Salted Caramel Macchiato Muffins #MuffinMonday

These Salted Caramel Macchiato Muffins are your favorite Starbucks caramel macchiato in muffin form, dripping with salted caramel. Perfect for that on-the-go breakfast or mid-morning snack.

Every morning of every day, the first thing that passes my lips is a hot cup of coffee, with two teaspoons of creamer and one teaspoon of sugar. When I have time to linger over it, I love nothing more than to hold that cup lovingly near my nose and inhale its delicious aroma. 

Is there anything more delightful than to wake up to the smell of coffee brewing in the kitchen or even over a camp stove, while you stretch languidly in bed? I think not. (Unless it is the smell of bacon frying in the same situation. But that is a whole other post.)

I give you a coffee haiku.

Precious elixir

My good reason for rising

Coffee, always. Yes!

This week’s Muffin Monday original recipe was for a cappuccino muffin with semi-sweet chocolate chips. Which could already have been perfect. But we all know that I can’t leave well enough alone. 

What would take this muffin to the next level of perfection? The addition of salted caramel sauce, of course. Best of all, you can’t spill this and burn yourself as you travel to work on a busy train or bus or car.  Think of it as your morning coffee made more user friendly. And more delicious. You are welcome. (And don’t even get me started about how great these smell while they are baking! I feel another haiku coming on.)

Salted Caramel Macchiato Muffins

For the caramel sauce, use store bought or make your own from this recipe at Baked Bree, which is what I did. Make the whole batch.  You won’t regret it.  This stuff is great on everything, if you can stop yourself from eating it straight out of the jar with a spoon.)

Ingredients

2 cups or 250g flour

1 tablespoon baking powder

1/2 teaspoon salt

3/4 cup or 170g vanilla sugar (or sugar and 1 teaspoon vanilla extract)

1 cup or 240ml milk

2 tablespoons instant coffee granules

1/2 cup or 115g butter, melted and cooled

1 egg

3 1/2 oz or 100g semi sweet chocolate chips

1/8-1/4 cup or 30-60ml salted caramel sauce 

Method

Preheat oven to 375°F or 190°C.  Lightly grease 12 muffin cups or line with muffin papers.

In a large mixing bowl, combine all of your flour, baking powder, salt and sugar.  

Mix your milk, egg, and coffee granules together.  Stir until coffee is dissolved.  (Don't forget the teaspoon of vanilla extract if you don't have vanilla sugar.)

Add in the melted butter.  Mix well.

Pour coffee mixture into your dry ingredients and stir until just combined.

Fold in the chocolate chips being careful not to over mix.

Divide batter evenly among muffin cups.

Spoon on about half a teaspoon of the caramel sauce for each muffin and swirl with a pointy knife or a toothpick.

Bake for about 15 to 20 minutes or until a toothpick inserted into center of a muffin comes out clean.  Let cool five minutes in the muffin pan then place on cooling rack.

 When completely cool, drizzle with extra caramel sauce. 

Enjoy!

Need some more muffin recipes?  Of course you do!

• Banana Bacon Peanut Butter Chip Muffins 
• Cardamom Cinnamon Apricot Muffins
• Double Nutella Swirl Muffins
• Honey Date Pine Nut Muffins 
• Quick Bread Breakfast Muffins
• Sour Cream Chocolate Chip Muffins
• Strawberry Shortcake Muffins