Chocolate Caramel Muffins

5 from 4 votes

Chocolate Caramel Muffins

Delicious treat for chocolate lovers! This muffin recipe is great to have on hand when you want a little something sweet. It has both caramel and chocolate, so it's perfect for any craving!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Dessert

Cuisine: American

Servings: Muffins

Calories: 337kcal

Author: Serena

Ingredients

⅔ cup Vegetable Oil (150 mL)
1 Large Room Temperature Egg
6 tablespoon Yogurt (102 grams)
5 tablespoon Sour Cream (75 grams)
1½ teaspoon Vanilla Extract (7 grams)
¾ cup Sugar (150 grams)
¾ cup Dark Chocolate, grated (100 grams)
⅛ teaspoon Salt
1 cup AP Flour (120 grams)
⅓ cup Cornstarch (37 grams)
3 tablespoon Cocoa Powder (15 grams)
1 teaspoon Baking Powder (4 grams)
½ teaspoon Baking Soda (3 grams)
2 teaspoon Espresso Powder (4.5 grams)
12 Soft Caramel Candies - cut into small pieces

Instructions

Preheat oven to 400°F. Line a 12-cup muffin pan with muffin wrappers.
Combine the oil with the egg in a large bowl and mix with a hand mixer briefly on medium-high speed.
Add yogurt, sour cream, vanilla, and sugar and continue to mix until just combined.
In a separate bowl grate the chocolate.
Add salt, flour, cornstarch, cocoa powder, baking powder, baking soda, and espresso powder to the chocolate bowl. Using a whisk, slowly mix together to break up any clumps.
Slowly add the dry ingredients to the oil mixture and stir until combined with a whisk. Do not overmix.
Scoop the finished mix into the muffin cups, about ¾ full.
Bake the muffins at 400°F for 5 minutes.
Working quickly, remove the muffin pan from the oven and add the equivalent of one full piece of caramel onto the top of the muffins. (I cut each piece into six small caramel bits, so at this step, I would add six small pieces to the muffin top) Lower the oven temperature to 350°F, and continue baking for 12-15 minutes. The tops will spring back lightly to the touch once done. Or a toothpick inserted into the center should come out clean.
Remove muffins from the oven and let cool for 3-5 minutes. Remove from pan and place onto a wire rack to finish cooling.
Once cool, if you have some caramel sauce, you could place a dollop on top with a sprinkle of sea salt on the muffins before serving.

Notes

Recipe Source: SerenaLissy.com

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database via Spoonacular API, whenever available, or otherwise other online calculators. While this information can be helpful in estimating the nutritional information of a recipe, it is by no means accurate or official and is not evaluated by the Food and Drug Administration.

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