Ingredients
The following ingredients have 14 Servings
- 1 1/2 cups all-purpose flour (see note for whole wheat)
- 3/4 cup granulated sugar
- 1/2 cup natural unsweetened cocoa powder or Dutch-process cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup 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)
- Flaky sea salt for sprinkling (optional)
Instruction
- Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the chocolate chips.
- In a separate medium bowl or in a large liquid measuring cup, whisk together the milk, oil, and eggs until smooth.
- Add the wet ingredients to the dry ingredients, and stir until just combined (don't overmix or the muffins might be tough and dense).
- Fill the muffin liners about 2/3 of the way full (you may have extra batter; you can bake a second batch or use a second muffin tin, if needed). Don't overfill as you'll be adding caramel to the muffins in the next step.
- Bake for about 7-8 minutes, just until the edges are set but the centers are still wet. Working quickly, remove the muffin tin from the oven and drop a heaping teaspoon of caramel sauce or dulce de leche into the center of each muffin (no need to press down into the batter).
- Return to the oven and bake until the batter rises over the caramel and the tops spring back lightly to the touch, 10-12 minutes.
- Lightly sprinkle the muffins with sea salt, if desired. Let the muffins rest in the pan for 1-2 minutes before removing them to a wire rack to cool completely.