Best Chocolate Muffin Recipes: Easy Muffin Recipe For Caramel Muffins

Muffin Recipe For Caramel Muffins

Most people love chocolate chip muffins and I confess that I used to love them too.  Until I found out that I was allergic to chocolate (highly unfair) and had to stop eating them.

So what's a reformed chocoholic to do?  I turned to my next favorite delight which is caramel and lucky for me, I can eat that! 

I've been thinking for quite some time about a recipe for caramel muffins and have tried a couple.  However, I was trying to perfect a recipe that would remain light and fluffy and give the maximum caramel indulgence to the muffins

I think I found the answer by substituting cake flour for regular flour.  I found a recipe on the Internet that was for a chocolate chip muffin, although it had a crumb topping on the muffins which I'm not partial to.  I like a muffin that is sweet but still leaves you with a bread-like flavor.

I'm still experimenting with different kinds of caramels to add to the batter because the little pint-sized ones that I used, while absolutely marvelous, seem to sink to the bottom of the muffin so there is more of a 'stick factor' when you take them out of the pan. 

I am going to cut them in half next time for even smaller bits and then add only half to the batter and carefully add the other half after they're in the pan and see if that makes a difference. 

I'd also recommend using paper muffin cups to alleviate sticking but check the muffins to see if they're done a few minutes before because muffin papers can dry out a muffin. 

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pictures from the kitchen of Audrey Kirchner
pictures from the kitchen of Audrey Kirchner
pictures from the kitchen of Audrey Kirchner

Muffin Recipe for Caramel Muffins

Makes 12 delicious muffins


  • 2 cups cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt or to taste
  • 1/2 cup granulated sugar
  • 1/2 cup caramel bits, chopped
  • 2 eggs or 1/2 cup of egg substitute
  • 1 cup nonfat milk
  • 1 teaspoon vanilla
  • 1/4 cup melted butter (or margarine) cooled slightly
  • 1/4-1/2 cup chopped pecans, almonds or walnuts


  1. Preheat oven to 400 degrees.
  2. Line muffin tins (12 muffins) with paper muffin cups (or spray with cooking spray).
  3. Sift through a wire strainer or sifter the flour, baking powder, sugar and salt.
  4. Stir to combine. Dump in 1/2 or all of the nuts and 1/2 or all of the caramel pieces. Toss to coat.
  5. Whisk together eggs, milk, and vanilla until eggs are slightly beaten. Stir in the melted mostly cooled butter. Mix well.
  6. Pour the milk mixture into the dry ingredients and blend together with a few strokes. I actually just did a 'poke and move' method so that I did not overbeat the mixture. Muffins that are not light and fluffy have been beaten or stirred too much. The mixture should JUST be moistened. (The batter will be thinner than you're used to)
  7. Fill muffin cups about 2/3 full. Bake at 400 degrees for about 15 minutes. Check with wooden pick in center or cake tester. If it comes out clean, they're done!
  8. Cool in the pan for about 5 minutes and then remove and cool on a rack. Bet you can't eat just one!


For those of you who can eat chocolate, just substitute mini-chocolate chips for the caramel.

The video below also shows pieces of regular caramels cut up. I'm going to try that next.....only very small pieces to keep them from all sinking and sticking.

My daughter wants me to try peanut butter chips and white chocolate chips so I have their orders in place for the next time they visit.

These muffins also freeze perfectly. I had to put them into the freezer before we gobbled up all 12 at once...or better yet if Griffin spied them on the counter and had a caramel fest.

Whatever way you make these muffins, the cake flour helps keep them really light. Also not overmixing them is the key to the best muffin. Next on my agenda is to try and add back in a bit of unbleached flour and use half cake and half all purpose. Hopefully they will stay light!

These make great snacks or an indulgent breakfast muffin with a glass of milk or a cup of coffee.

These Look Delicious but Where's the Recipe?

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Comments 25 comments

BakingBread-101 profile image

BakingBread-101 4 years ago from Nevada

Probably the reason cake flour works so well is because it is lower in gluten/protein than all purpose flour. It is also a bit more acidic, which sets the cakes better.

akirchner profile image

akirchner 5 years ago from Central Oregon Author

Scubadoggy - Thanks for stopping by - and I agree with you - those are yummy but I love muffins of about every kind!

scubadoggy profile image

scubadoggy 5 years ago

Looks awesome, I love muffins of all kinds, especially chocolate and pumpkin! Great hub!

akirchner profile image

akirchner 6 years ago from Central Oregon Author

Working mom - That is an excellent idea - I do love butterscotch too - and so does my Bob!

workingmomwm profile image

workingmomwm 6 years ago from Kentucky, USA

Have you thought about using butterscotch chips instead of chocolate chips? Okay, so butterscotch isn't really the same as caramel, but it's still pretty yummy, I think!

akirchner profile image

akirchner 6 years ago from Central Oregon Author

HH - You and me both....I guess I could have hoped this time that Griffin ate them but alas he did not!

Hello, hello, profile image

Hello, hello, 6 years ago from London, UK

A great and timely recipe. They shall roll me about after Christmas.

akirchner profile image

akirchner 6 years ago from Central Oregon Author

There ya go, Petra - I've been known for my many baked presents. When I was younger I used to bake for ALL the neighbors from cinnamon rolls to bread. I have refined it over the years and only bake for a select is a lot of work but could do it! You are an artist though and sometimes artists can't get around the baking son is a musician and I rest my case. He's a great cook though!

Drop by anytime...the B&B Kirchner is always open!

Petra Vlah profile image

Petra Vlah 6 years ago from Los Angeles

I can't bake if my life depended on it - following directions is not my forte. Your muffins sound great and I may stop by and have some:-)))

akirchner profile image

akirchner 6 years ago from Central Oregon Author

Darski - Whew - Bob will be happy to know he's safe for a bit yet. Ha ha - hope you enjoy them half as much as I do!

Dallas - Amen - it's freezing cold here so also a good time to bake. I just have to watch out for my Mr. Moonlight, my mischief-minded malamute! He seems to love what I make and thinks it's all for him!

Firemanak - Please do - I absolutely LOVE the smell of it and I've been embarrassed more than once when I stood at the checkout inhaling the candy bars. I know - get a life!

profile image

firemanak 6 years ago

Sorry about the chocolate, I think we your followers can pickup you

but now, I want to go shopping and do some baking, man those sound so good...

Thanks for sharing

dallas93444 profile image

dallas93444 6 years ago from Bakersfield, CA

It is raining. Great timing to bake. Thanks for sharing. Flag up and awesome.

Darlene Sabella profile image

Darlene Sabella 6 years ago from Hello, my name is Toast and Jam, I live in the forest with my dog named Sam ...

Excellent, bravo carmel rules the world along side of chocolate...this is a grand recipe and I love it. I will be making these and I love all your food ideas. I would ask you to marry me but, you are already married. LOL your fan and friend darski rate up

akirchner profile image

akirchner 6 years ago from Central Oregon Author

Thanks for stopping by, Katie - and it's not the end of the world. I love to bake things with chocolate just I get the aroma....ahhhh - and caramel is a close second!

katiem2 profile image

katiem2 6 years ago from I'm outta here

I love caramel and it's my oldest daughters favorite. So sorry to learn your allergic to chocolate, I have a niece that is as well. Oh well the options are limitless like your great caramel muffins! Thanks :)

akirchner profile image

akirchner 6 years ago from Central Oregon Author

Thanks so much for stopping by msannec....if it were not for caramel, I might surely weep!

msannec profile image

msannec 6 years ago from Mississippi (The Delta)

Yummy, yummy, yummy! Thanks for sharing this recipe, I can't wait to try it (I'm a serious caramel lover, lol)

akirchner profile image

akirchner 6 years ago from Central Oregon Author

Lela - I haven't yet because I'm afraid to do it which is ridiculous. I'm adding it to my grocery list and I'm going to try it! I have the same reaction to avocados as to chocolate and it just isn't fair but oh well! Thanks so much for stopping by.

Pamela - It isn't fair but caramels thankfully are still in my orbit. Bob brings me those instead of flowers - from a wonderful candy store in Bend. They are simply maaavaalous.....

JAS - Hope you don't with the caramel but I think they are just 'not sweet' enough to do the job. I really have to not make them too often because Bob and I both seem to gravitate towards them!

Just Ask Susan profile image

Just Ask Susan 6 years ago from Ontario, Canada

Great idea. I get reflux when I eat too much chocolate. I will definitely try this recipe it looks great! Thanks

Pamela99 profile image

Pamela99 6 years ago from United States

Audry, It's really not fair to be allergic to chocolate, however, caramel is the best second choice and the muffins look wonderful. I've copied the recipe and filed it away for future use. Thanks.

Austinstar profile image

Austinstar 6 years ago from Somewhere in the universe

Have you tried Carob? Some people find it an acceptable sub for chocolate. There are some brands of chocolate that I have a reaction to and other brands not. It may be some other ingredient. I'd like to find out. Caramel muffins sound yummy!

akirchner profile image

akirchner 6 years ago from Central Oregon Author

Melinda - I know it doesn't seem fair but I will have to 'settle' for caramel. That works for me! Though I'm usually the one holding a bar of chocolate inhaling....I get a lot of really weird looks!

Jaye - TOTALLY substitute almond milk - how delicious!

BJ - If only I could put both in - but for you that can eat chocolate.....blend and mix away! You can't hear me sobbing right?

drbj profile image

drbj 6 years ago from south Florida

They look yummy, Audrey, and probably taste yummy, too. Caramel is good but it will never take the place of chocolate.

How about muffins with caramel AND chocolate chips. Is that a possibility?

JayeWisdom profile image

JayeWisdom 6 years ago from Deep South, USA

Do you think this recipe can be adapted to vegan by substituting almond milk for the regular milk and egg substitute for the egg? JAYE

msorensson profile image

msorensson 6 years ago

Not fair that you are allergic to chocolate, definitely. Bur caramel is just as good...I like it even better than chocolate.

Thanks for the recipe. It looks yummy...I will not promise to try it soon...but if and when I do, will let you know.

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