Irresistible Caramel Muffins with Chocolate Drizzle
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!
To make these muffins, gather the following ingredients:
Prepare a 12-cup muffin pan by spraying it with nonstick cooking spray or lining it with cupcake liners.
Mix your dry and wet ingredients, fold them together.
Divide the batter evenly among the muffin cups, filling each about two-thirds full and bake to golden.
Once cooled, drizzle melted chocolate and caramel for that finishing touch. These muffins are soft, sweet, and loaded with chocolatey caramel goodness.
Scroll down to the printable recipe card and start baking today!
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Toss them in a bit of flour before adding them to the batter. Stir the chips in last.
Heavy cream adds richness, but milk can work in a pinch. The texture may be slightly less creamy.
Store them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Yes! Freeze the muffins (without the drizzle) for up to 3 months. Thaw and add the chocolate and caramel drizzle before serving.
Absolutely! Chopped pecans or walnuts pair beautifully with the caramel and chocolate flavors.
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Caramel Muffin Recipe
Love caramel? These caramel muffins with chocolate drizzle are a must-try! Perfectly moist, sweet, and so easy to make.
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.
