Caramel Jumbo Muffins
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
These caramel jumbo muffins are my go to when I want something impressive but don't have hours to spend baking. The whole thing comes together in just 45 minutes, from prep to a golden brown batch fresh from the oven. I love using pecans in these because they're packed with heart healthy fats and add such a wonderful crunch against the gooey caramel swirls. The beauty of this recipe is its simplicity, using basic pantry staples that won't break the bank, yet the results taste like you've spent all day on them. Trust me, these jumbo beauties will become your new favorite way to impress family and friends.
Ella x
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)
Detail level
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.
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