Salted Caramel Chocolate Muffins

These are very well loved by my children, and the children in my neighbourhood.  I learnt this recipe from another site online, but made some modifications to it to make it my own.  It has just the right amount of sweetness that is balanced with the salted caramel chips.  Hope you enjoy baking it as much as I do, because it is a really simple recipe. that only requires hand mixing with a whisk and spatula,  without needing to use a mixer.

MAKES 12 REGULAR SIZED MUFFINS

ingredients

2 Large (100grams) Eggs at room temperature

1/2 cup (113 grams) Unsalted Butter, Melted and Cooled

1 cup (240ml/grams) buttermilk, room temperature

2 teaspoons (8 grams9 pure vanilla extract

1 teaspoon (or 1 sachet of Atomy Black Coffee) or Instant Coffee

1 1/4 cups (225 grams) of Blue Jacket All Purpose Flour

2/3 Cup (60 grams) unsweetened cocoa powder (sifted)

1 1/4 cups (250 grams) Brown Sugar

1 teaspoon (4 grams) baking powder

1 teaspoon (4 grams) baking soda

1/2 teaspoon of salt

1 cup Salted Caramel Chips (Optional: change to Bittersweet Chocolate Chips0

Method:

1.Preheat your oven to 375 degrees F or 190 degrees C.  Place oven rack in the centre of the oven.  Prepare by lining a 12 muffin tray with paper liners.

2.In a large bowl prepare the dry ingredients by whisking together the flour, sifted cocoa powder, brown sugar, coffee powder, baking powder, baking soda, salt.  Stir in the Salted Caramel Chips.

3. In a separate bowl, prepare the wet ingredients by first whisking the eggs. Add in the melted butter, buttermilk, and vanilla extract.

4. Make a well in the dry ingredients bowl (the flour mixture that was whisked earlier).  Using a Spatula, fold in the wet ingredients into the dry ingredients, until ingredients are combined,  Do not over mix batter  or baked muffins will be tough.

5. Evenly fill muffin cups with the batter (I used two spoons to spoon it into the muffin cups).  You can also use an ice cream scoop.The muffin cups will be almost full.  

6. Place it in the oven and bake until a tooth pick inserted into the centre comes out clean, This will take around 20 minutes or less depending on your oven.

7. Transfer to a wire rack and let it cool for about 5 minutes before removing it from the pan.

8. Viola! Ready to eat!