Double Chocolate Salted Caramel Muffins

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So, I made these for dinner one night. I only ate the top off of one that didn’t have caramel on it, and they were really good. My kids loved them. They’re certainly a dessert muffin, but take them for what they are, I guess. The recipe came from melskitchencafe.com

Double Chocolate Salted Caramel Muffins
· 1 1/2 cups (7.5 ounces) all-purpose flour (see note for whole wheat)
· 3/4 cup (5.5 ounces) granulated sugar I did 1/2 cup and it was plenty—you could go down to 1/3 cup
· 1/2 cup (1.5 ounces) natural unsweetened cocoa powder or Dutch-process cocoa powder I increased this a bit
· 2 teaspoons baking powder
· 1/4 teaspoon baking soda
· 1/4 teaspoon salt
· 1/2 cup (3 ounces) milk, semisweet, or bittersweet chocolate chips or chunks
· 1 cup milk (I use 2%)
· 1/2 cup neutral-flavored oil, like vegetable, canola, avocado oil
· 2 large eggs
· 1/2 cup thick caramel sauce or dulce de leche (see note) I used homemade caramel sauce in my fridge
· Flaky sea salt for sprinkling, optional I didn’t have this, but I wish I did

Recipe and instructions can be found at link below:

https://www.melskitchencafe.com/double-chocolate-salted-caramel-muffins/

So, you combine the dry ingredients. Then mix the wet separately, pour them together, and stir barely until combined. Put them in muffin tins and bake at 375 for 7 minutes. Then, drop 1 tsp. of caramel on top of them. Put them back in the oven, and bake for about 10 minutes. I got 18 small muffins.
















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