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Muffin drizzled with caramel and chocolate on a square white plate with bowl of caramel

Caramel Muffin Recipe

These easy caramel muffins are soft, fluffy, and packed with gooey caramel and chocolate chips for a delicious bakery-style treat. They're easy to make in under 30 minutes and perfect for breakfast, brunch, snacks, or dessert.

Course Breakfast
Cuisine American
Keyword Caramel CHocolate Chip Muffins, Caramel Muffins, Easy caramel muffins
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 5 minutes
Servings 24
Author momma lew

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

  1. Preheat oven to 375°.
  2. Spray standard size muffin pan with non stick spray or line with cupcake liners.
  3. In a large mixing bowl, add the flour, baking soda, baking powder, salt, 1 ½ cups chocolate chips and 1 cup caramel bits.
  4. Mix until well incorporated.
  5. In a separate bowl, melt the butter in the microwave in 15 second bursts. 
  6. Add in the sugar, vanilla, and heavy whipping cream until well incorporated. 
  7. Fold the wet ingredients into the dry ingredients until well incorporated. 
  8. Add the eggs into the mixture until well incorporated.
  9. Fill muffin tin 2/3 full. Bake for 14-16 minutes or until a toothpick comes out clean.
  10. Remove from oven and allow to cool completely.
  11. Remove from the muffin tin and place on parchment paper.
  12. Add the ¼ cup of chocolate chips to a small bowl and add the ½ tablespoon of heavy cream.
  13. Heat in microwave in 10 second bursts until completely melted and smooth. Don’t heat any longer or it will scorch.
  14. Do the same with the caramel bits but add 1-2 teaspoons of water instead of cream. 
  15. Using a small spoon, drizzle the melted chocolate over the muffins. Repeat with the caramel but do so in the opposite direction.

Recipe Video

Recipe Notes

Store leftover caramel muffins in an airtight container at room temperature for up to 3 days.

For longer storage, freeze the cooled muffins in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm in the microwave for 15–20 seconds before serving.