Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt (plus extra for sprinkling)
- 2 large eggs
- 1 cup whole milk
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup salted caramel sauce (store-bought or homemade)
- 1 cup chocolate chunks or chips
- Optional: 1/4 cup crushed sea salt for topping
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups with non-stick spray.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. Stir to combine the dry ingredients evenly.
- In a separate bowl, whisk together the eggs, whole milk, melted butter, and vanilla extract until smooth and well-combined.
- Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix the batter.
- Fold in the salted caramel sauce and chocolate chunks, making sure they are evenly distributed throughout the batter.
- Spoon the batter into the muffin cups, filling each about two-thirds full. If desired, sprinkle a pinch of sea salt on top of each muffin for extra flavor.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.