Caramel Jumbo Muffins
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
Ingredients
- 400 gall-purpose flour
- 200 ggranulated sugar
- 150 gunsalted butter
- 2 egglarge eggs
- 150 mlmilk
- 100 mlcaramel sauce
- 10 gbaking powder
- 5 gsalt
- 1 mlvanilla extract
- 100 gchopped pecans(optional)
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
Tip: Use liners to ensure easy muffin release.
- 2
In a medium bowl, whisk together flour, sugar, baking powder, and salt.
Tip: Whisking helps incorporate air and ensures even baking.
- 3
In a large bowl, whisk together butter, eggs, milk, and vanilla extract.
Tip: Whisking helps incorporate air and ensures even baking.
- 4
Gradually add the dry ingredients to the wet ingredients, whisking until just combined.
Tip: Overmixing can lead to tough muffins.
- 5
Divide the batter evenly among the muffin cups.
Tip: Fill the cups about 2/3 full.
- 6
Drizzle the caramel sauce over the muffins, then sprinkle with chopped pecans if using.
Tip: Caramel adds a sweet and gooey touch.
Recipe Variations
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