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Double Chocolate Chip Muffins with Salted Caramel Sauce

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 Double Chocolate Chip Muffins with Salted Caramel Sauce
Recipe for the week of September 1-5 , 2025 Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.
Course Dessert
Prep Time 15 minutes
Cook Time 25 minutes
Servings
12 muffins
Ingredients
Double Chocolate Chip Muffins
  • 2 cups all purpose flour
  • 1 cup white sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon Salt
  • 1 3/4 cups semi-sweet chocolate chips
  • 2 eggs room temperature
  • 3/4 cup sour cream room temperature
  • 1/2 cup vegetable oil
  • 1/2 cup milk room temperature
  • 1 1/2 teaspoons vanilla extract
Salted Caramel Sauce
  • 1 cup white sugar
  • 6 tablespoons butter at room temperature and sliced into pieces
  • 1/2 cup heavy cream at room temperature
  • 1 teaspoon Salt
Course Dessert
Prep Time 15 minutes
Cook Time 25 minutes
Servings
12 muffins
Ingredients
Double Chocolate Chip Muffins
  • 2 cups all purpose flour
  • 1 cup white sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon Salt
  • 1 3/4 cups semi-sweet chocolate chips
  • 2 eggs room temperature
  • 3/4 cup sour cream room temperature
  • 1/2 cup vegetable oil
  • 1/2 cup milk room temperature
  • 1 1/2 teaspoons vanilla extract
Salted Caramel Sauce
  • 1 cup white sugar
  • 6 tablespoons butter at room temperature and sliced into pieces
  • 1/2 cup heavy cream at room temperature
  • 1 teaspoon Salt
Instructions
For the Muffins
  1. Preheat oven to 425°F and line a 12-count muffin pan with cupcake liners and set aside.
  2. Whisk the flour, sugar, cocoa powder, baking soda, salt, and chocolate chips together in a large bowl.
  3. Make a well in the center of your dry ingredients and whisk the eggs, sour cream, oil, milk, and vanilla extract together until combined. Fold together with a spatula until completely combined. Avoid overmixing. The batter will be thick and sticky.
  4. Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 15-16 minutes or until a toothpick inserted in the center comes out clean.
  5. Cool muffins for 10 minutes in the pan, then transfer to a wire rack until ready to eat.
For the Caramel Sauce
  1. Heat the sugar in a stainless-steel pan over medium heat, stirring constantly with a mixing spatula. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir, about 6 minutes.
  2. Once sugar is completely melted, immediately stir in the butter until melted and combined. If you notice the butter separating or if the sugar clumps up, remove from heat and vigorously whisk to combine it again. Return to heat when it’s combined.
  3. After the butter has melted and combined with the caramelized sugar, pour in the heavy cream slowly, stir constantly. After all the heavy cream has been added, stop stirring and allow to cool in the pan for 1 minute. Remove from the heat, stir in the salt, and drizzle over muffins.