Dark Chocolate Salted Caramel Muffins
Servings Prep Time
8muffins 30minutes
Cook Time
15minutes
Servings Prep Time
8muffins 30minutes
Cook Time
15minutes
Ingredients
Dry ingredients
Wet ingredients
Caramel
Instructions
  1. Start by preheating your oven to 180c (350f) and line a muffin pan with 8 muffin cases. In a medium bowl combine all of your dry ingredients. In a second, small bowl beat your eggs. To your eggs, add coconut oil followed by the rest of the wet ingredients and whisk until combined. Next, slowly whisk your wet ingredients into your dry ingredients until combined. Spoon the mixture evenly into 8 muffin cases and pop in the oven to bake for around 15 minutes until the tops have risen and they spring back to the touch.
  2. Meanwhile, as your muffins are baking, in a small saucepan over a medium heat, throw in your coconut sugar. Keep stirring with a rubber spatula as your sugar melts into a deep amber colour. Once your sugar is completely melted and a deep brown, add your butter. Be careful as at this point, your butter will bubble and hiss! Keep stirring for a minute, before slowly adding your cream. Be very careful with your cream, as it is so much colder than the caramel you want to ensure it doesn’t curdle! Whisk until combined, and allow the cream to bubble and boil for a good 30 seconds before taking it off the heat. Set aside to cool. The whole process should take just 5 or so minutes.
  3. Once your muffins are out of the oven and cooled, take a small paring knife and cut out a small piece in the middle (will be relatively cone shaped!) then fill with caramel. Delish!