If you’re like me and love the magical mix of chocolate and caramel, then you’re in for a real treat! These Salted Caramel Chocolate Muffins are fluffy, gooey, and bursting with mini chocolate chips and a hint of salted caramel goodness. The best part? They’re topped with a sweet vanilla glaze that makes them taste like they came straight from a bakery!
Whether you’re baking with your kids, hosting a brunch, or just treating yourself, this recipe is super simple and oh-so-delicious!
Method
Mix the wet ingredients
Start by grabbing a large mixing bowl. Crack the eggs into the bowl and add in the brown sugar and granulated sugar. Pour in the vanilla extract and your melted butter or coconut oil (make sure it’s not too hot!). Then add the Greek yogurt. Use a whisk or electric hand mixer to blend everything together until the mixture looks smooth and creamy. This is your flavor base, so make sure it’s well mixed.
Add the dry ingredients
Once your wet mixture is ready, it’s time to add the dry ingredients. Begin by sprinkling in the all-purpose flour (you can use gluten-free flour if needed). Then, add the salted caramel collagen powder from @superfoodscompany, followed by the baking powder and baking soda. Gently stir everything together until the flour is fully incorporated. Be careful not to overmix at this stage stop stirring as soon as there are no more visible streaks of flour. Overmixing can make the muffins dense instead of soft and fluffy.
Fold in the chocolate chips
Now comes the fun part adding chocolate! Gently fold the mini chocolate chips into the batter using a spatula. Folding means you turn the batter over from the bottom to the top with your spatula, rather than stirring in circles. This helps keep the batter light and airy while still mixing the chips in evenly.
Scoop and bake
Preheat your oven to 350°F (175°C) and prepare your muffin tin by lining it with muffin liners or lightly spraying it with non-stick spray. Scoop the batter into each muffin cup, filling each about three-quarters full. This gives them room to rise nicely without overflowing. Place the muffin tin in the oven and bake for 20 to 25 minutes. You’ll know the muffins are ready when the tops are lightly golden and a toothpick inserted into the center comes out clean.
Let them cool
After baking, take the muffins out of the oven and let them sit in the muffin tin for about 5 minutes. This helps them firm up a bit before you handle them. Then, transfer each muffin to a cooling rack and let them cool completely. This step is especially important if you’re planning to add the glaze if the muffins are too warm, the glaze will melt right off!
Make the glaze
While your muffins are cooling, prepare the sweet vanilla glaze. In a small bowl, combine the powdered sugar, one scoop of vanilla collagen powder from @superfoodscompany, and 1 to 2 tablespoons of milk (use more or less depending on how thick or thin you like your glaze). Stir everything together until smooth and creamy. If it’s too thick, add a few drops of milk at a time. Once your muffins are completely cool, drizzle the glaze over the tops using a spoon or fork.
Necessary Tools
- Mixing bowls (2)
- Whisk or electric hand mixer
- Measuring cups and spoons
- Muffin tin
- Muffin liners or non-stick spray
- Cooling rack
- Small spoon or fork (for drizzling glaze)
Salted Caramel Chocolate Muffins: A Sweet and Gooey Treat!
Cuisine: AmericanDifficulty: Easy12
servings15
minutes25
minutes40
minutesIngredients
For the Salted Caramel Muffins:
1/2 cup butter or coconut oil (melted)
1/3 cup brown sugar (packed)
2/3 cup granulated sugar
2 tsp vanilla extract
2 eggs (room temperature)
1 cup Greek yogurt
1 1/2 cups all-purpose flour (use gluten-free if needed)
2 scoops @superfoodscompany salted caramel collagen
1 tsp baking powder
1 tsp baking soda
1 cup mini chocolate chips
For the Sweet Vanilla Glaze:
1 cup powdered sugar
1 scoop @superfoodscompany vanilla collagen
1-2 tbsp milk of choice (use more for thinner glaze)
Directions
- Mix the wet stuff first!
In a big bowl, whisk together the eggs, brown sugar, granulated sugar, vanilla extract, melted butter (or oil), and Greek yogurt. Mix until everything is nice and smooth. - Add the dry ingredients.
Stir in the flour, collagen powder, baking powder, and baking soda. Mix gently until there are no flour clumps, but don’t overmix! - Fold in the chocolate chips.
Use a spatula to carefully fold in those yummy mini chocolate chips. - Scoop and bake.
Fill muffin tins about 3/4 full with your batter. Bake at 350°F for 20-25 minutes. You’ll know they’re done when the tops are golden and a toothpick comes out clean. - Let them cool.
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then move them to a wire rack to cool completely. - Make that glaze!
While the muffins are cooling, mix the powdered sugar, vanilla collagen, and 1-2 tbsp milk until you get a smooth glaze. Drizzle it over the cooled muffins.
Notes
- Don’t overmix the batter it can make your muffins dense and chewy instead of fluffy.
- Let the muffins cool before adding the glaze or it will melt and slide right off.
- Use room-temperature eggs so your batter mixes more evenly.
- If you’re using coconut oil, make sure your other ingredients aren’t too cold or the oil might harden.
Serving Suggestions
- Enjoy warm with a glass of milk or almond milk
- Slice in half and add a scoop of vanilla ice cream for dessert!
- Pack in school lunches for a fun surprise
- Serve with coffee or tea for a cozy afternoon treat
Fun Fact
Did you know salted caramel became super popular thanks to a French pastry chef in the 1970s? The salty-sweet combo was originally a gourmet treat but now it’s a flavor we all adore especially in muffins!
Conclusion
There you have it delicious Salted Caramel Chocolate Muffins that are sweet, gooey, and easy to make! Whether you’re baking for a party or just because it’s Tuesday, these muffins are sure to bring smiles all around. I hope you enjoy baking (and eating!) them as much as I did. Don’t forget to share your creations with me!
