Salted Caramel Muffins
These Salted Caramel Muffins are incredibly decadent. They have a brown sugar muffin, a soft homemade salted caramel centre, and a salted caramel sauce.
Servings: 12 Servings
Ingredients
For the Salted Caramel
- 250 ml Double Cream
- 50 g Unsalted Butter
- 350 g White Granulated Sugar
- 100 ml Cold Water
- 1/2 tsp Sea Salt Chunks
For the Salted Caramel Muffins
- 12 tbsp Salted Caramel Sauce
- 150 ml Vegetable Oil
- 175 g Whole Milk
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 250 g Self-Raising flour
- 175 g Light Brown Sugar
For the Decoration
- 12 tbsp Salted Caramel Sauce
Instructions
To Make the Salted Caramel Sauce
- Measure out the cream in a jug and leave to one side.
- Measure out the butter and cut into small cubes. Leave to one side.
- Add the sugar and water to a large saucepan and pop onto a low/medium heat.
- Stir continuously until the sugar has completely dissolved (the mixture will be cloudy)
- Once the sugar has dissolved stop stirring and leave the mixture to come to the boil.
- Once the mixture is boiling, leave until it turns a lovely amber colour, and then remove from the heat. This can take up to 10 minutes.
- Whisk the caramel and add in the double cream. This will bubble and spit so please be careful. Keep whisking as quickly as you can until the bubbling has stopped.
- Add in the butter and whisk again until it is completely melted.
- Sprinkle in the sea salt and mix until combined.
- Careful pour the mixture into a clean jar, pop the lid on and place it into the fridge until it is completely cool.
To Make the Salted Caramel Muffins
- Add twelve tablespoons of caramel to a lined baking tray or freezer-safe container and freeze until solid (around 1 hour)
- Preheat the oven to 180C/160C Fan. Line a muffin tray with your muffin liners and leave to one side.
- Add the oil, whole milk, eggs and vanilla to a large bowl or jug and whisk until they are all combined. Leave to one side.
- In a separate bowl add the flour and sugar and mix until fully combined.
- Add the wet ingredients to the dry ingredients and whisk until the mixture is smooth and combined.
- Split half of the muffin mixture between your 12 muffin cases.
- Add your frozen caramel to the centre of each muffin and cover with the remaining muffin batter.
- Bake in the oven for 25-30 minutes. Once they have baked leave them to cool in the muffin tray for 15-20 minutes before moving them to a wire rack to cool fully.
To Decorate
- Once the muffins have cooled completely add a tablespoon of salted caramel to the top of each one and enjoy!
Notes
- These Salted Caramel Muffins will last 3+ days in an airtight container.
- I use these Tulip Muffin Cases
- If you want to make a Salted Caramel Buttercream head to the alternatives section above for the ingredients and method.
- Leave the salt out to create a regular caramel sauce.