Salted Caramel Muffins
Muffin salted caramel
Sweet
Muffins with a salted caramel center and a crunchy topping: the trendiest sweet-savory combination in pastry making.
Salted caramel has become one of the trendiest flavors in global pastry making over the past 15 years, popularized by Henri Le Roux in Brittany in the 1970s and then exploding globally with social media. In Italy, salted caramel has found an enthusiastic following: the combination of intense sweetness and salt—which enhances the flavors—is universally loved. In muffins, salted caramel becomes a melting center that oozes when you bite into it. Caramel can be made at home by simply melting sugar or purchased ready-made in a jar.
Instructions
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3 steps · natural Italian voice
Prepare the salted caramel
5 minMelt the sugar in a saucepan without stirring until it turns amber. Remove from the heat and immediately add the heavy cream hot (be careful of splashes) stirring. Put back on the heat, add the butter and fleur de sel. Cook for 1 minute. Let cool (it thickens).
Prepare the muffins
Mix the dry ingredients (flour, sugar, baking powder, salt) separately from the wet ingredients (eggs, milk, oil, vanilla). Combine briefly as per the muffin method: 10-12 strokes, lumps = OK.
Assemble with caramel and cook
20 minFill the paper baking cups for 1/3. Put a teaspoon of salted caramel in the center. Cover with more mixture up to 3/4. Bake at 190°C (374°F) for 18-20 minutes. When they are cool, add a teaspoon of caramel on top and flakes of salt.
Chef's Tips
Caramel is prepared without stirring: the spoon crystallizes the sugar. Hot caramel is extremely dangerous: add the heavy cream Be careful and protect your hands. Leftover caramel will keep in the refrigerator for 2 weeks: excellent on ice cream or yogurt.
Ingredients
- (10.58 oz) 300 g of 00 flour
- (5.29 oz) 150 g of raw cane sugar
- 2 eggs
- (6.76 fl oz) 200 ml milk
- (2.71 fl oz) 80 ml seed oil
- 1 packet of yeast
- A pinch of salt
- (1 tsp) 1 teaspoon of vanilla
- For the salted caramel: (3.53 oz) 100 g sugar, (3.38 fl oz) 100 ml heavy cream, (1.06 oz) 30 g butter, (0.18 oz) 5 g fleur de sel
- Salt flakes for decoration
Can't find it in the US?
- 00 flourMost US supermarkets
All-purpose flour, same weight
Or: Bread flour for pizza and bread
- raw cane sugarMost US supermarkets
Turbinado or demerara sugar
Italian zucchero di canna is raw cane sugar, not soft brown sugar.
⚠️ Automatic ingredient-based detection. Always check product labels.
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