Double-Chocolate Salted Caramel Muffins

  • Yield : 12 muffins
  • Cook Time : 30m
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  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 cup unsweetened Dutch-process cocoa powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup chopped semisweet chocolate (about 2 ounces), plus more chocolate for grating
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1/2 cup jarred thick dulce de leche
  • Flaky salt


Step 1

Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with nonstick liners. Whisk the flour, sugar, cocoa powder, baking powder, baking soda and salt in a large bowl; stir in the chopped chocolate. Whisk the milk, vegetable oil and eggs in a small bowl until smooth; stir into the flour mixture until just combined.

Step 2

Divide the batter among the muffin cups, filling them two-thirds of the way. Bake until the edges are just set but the centers are still loose, 8 to 10 minutes. Working quickly, drop 1 heaping teaspoon dulce de leche into the center of each muffin. Return to the oven and bake until the batter rises over the dulce de leche and a toothpick inserted into a muffin (but not into the dulce de leche) comes out clean, 10 to 15 minutes.

Step 3

Finely grate chocolate over the tops of the hot muffins and sprinkle with flaky salt. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.

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