Salted Caramel Muffins

Salted Caramel Muffins | Crumbs and Chaos #muffins #caramel #breakfast A few years ago, I tried a Salted Caramel for the first time.  It was nothing short of amazing.  Since then it has always been at the top of my list… when I go to Starbucks, when I order dessert, and when I see it in candy form.  When I saw this recipe in Food Network Magazine’s 50 Muffins in the December 2012 issue my mouth started watering.  They call for it in mini muffin form, but I didn’t have any mini muffin papers and didn’t want to hassle without them.  So I made them regular muffin size and they were great.  They have a sweet butter muffin base and salted dulce de leche swirled in.  I even added a few caramel bits to the top just because I had them on hand.  YUM!

Salted Caramel Muffins | Crumbs and Chaos #muffins #breakfast #caramel

Salted Caramel Muffins


  • 2 cups FLOUR
  • 1 teaspoon BAKING POWDER
  • 1/2 teaspoon SALT
  • 3/4 cup BUTTER, softened
  • 2/3 cup SUGAR
  • 2 EGGS
  • 1 teaspoon VANILLA
  • 1/3 cup MILK
  • 1/2 cup jarred DULCE DE LECHE
  • 1/4 teaspoon KOSHER SALT
  • CARAMEL BITS (optional)


  1. Preheat oven to 350 degrees. Mix flour, baking powder and salt in a small bowl. Beat butter and sugar until fluffy, then beat in eggs and vanilla. Slowly beat in the flour mixture and milk in alternating batches. In another small bowl mix dulce de leche and kosher salt. Swirl dulce de leche mixture into batter. Divide into 12 prepared muffin tins and top with caramel bits(optional). Bake 20 to 25 minutes. ENJOY!



This post is linked to Weekend Potluck, What’s Shakin’, I’m Lovin’ It, Foto Friday, Trick or Treat Tuesday, Tuesday Talent Show, Totally Tasty Tuesday, What’s In Your Kitchen Wednesday, What’s Cookin’ Wednesday

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