Salted Caramel Chocolate Muffins

This is arguably one of the easiest bakes to make and super delicious. Made using Lily O'Brien's Salted Caramel buttons really gives the classic chocolate muffin an updated tasty twist.


  • 250g Self-raising Flour
  • 1/2 tsp Fine Sea Salt
  • 2 tsp Baking Powder
  • 50g Cocoa Powder
  • 100g Caster Sugar
  • 60g Soft Dark Brown Sugar
  • 2 Large Eggs, lightly beaten
  • 185ml Whole Milk
  • 100ml Vegetable Oil
  • 1tsp vanilla extract
  • 170g Lily O’Brien’s Creamy Caramels with Sea Salt (2 share bags will be enough with some left over) roughly chopped



  • Heat the oven to 180C/fan 160C/gas 4. Line a 12-hole muffin tin with paper cases or use individual muffin cases like we have here. 
  • Mix the flour, salt, baking powder, cocoa and sugars in a large bowl then make a well in the centre. Beat the eggs and milk in a large jug or bowl, then pour the milk mixture into the well along with the oil and vanilla. Whisk everything until you have a well-combined, smooth batter. Add most of the chopped chocolate and fold through. 
  • Spoon the mixture between the cupcake cases and top each one with some of the remaining pieces of chopped chocolate.
  • Bake on the middle shelf of the oven for 20 minutes or until risen and springy. Set aside to cool on a wire rack. 

Find more mouth-watering chocolates for baking here