Description
A classic chocolate chip muffin recipe elevated with a hidden salted caramel ribbon inside and a generous drizzle on top, designed for a tall, domed bakery-style finish.
Ingredients
- 2.25 cups all-purpose flour
- 0.75 cups granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon fine sea salt
- 1 large egg (room temperature)
- 1 cup whole milk
- 0.33 cups neutral vegetable oil
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- For the salted caramel:
- 0.75 cups granulated sugar
- 0.25 cups water
- 0.25 cups unsalted butter (cubed, room temperature)
- 0.5 cups heavy cream (warmed)
- 1 teaspoon fine sea salt
- 0.5 teaspoon vanilla extract
- For garnish:
- 0.5 teaspoon flaky sea salt
Instructions
- Make the Salted Caramel: Combine sugar and water in a medium saucepan over medium-high heat. Swirl gently until the sugar dissolves and the syrup turns a deep amber color (8-10 minutes). Remove from heat immediately, then carefully stir in cubed butter until melted.
- Finish Caramel and Prepare Layers: Gradually whisk in warmed heavy cream (mixture will bubble vigorously). Stir in 1 teaspoon sea salt and 0.5 teaspoon vanilla extract. Cool completely until thickened. Reserve half the caramel for drizzling and transfer the other half to a piping bag for layering.
- Preheat Oven and Prep Pan: Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners.
- Mix Dry Ingredients: In a large bowl, whisk together flour, 0.75 cups granulated sugar, baking powder, baking soda, and 0.25 teaspoon sea salt.
- Mix Wet Ingredients: In a separate bowl, whisk together the egg, whole milk, vegetable oil, and 1 teaspoon vanilla extract until light yellow and combined.
- Combine Batter and Fold in Chocolate Chips: Pour wet ingredients into dry ingredients. Mix gently until just combined (do not overmix; some lumps are fine). Fold in chocolate chips.
- Layer and Swirl Caramel: Spoon 1/3 of the batter into each muffin liner. Pipe or spoon 1 teaspoon of the internal caramel over the batter. Top with another third of the batter, another dollop of caramel, and finish with the remaining batter. Swirl the top layer lightly with a toothpick.
- Bake High-Low Method: Bake at 425°F (220°C) for 5 minutes. Reduce oven temperature to 375°F (190°C) and continue baking for 15-18 minutes, or until muffins are golden brown and a toothpick comes out clean (avoiding caramel pockets).
- Cool and Garnish: Cool muffins in the tin for 5 minutes, then transfer to a wire rack. Reheat reserved caramel slightly if needed, then drizzle generously over the cooled muffins. Sprinkle with flaky sea salt.
Notes
To achieve tall, bakery-style tops, start baking at a high temperature (425°F) for 5 minutes before reducing the heat. Fill liners almost completely full and avoid overmixing the batter. The batter can be prepared and refrigerated for up to 24 hours before baking.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: dessert
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 muffin
- Calories: 360 kcal
- Sugar: 32 g
- Sodium: 210 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg