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Strawberry Caramel Muffins

Delightful muffins that combine the sweet and tangy flavor of fresh strawberries with rich caramel, perfect for breakfast, snacks, or dessert.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Spoon and level to avoid dense muffins.
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, melted
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 large eggs Can be substituted with applesauce or flaxseed egg.
  • 1 teaspoon vanilla extract
Filling
  • 1 cup fresh strawberries, chopped Can use thawed frozen strawberries.
  • 1/2 cup caramel sauce Drizzle on top before baking.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C) and line a muffin pan with cupcake liners.
  2. In a bowl, mix together the flour, baking powder, baking soda, and salt.
  3. In another bowl, whisk the melted butter, sugar, and brown sugar until smooth.
  4. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  6. Fold in the chopped strawberries.
Baking
  1. Fill each muffin liner about 2/3 full and drizzle caramel sauce on top of each muffin.
  2. Bake for 18-20 minutes or until a toothpick comes out clean.
  3. Allow to cool slightly before serving.

Notes

These muffins are best served warm for a gooey caramel and flavorful strawberries. Store leftovers in an airtight container for up to three days at room temperature or refrigerate for a week. Freeze for up to three months.