This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
It’s #BrunchWeek right now, and what is brunch without a yummy muffin recipe? Today… we have a decadent option for your next brunch. (And don’t forget to enter our brunch-themed giveaway here!)
Chocolate and caramel has to be one of my all time favorite flavor combos… even better than chocolate and peanut butter. Gasp! I know, I know! But seriously, that’s how much I love it.
My mother and I were recently talking about the different recipes we have been wanting to test. She showed me a magazine she picked up that had a different muffin recipe for every month, including a chocolate and caramel one! They sounded so good and I was in the mood to bake, but we didn’t have all the ingredients for it on hand… of course!
And living out in rural central Pennsylvania means the closest grocery store is a 20 minute drive away, if traffic is good. (Traffic is bad when you get stuck behind an Amish buggy or a combine on the road!)
So we started improvising. We mainly were missing the ingredients for the caramel element. Mom went to her pantry and pulled a bag of caramel flavored chips that she had found on sale and this recipe came to life. You never know exactly what all fun ingredients my mother has hidden away in her pantry! That’s one of the perks of living only 10 minutes down the road from my parent’s home.
Delish! While I love the chocolate and caramel flavors together here, I think my favorite part is that this is technically a muffin recipe. That means these chocolatey treats are perfectly acceptable to eat any time of the day, including breakfast or brunch! Who wouldn’t want to start the day with a little chocolate?!
Here’s the full recipe, then scroll down to get every more #BrunchWeek recipes from other bloggers.
- 1 1/2 cups flour
- 3/4 cup sugar
- 1/2 cup cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chopped Ghirardelli caramel flavored chips
- 1 cup milk
- 1/2 cup vegetable oil
- 2 eggs
- Preheat over to 375 degrees Fahrenheit.
- In a large bowl, combine flour, sugar, cocoa, baking powder, baking soda, salt, and caramel chips.
- In a separate bowl, combine milk, oil, and eggs. Add to dry ingredients and mix until just combined.
- Fill lined muffin tin with batter so 2/3 full.
- Bake for 17-19 minutes or until toothpick clean.
- For extra caramel flavor, melt a 1/4 cup leftover caramel chips with 1 teaspoon shortening and drizzle over cooled muffins.
For large muffins, bake slightly longer (until toothpick clean).
More brunch-y goodness:
Barley and Apple Salad with Kale Pesto from A Day in the Life on the Farm
BrunchWeek Egg Dishes:
Asparagus and Cheese Tart from Brunch-n-Bites
Muffin Tin Frittatas from Sweet Beginnings
Red Pepper, Asparagus and Cheddar Quiche from Family Around the Table
Shaksuka from Karen’s Kitchen Stories
BrunchWeek Breads, Grains, and Pastries:
Carrot Cake Baked Oatmeal from Cooking with Carlee
French Toast Sticks from The Barbee Housewife
Khachapuri – Georgian Cheese Bread with Eggs from A Kitchen Hoor’s Adventures
Pineapple Upside Down Pancakes from For the Love of Food
Strawberry Streusel Crescent Muffins from Kudos Kitchen by Renee
Tiramisu Pancakes from Tara’s Multicultural Table
BrunchWeek Fruits, Vegetables and Sides:
Artichoke & Sun-Dried Tomato Pasta Salad from Eat Move Make
Asparagus Tart from Mildly Meandering
Creamy & Luscious Italian Asparagus from Girl Abroad
Roast Carrots with Pine Nuts & Feta from Books n’ Cooks
Sweet Potato Avocado Toast from Forking Up
Chocolate Caramel Muffins from The PinterTest Kitchen
Coconut Cupcakes with Coconut and Blueberry Frosting from Love and Confections
Chocolate Rum Beet Cupcakes with Cream Cheese Beet Frosting from Daily Dish Recipes
Espresso Coffee Cake from Rants From My Crazy Kitchen
Peach Brown Butter Coffee Cake from The Redhead Baker
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