Salted Caramel Muffins
Prep
20 mins
Cook
40 mins
Servings
8
Difficulty
Easy
These salted caramel muffins are my go to recipe when I want something impressive but don't have much time. With just twenty minutes of prep and forty minutes in the oven, you'll have a batch of beautiful treats ready to share or enjoy yourself. The combination of rich caramel sauce and flaky sea salt creates that perfect balance of sweet and savory that keeps everyone coming back for more. Eggs provide excellent protein to keep you satisfied, and the whole process is refreshingly simple using basic pantry staples you probably already have on hand. Whether you're baking for a special occasion or just a regular Tuesday, these muffins deliver bakery quality results without the fuss.
Ella x
Ingredients
- 400 gall-purpose flour
- 200 ggranulated sugar
- 150 gunsalted butter
- 2large eggs
- 5 gsalt
- 10 gbaking powder
- 200 mlcaramel sauce
- 20 gflaky sea salt
- 1 mlvanilla extract
- 150 mlmilk
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners.
Tip: Use liners to ensure easy muffin release.
- 2
In a medium-sized bowl, whisk together flour, sugar, baking powder, and salt.
Tip: Whisk dry ingredients well to ensure even distribution.
- 3
In a large bowl, cream together butter and sugar until light and fluffy.
Tip: Use an electric mixer for best results.
- 4
Beat in eggs one at a time, followed by vanilla extract.
Tip: Scrape down sides of bowl to ensure all ingredients are well combined.
- 5
Gradually mix in dry ingredients until just combined.
Tip: Be careful not to overmix.
- 6
Divide batter evenly among muffin cups.
Tip: Use a spoon to fill each cup and smooth the tops.
- 7
Drizzle caramel sauce into each muffin cup, then sprinkle flaky sea salt on top.
Tip: Gently press sea salt into caramel for a pretty presentation.
- 8
Pour milk into a small bowl and brush the tops of muffins with milk.
Tip: This will help create a golden-brown finish.
- 9
Bake for 35-40 minutes or until muffins are golden brown.
Tip: Check for doneness by inserting a toothpick into the centre of a muffin.
- 10
Allow muffins to cool in tin for 5 minutes, then transfer to a wire rack to cool completely.
Tip: Let muffins cool completely before serving.
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