Double-Chocolate Salted Caramel Muffin

What comes to your mind when you think of February??

Chocolate? Valentines Day? Galentines Day? Snow? Hearts? Chocolate? Candy? Did I mention chocolate?

Well the muffin for this month could not be more perfect! These double-chocolate salted caramel muffins are more than enough to make your crush fall in love with you, well maybe not to that extent, but they're the perfect treat for any Valentines Day party. I made these for a co-workers birthday and they were gone before lunch time.

These muffins take a few extra steps, so make sure you pay attention to the cooking instructions! If you ever mess up a recipe (which I have more than once!) just keep having fun with it! Baking should never be a chore, but something you enjoy. Ready to get baking??

Ingredients Needed:

- 1.5 cups all-purpose flour
- 3/4 cup sugar
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup chopped semisweet chocolate (about 2oz), plus more for grating
- 1 cup whole milk
- 1/2 vegetable oil
- 2 large eggs
- 1/2 cup jarred thick dulce de leche*
- Flaky salt

*I couldn't find this specific flavor so I bought 1 can of sweetened condensed milk and stirred in 1/2 tablespoon of caramel extract.

Get Your Bake On:

1. Preheat oven to 375. Line a 12 cup muffin tin with liners.

2. Whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl; once combined stir in chopped chocolate. In a separate bowl, whisk together milk, vegetable oil and eggs until smooth.  Pour milk mixture slowly into flour mixture and stir until combined.

3. Divide batter evenly among the tins (approx. 2/3 full).  Bake for about 8-9 minutes, you want the edges to be set, but the center still loose and jiggly. Drop 1 heaping teaspoon of dulce de leche in the middle of each muffin (WORK QUICKLY here!). Return muffins to oven to bake for an additional 10 minutes or until a toothpick inserted into the muffin comes out clean (Don't insert toothpick into the middle of the muffin where the dulce de leche is).

4.  Finely grate the rest of the semisweet chocolate over the hot muffins and sprinkle with the flaky salt.  Allow muffins to cool for 5 minutes before moving them to a cooling rack.

Make sure to eat one fresh out of the oven--> Delicious!!! To re-warm muffins, toast in a toaster oven for a few minutes or microwave for 30 seconds. Pair with ice cream or with a bowl of yogurt and fresh fruit. If you have any questions comment below!