Double Chocolate Salted Caramel Muffins
Ingredients
-
1 ½
cups
all-purpose flour
-
¾
cup
granulated sugar
-
½
cup
natural unsweetened cocoa powder or Dutch-process cocoa powder
-
2
teaspoons
baking powder
-
¼
teaspoon
baking soda
-
¼
teaspoon
salt
-
½
cup
milk, semisweet, or bittersweet chocolate chips or chunks
-
½
cup
neutral-flavored oil (like vegetable, canola, or avocado oil)
-
2
large
eggs
-
½
cup
thick caramel sauce or dulce de leche
-
to taste
flaky sea salt (for sprinkling, optional)
Instructions
- Preheat the oven to 375°F and 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, then add the chocolate chips.
- In a separate bowl, whisk together the milk, oil, and eggs until smooth.
- Combine the wet and dry ingredients, stirring until just mixed to avoid overmixing.
- Fill the muffin liners about ⅔ full, reserving some batter for a second batch if necessary.
- Bake for 7-8 minutes until the edges are set but the centers are still wet.
- Quickly add a heaping teaspoon of caramel sauce or dulce de leche to the center of each muffin.
- Return to the oven and bake for an additional 10-12 minutes until the tops spring back lightly.
- Sprinkle with sea salt if desired, then let cool for 1-2 minutes before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
263
Total fat
14g
Total carbohydrates
32g
Total protein
4g
Sodium
163mg
Cholesterol
30mg
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