Salted Caramel Jumbo Muffins
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
These salted caramel jumbo muffins are my go to treat when I want something indulgent but don't have hours to spend in the kitchen. The whole recipe comes together in just 45 minutes from start to finish, making them perfect for a quick weekend breakfast or unexpected guests. I love using eggs as the binding agent here since they're packed with choline, which supports brain health while keeping these muffins wonderfully moist and fluffy. The combination of sweet caramel and flaky sea salt is absolutely irresistible, and honestly, the contrast between the two flavors makes every bite feel a bit fancy even though they're surprisingly simple to make. Your kitchen will smell amazing, and you'll have four gorgeous jumbo muffins ready to enjoy.
Ella x
Ingredients
- 400 gall-purpose flour
- 200 ggranulated sugar
- 10 gbaking powder
- 5 gsalt
- 100 gunsalted butter
- 4large eggs
- 150 mlwhole milk
- 100 gcaramel sauce
- 10 gflaky sea salt
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners.
- 2
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- 3
In a large bowl, using an electric mixer, beat the butter until creamy. Add the eggs one at a time, beating well after each addition.
Tip: Make sure to scrape down the sides of the bowl.
- 4
With the mixer on low speed, gradually add the dry ingredients to the butter mixture in three parts, alternating with the milk, beginning and ending with the dry ingredients. Beat just until combined.
Tip: Don't overmix.
- 5
Divide the batter evenly among the muffin cups.
- 6
Spoon a tablespoon of caramel sauce into the center of each muffin cup. Top with a spoonful of the remaining batter, leaving a 1-inch border around the edges.
- 7
Sprinkle a pinch of flaky sea salt over the top of each muffin.
- 8
Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Tip: Don't overbake.
- 9
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
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