The Best Chocolate Chip Caramel Muffins Recipe

Chocolate Chip Caramel Muffins Recipe! These muffins are the perfect balance of salty and sweet. The chocolate chips add just enough sweetness, while the caramel sauce adds that extra bit of saltiness. They’re great with coffee or tea in the morning, as an afternoon snack, or even as dessert!

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Caramel Chocolate Chip Muffins Recipe

These are the best chocolate chip muffin recipe ever! They’re so easy to make and taste amazing. The kids will love them too, they’re a great way to get their day off on the right foot. You’ll never want another muffin again after tasting these.

How long do muffins last?

The answer depends on a few things. How you store the muffins will affect how long they last. You can store chocolate chip caramel muffins at room temperature for about 3-4 days. If you have the option of refrigerating them then this is a good way to store them because it will keep them fresh longer.

How to store the muffins for later

These muffins taste even better the next day, so if you have any leftovers, store them in an airtight container or ziploc bag.

You can also freeze the muffins for up to 3 months! Thaw overnight in the fridge before warming them up in a microwave. Then enjoy my favorite chocolate chip caramel muffin recipe!

The best way to serve these Chocolate Chip Caramel Muffins

Want to know my way favorite way to serve any muffin. When I worked as a waitress in this small dinner, people used to order muffins all the time. We would grill the muffins. I am telling you, it doesn’t get any better than grilled muffins. When you grill the muffin, it almost gets that salty taste that the bread of a grilled cheese gets. It makes the most incredible combination.

How to grill muffins

Take the muffin out of the paper and then cut it in half. Spread butter on each side of the cut side of the muffin. Place it, butter side down, in a hot frying pan and cook it until golden brown. Let it cool slightly and enjoy!

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Tips and tricks for baking muffins

– Make sure the ingredients are at room temperature before starting the recipe.

– Creaming butter and sugar together makes for a light and fluffy muffin, but you can certainly skip this step if you like to live dangerously.

– Be gentle when mixing in dry ingredients so you don’t knock out all of the air bubbles. Just use a spatula to fold the ingredients together.

– Don’t overfill muffin tins. Muffins will rise so fill them no more than halfway full. If you have too much batter, just bake it in a greased ramekin or mini loaf pan!

– Use paper liners in muffin tins for easy removal and cleanup!

Troubleshooting tips for common problems with muffin recipes

– Muffins are underbaked and gooey. The most common reason for this is using larger muffin tins like mini loaf pans or ramekins so the batter rises up over the top of them. These make delicious caramel muffin tops, but they’re definitely not muffins! Also be sure to fill your tin no more than halfway full with batter.

– Muffins are too dry. You might be over mixing the batter, or you may need to add a splash more milk and sugar. It’s better to err on the side of wetter rather than drier!

– Muffin tops end up caramelized on top. This is an excellent problem to have! But if you’re not a caramel fan, then it’s best to let the caramel cool before spreading it on top of each muffin.

– Muffins are unevenly baked. Be sure your oven isn’t too hot and always check your muffins regularly while they’re cooking so you can take them out at the right time.

– Muffins sink in the middle or have a hard center. This is usually because they were over baked, but it can also be caused by filling the muffin tin too full, which causes them to overflow when baked.

Variations to try next time

I love recipes that I can change out things and swap them for others. We love to have new flavor and new things to try and this recipe is perfect for that. There are simple things that you can do to change the recipe to fit what you love.

Try the caramel sauce with other muffin recipes. It would be delicious on banana muffins, or even pumpkin chocolate chip muffins!

Change out the chocolate chips for nuts or dried fruit.

Try Peanut Butter Chips instead of chocolate chips. Or add them both.

You can also add in extracts and other spices to create incredible muffins.

Add apple slices or dehydrated apples to these muffins. The flavors pair perfectly.

These muffins are so good, they will be the star of your next breakfast, brunch or dessert. They are great for back to school lunches too! They are easy to make and sure to please a crowd with their decadent taste.

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Ingredients

Get the full list of ingredients, with measurements, and step-by-step instructions at the bottom of the post in the printable recipe card.

• all-purpose flour
• baking soda
• baking powder
• pink Himalayan salt
• chocolate chips
• caramel bits
• butter
• sugar
• heavy whipping cream
• vanilla
• eggs
• squeeze bottle

How to Make Chocolate Chip Caramel Muffins

Preheat oven to 375°. Spray muffin tin with cooking spray or line with cupcake liners, then set aside.

In a large mixing bowl, add the flour, baking soda, baking powder, salt, and 1 ½ cups of chocolate chips. Mix thoroughly until well combined.

Add 1 cup caramel bits to mixture and mix again.

In a separate bowl, melt the butter and then add in the sugar, vanilla, and heavy whipping cream until well incorporated. 

Fold the wet ingredients into the dry ingredients until well blended. 

Add the eggs and beat together well.

Fill the muffin tin 2/3 full with the batter. Bake for 14-16 minutes or until a toothpick comes out clean. Remove the muffins from oven and allow to cool completely.

Then, remove from the muffin tin and place on parchment paper.

Add the ¼ cup of chocolate chips to a small bowl and add the ½ tablespoon of heavy cream. Heat it in microwave for 10 second bursts until it is completely melted and smooth. Be careful not to overheat it or scorch the chocolate.

Do the same with the caramel bits but add 1-2 teaspoons of water instead of cream. 

Using a squeeze bottle or small spoon, drizzle the melted chocolate over the muffins. Repeat with the caramel but do so in the opposite direction. Enjoy!

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