins
Prep time: 30 min
Cook time: 20 min
Total time: 1 h
Yield: 12-16 muffins
Ingredients: 1 1/2 cups (7.5 ounces) all-purpose flour (see note for whole wheat); 3/4 cup (5.5 ounces) granulated sugar; 1/2 cup (1.5 ounces) natural unsweetened cocoa powder or Dutch-process cocoa powder; 2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup (3 ounces) milk, semisweet, or bittersweet chocolate chips or chunks; 1 cup milk (I use 2%); 1/2 cup neutral-flavored oil, like vegetable, canola, avocado oil; 2 large eggs; 1/2 cup thick caramel sauce or dulce de leche (see note); Flaky sea salt for sprinkling, optional

Ingredients

1 1/2 cups (7.5 ounces) all-purpose flour (see note for whole wheat)
3/4 cup (5.5 ounces) granulated sugar
1/2 cup (1.5 ounces) natural unsweetened cocoa powder or Dutch-process cocoa powder
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (3 ounces) milk, semisweet, or bittersweet chocolate chips or chunks
1 cup milk (I use 2%)
1/2 cup neutral-flavored oil, like vegetable, canola, avocado oil
2 large eggs
1/2 cup thick caramel sauce or dulce de leche (see note)
Flaky sea salt for sprinkling, optional

PREP TIME 30m	COOK TIME 20m	TOTAL TIME 1h
YIELD 12-16 muffins

Instructions

Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with liners.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the chocolate chips.
In a separate medium bowl or in a large liquid measuring cup, whisk together the milk, oil, and eggs until smooth.
Add the wet ingredients to the dry ingredients, and stir until just combined (don’t overmix or the muffins might be tough and dense).
Fill the muffin liners about 2/3 of the way full (you may have extra batter; you can bake a second batch or use a second muffin tin, if needed). Don’t overfill as you’ll be adding caramel to the muffins in the next step.
Bake for about 7-8 minutes, just until the edges are set but the centers are still wet. Working quickly, remove the muffin tin from the oven and drop a heaping teaspoon of caramel sauce or dulce de leche into the center of each muffin (no need to press down into the batter).
Return to the oven and bake until the batter rises over the caramel and the tops spring back lightly to the touch, 10-12 minutes.
Lightly sprinkle the muffins with sea salt, if desired. Let the muffins rest in the pan for 1-2 minutes before removing them to a wire rack to cool completely.