Best Chocolate Muffin Recipes: Easy Muffin Recipe For Caramel Muffins

Best Chocolate Muffin Recipes: Easy Muffin Recipe For Caramel Muffins

Muffin Recipe For Caramel Muffins

Most people love chocolate chip muffins and I confess that I used to love them too.  Until I found out that I was allergic to chocolate (highly unfair) and had to stop eating them.

So what’s a reformed chocoholic to do?  I turned to my next favorite delight which is caramel and lucky for me, I can eat that! 

I’ve been thinking for quite some time about a recipe for caramel muffins and have tried a couple.  However, I was trying to perfect a recipe that would remain light and fluffy and give the maximum caramel indulgence to the muffins. 

I think I found the answer by substituting cake flour for regular flour.  I found a recipe on the Internet that was for a chocolate chip muffin, although it had a crumb topping on the muffins which I’m not partial to.  I like a muffin that is sweet but still leaves you with a bread-like flavor.

I’m still experimenting with different kinds of caramels to add to the batter because the little pint-sized ones that I used, while absolutely marvelous, seem to sink to the bottom of the muffin so there is more of a ‘stick factor’ when you take them out of the pan. 

I am going to cut them in half next time for even smaller bits and then add only half to the batter and carefully add the other half after they’re in the pan and see if that makes a difference. 

I’d also recommend using paper muffin cups to alleviate sticking but check the muffins to see if they’re done a few minutes before because muffin papers can dry out a muffin. 

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pictures from the kitchen of Audrey Kirchner
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Muffin Recipe for Caramel Muffins

Makes 12 delicious muffins


2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt or to taste
1/2 cup granulated sugar
1/2 cup caramel bits, chopped
2 eggs or 1/2 cup of egg substitute
1 cup nonfat milk
1 teaspoon vanilla
1/4 cup melted butter (or margarine) cooled slightly
1/4-1/2 cup chopped pecans, almonds or walnuts


Preheat oven to 400 degrees.
Line muffin tins (12 muffins) with paper muffin cups (or spray with cooking spray).
Sift through a wire strainer or sifter the flour, baking powder, sugar and salt.
Stir to combine. Dump in 1/2 or all of the nuts and 1/2 or all of the caramel pieces. Toss to coat.
Whisk together eggs, milk, and vanilla until eggs are slightly beaten. Stir in the melted mostly cooled butter. Mix well.
Pour the milk mixture
into the dry ingredients and blend together with a few strokes. I
actually just did a ‘poke and move’ method so that I did not overbeat
the mixture. Muffins that are not light and fluffy have been beaten or
stirred too much. The mixture should JUST be moistened. (The batter
will be thinner than you’re used to)
Fill muffin cups about
2/3 full. Bake at 400 degrees for about 15 minutes. Check with wooden
pick in center or cake tester. If it comes out clean, they’re done!
Cool in the pan for about 5 minutes and then remove and cool on a rack. Bet you can’t eat just one!


For those of you who can eat chocolate, just substitute mini-chocolate chips for the caramel.

The video below also shows pieces of regular caramels cut up. I’m going to try that next…..only very small pieces to keep them from all sinking and sticking.

My daughter wants me to try peanut butter chips and white chocolate chips so I have their orders in place for the next time they visit.

These muffins also freeze perfectly. I had to put them into the freezer before we gobbled up all 12 at once…or better yet if Griffin spied them on the counter and had a caramel fest.

Whatever way you make these muffins, the cake flour helps keep them really light. Also not overmixing them is the key to the best muffin. Next on my agenda is to try and add back in a bit of unbleached flour and use half cake and half all purpose. Hopefully they will stay light!

These make great snacks or an indulgent breakfast muffin with a glass of milk or a cup of coffee.

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