Caramel Muffins
Chocolate Chip Caramel Muffins are a must-try! Packed with rich caramel flavor, these muffins are the perfect balance of soft, fluffy texture and the sweet, gooey surprise of caramel and chocolate in every bite!
These muffins are the ultimate crowd-pleaser. Whether you’re whipping them up for a weekend breakfast, a bake sale, or simply to satisfy a sweet craving, they’re easy to make and absolutely delicious!
Plus, they’re super easy to make! Don’t forget to check out all of our recipes for delicious muffins for more ideas!
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Why You’ll Love These Caramel Muffins
- Soft, tender muffins with pockets of melted caramel.
- Chocolate chips add the perfect balance to the sweet caramel flavor.
- Easy to make in under 30 minutes.
- Perfect for breakfast, brunch, dessert, or lunchboxes.
- Freezer-friendly for make-ahead baking.
How to Make Caramel Chocolate Chip Muffins
- Mix the dry ingredients together.
- Whisk the wet ingredients until smooth.
- Combine the wet and dry ingredients, stirring just until incorporated.
- Fold in the chocolate chips and chopped caramel pieces.
- Divide the batter into a prepared muffin pan.
- Bake until the tops are golden and a toothpick inserted into the muffin (avoiding the caramel) comes out clean.
- Let cool slightly before serving so the caramel has a chance to set.
Don’t Forget To…
- Scroll down to print the full recipe with step-by-step instructions and exact measurements.
- Check out my Kitchen Essentials for the pans, mixing bowls, and baking tools I use to make this recipe a breeze.
- Save or share this recipe on Pinterest!
Recipe Variations
Try putting your own spin on these easy caramel muffins:
- Swap the milk chocolate chips for dark or semi-sweet chocolate.
- Sprinkle coarse sea salt on top before baking for salted caramel muffins.
- Use mini chocolate chips for chocolate in every bite.
- Stir chopped pecans or walnuts into the batter for extra crunch.
- Add a pinch of cinnamon for warm fall flavor.
Yes! Caramel baking bits work well and are easier to mix into the batter than chopped caramel candies.
Large pieces of caramel can sink while baking. Cutting them into smaller pieces and lightly coating them with flour helps keep them suspended in the batter.
Absolutely! Wrap the muffins individually or store them in a freezer-safe container for up to 3 months.
More Muffin Recipes
If you love homemade muffins, be sure to check out these favorites:
Amazon Basics Nonstick Muffin Pan, Set of 2, Sturdy, Oven Safe, Bakes Evenly, Easy to Clean, 12 Cups, Gray, 13.9×10.55×1.22Betty Crocker Bisquick Original Pancake & Baking Mix, 40 oz | Pancakes, Waffles, Biscuits & More, No Artificial Flavors, No Artificial Colors, Makes About 60 Pancakes
Bake Choice 200pcs Standard Cupcake Liners for Baking, Muffin Liners | Non-stick, Natural, Food-grade, Greaseproof Parchment , Cupcake Wrapper for Party, Christmas, Gift
Cookie Scoop 2 Tablespoon, Size #40 Cookie Dough Scoop, 2 Tbsp/ 30 ml/ 1 oz Cookie Scoops for Baking, Spring-Loaded, 18/8 Stainless Steel, Comfortable Grip
Caramel Muffin Recipe
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- ½ teaspoon pink Himalayan salt
- 1 ½ cups chocolate chips plus ¼ cup for drizzle
- 1 cup caramel bits plus ¼ cup for drizzle
- 1 stick 1/2 cup butter
- 1 ½ cups sugar
- 1 cup heavy whipping cream plus ½ tablespoon for the drizzle
- 1 tablespoon vanilla
- 2 large eggs at room temperature
Instructions
- Preheat oven to 375°.
- Spray standard size muffin pan with non stick spray or line with cupcake liners.
- In a large mixing bowl, add the flour, baking soda, baking powder, salt, 1 ½ cups chocolate chips and 1 cup caramel bits.
- Mix until well incorporated.
- In a separate bowl, melt the butter in the microwave in 15 second bursts.
- Add in the sugar, vanilla, and heavy whipping cream until well incorporated.
- Fold the wet ingredients into the dry ingredients until well incorporated.
- Add the eggs into the mixture until well incorporated.
- Fill muffin tin 2/3 full. Bake for 14-16 minutes or until a toothpick comes out clean.
- Remove from oven and allow to cool completely.
- Remove from the muffin tin and place on parchment paper.
- Add the ¼ cup of chocolate chips to a small bowl and add the ½ tablespoon of heavy cream.
- Heat in microwave in 10 second bursts until completely melted and smooth. Don’t heat any longer or it will scorch.
- Do the same with the caramel bits but add 1-2 teaspoons of water instead of cream.
- Using a small spoon, drizzle the melted chocolate over the muffins. Repeat with the caramel but do so in the opposite direction.
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