There’s something irresistibly comforting about the smell of freshly baked muffins wafting through the kitchen, especially when those muffins happen to be rich with melted chocolate chunks and swirls of salted caramel. These Salted Caramel Chocolate Chunk Muffins bring together the best of both worlds — the deep, cocoa-kissed richness of chocolate and the buttery sweetness of caramel with just the right touch of salt. Perfect for breakfast, dessert, or that mid-afternoon pick-me-up, these bakery-style muffins are pure comfort in a paper cup.

Imagine biting into a soft, tender muffin, its crumb warm and moist, and then hitting a pocket of melted chocolate followed by a drizzle of silky salted caramel. Each bite is indulgent yet balanced — not too sweet, thanks to the gentle bite of salt on top. Whether you’re baking for a weekend brunch, gifting a batch to friends, or simply craving something cozy, this recipe delivers big flavor with minimal fuss.

Ingredients:

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, melted and cooled
¾ cup brown sugar, packed
2 large eggs
1 cup buttermilk (or milk with 1 teaspoon vinegar)
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chunks
½ cup caramel sauce (plus extra for drizzling)
Sea salt flakes, for garnish

Instructions:

Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly with butter.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In another bowl, combine melted butter, brown sugar, eggs, buttermilk, and vanilla extract. Whisk until smooth and fully incorporated.
Gradually pour the wet ingredients into the dry mixture, stirring gently with a spatula until just combined. Do not overmix — a few lumps are okay.
Fold in the chocolate chunks evenly throughout the batter.
Spoon the batter evenly into the prepared muffin cups, filling about ¾ full.
Swirl about a teaspoon of caramel sauce into the top of each muffin using a toothpick or knife for a marbled effect.
Bake for 18–22 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Cool muffins in the pan for 5 minutes, then transfer to a wire rack.
Drizzle with extra caramel sauce and sprinkle with flaky sea salt before serving.

Tips & Tricks:

For extra gooey centers, add a small spoonful of caramel sauce in the middle of the batter before baking, then cover with more batter.
If you prefer a deeper flavor, use dark brown sugar instead of light.
Warm the muffins slightly before serving to melt the chocolate chunks again — it’s heavenly!

Salted Caramel Chocolate Chunk Muffins

Rich, tender muffins swirled with salted caramel and loaded with chocolate chunks — the perfect bakery-style treat at home.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 22

Total Time 37

Servings: 12 muffins

Course: Dessert, Snack

Cuisine: American, Bakery

Calories: 280

Ingredients Equipment Method Notes

Ingredients

Muffin Batter

2 cups all-purpose flour
1 tsp baking powder
0.5 tsp baking soda
0.25 tsp salt
0.5 cup unsalted butter, melted
0.75 cup brown sugar, packed
2 large eggs
1 cup buttermilk
1 tsp vanilla extract
1 cup semi-sweet chocolate chunks
0.5 cup caramel sauce plus extra for drizzle
flaky sea salt for garnish

Equipment

Mixing bowls
Muffin tin
Whisk
Wire rack

Method

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners.
Whisk together flour, baking powder, baking soda, and salt.
Mix melted butter, brown sugar, eggs, buttermilk, and vanilla until smooth.
Combine wet and dry ingredients just until mixed; fold in chocolate chunks.
Spoon batter into cups, swirl caramel on top, and bake 18–22 minutes.
Cool 5 minutes, drizzle with caramel, and sprinkle with sea salt.

Notes

For gooey centers, add caramel to the middle before baking. Best enjoyed warm!

Variations:

Nutty Twist: Add ½ cup chopped pecans or walnuts for extra crunch.
Mocha Muffins: Stir in 1 tablespoon of instant espresso powder with the dry ingredients for a subtle coffee kick.
Stuffed Muffins: Fill the centers with caramel or chocolate ganache after baking for a surprise bite.

Serving Suggestions:
These muffins are divine with a hot latte, cappuccino, or even a tall glass of cold milk. For dessert, serve them slightly warmed with a scoop of vanilla ice cream and an extra drizzle of caramel — the contrast of warm muffin and cold ice cream is pure magic.

Storage Information:
Store the muffins in an airtight container at room temperature for up to 3 days. To extend freshness, refrigerate for up to 5 days or freeze for up to 2 months. Reheat in the microwave for 10–15 seconds to bring back their soft, gooey texture.

FAQ:
Can I use caramel candies instead of sauce? Yes, you can melt soft caramel candies with a splash of cream to create your own sauce.
Can I make these muffins gluten-free? Absolutely! Substitute your favorite 1:1 gluten-free flour blend.
Why add sea salt on top? The flaky salt enhances the caramel flavor and balances the sweetness — don’t skip it!

History / Fun Facts:
Salted caramel originated in France in the 1970s, credited to pastry chef Henri Le Roux, who combined buttery caramel with crunchy sea salt to create a sensation. Since then, salted caramel has taken over the dessert world, appearing in everything from ice cream to brownies. Pairing it with chocolate is the ultimate indulgence — a flavor combo that never goes out of style.

Salted Caramel Chocolate Chunk Muffins – A Sweet Bakery Treat with a Gooey Twist