Double-Chocolate Salted Caramel Muffins
- Level: Easy
- Yield: 12 muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 284
- Total Fat
- 14
- Saturated Fat
- 3
- Carbohydrates
- 38
- Dietary Fiber
- 2
- Sugar
- 23
- Protein
- 5
- Cholesterol
- 37
- Sodium
- 205
- Total: 2 hr
- Active: 30 min
Ingredients
1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 cup unsweetened Dutch-process cocoa powder
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup chopped semisweet chocolate (about 2 ounces), plus more chocolate for grating
1 cup whole milk
1/2 cup vegetable oil
2 large eggs
1/2 cup jarred thick dulce de leche
Flaky salt
Directions
- Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with nonstick liners. Whisk the flour, sugar, cocoa powder, baking powder, baking soda and salt in a large bowl; stir in the chopped chocolate. Whisk the milk, vegetable oil and eggs in a small bowl until smooth; stir into the flour mixture until just combined.
- Divide the batter among the muffin cups, filling them two-thirds of the way. Bake until the edges are just set but the centers are still loose, 8 to 10 minutes. Working quickly, drop 1 heaping teaspoon dulce de leche into the center of each muffin. Return to the oven and bake until the batter rises over the dulce de leche and a toothpick inserted into a muffin (but not into the dulce de leche) comes out clean, 10 to 15 minutes.
- Finely grate chocolate over the tops of the hot muffins and sprinkle with flaky salt. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)