Sea Salt Caramel Chocolate Muffins

My dear friend Megan recently had a birthday and since we couldn't celebrate together earlier in the month, I hosted a belated birthday brunch for her and her family. It was a great time to catch up and of course, a delicious reason to prepare some dishes. When I asked Megan what she's been craving lately, she didn't hesitate to confess her love of sea salt caramel and chocolate. With that, I set out to look for something that would fit my brunch menu and satisfy Megan's craving. What I came up with were these Sea Salt Caramel Chocolate Muffins that were to.die.for. These were one of the most chocolatey muffins I've ever made and the sweet caramel drizzle with a sprinkle of sea salt made it even more indulgent!...

I was so happy to hear Megan's request for something involving sea salt caramel and chocolate. It's a flavor combination I like myself and I had so much fun coming up with a dessert that would fit my brunch menu. These muffins are loaded with chocolate within the batter and they're studded with bittersweet chocolate chips. To garnish, I used a buttery caramel topping that I drizzled on and sprinkled a bit of sea salt over the top.

Sea Salt Caramel Chocolate Muffins
recipe adapted from King Arthur Flour

2/3 cup (2 ounces) Dutch-proces cocoa
1 3/4 cups (7 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1 1/4 cups (9 3/8 ounces) light brown sugar
1 teaspoon baking powder
3/4 teaspoon espresso powder, optional
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (6 ounces) chocolate chips
2 eggs
1 cup (8 ounces) buttermilk
2 teaspoons vanilla
1/2 cup (4 ounces, 1 stick) butter, melted
caramel ice cream topping for topping
sea salt for garnish

Preheat the oven to 400°F. Line a standard muffin pan with paper or silicone muffin cups, and grease the cups.

In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, espresso powder, baking soda, salt and chocolate chips. Set aside.

In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, buttermilk and vanilla. Add the wet ingredients, along with the melted butter, to the dry ingredients, stirring to blend; there's no need to beat these muffins, just make sure everything is well-combined.

Scoop the batter into the prepared muffin tin; the cups will be heaped with batter, and the muffin will bake into a "mushroom" shape.

Bake the muffins for 20 to 25 minutes, or until a cake tester inserted in the center of a muffin comes out clean. Remove the muffins from the oven, and after 5 minutes remove them from the pan, allowing them to cool for about 15 minutes on a rack before peeling off the muffin papers or silicone cups.

Drizzle with caramel sauce and sprinkle with sea salt before serving. Makes 12 muffins.


  1. Joelen why? Why would you publish a picture of gooey chocolatey muffins? I want them now. I'll have to make them, and nobody will stop me from eating them all. Yum!

  2. Ummmm look at the caramel dripping! What a stunning muffin :)