Salted Caramel Jumbo Muffins

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners.

2. 2

   In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

3. 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. 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. 5

   Divide the batter evenly among the muffin cups.

6. 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. 7

   Sprinkle a pinch of flaky sea salt over the top of each muffin.

8. 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. 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.