Go Back

Salted Caramel Protein Muffins - Soft, Satisfying, and Easy to Make

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • All-purpose flour (or a 1:1 gluten-free baking blend)
  • Vanilla or caramel-flavored whey protein powder (plant-based works too, but texture may vary)
  • Baking powder and baking soda
  • Fine sea salt (plus flaky sea salt for topping)
  • Ground cinnamon (optional, for warmth)
  • Eggs
  • Plain Greek yogurt (2% or whole for best texture)
  • Milk (dairy or unsweetened almond/oat milk)
  • Neutral oil (avocado, light olive, or canola)
  • Coconut sugar or light brown sugar
  • Vanilla extract
  • Caramel sauce (store-bought or homemade; choose a thicker sauce)
  • Optional add-ins: mini chocolate chips, chopped pecans, or a scoop of caramel chips

Method
 

  1. Preheat and prep: Heat your oven to 350°F (175°C). Line a 12-cup muffin pan with liners or lightly grease each cup.
  2. Whisk dry ingredients: In a large bowl, whisk 1 1/2 cups flour, 1/2 cup protein powder, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt, and 1/2 teaspoon cinnamon.
  3. Mix the wet ingredients: In a separate bowl, whisk 2 large eggs, 3/4 cup Greek yogurt, 1/3 cup milk, 1/3 cup neutral oil, 1/2 cup coconut or brown sugar, and 1 teaspoon vanilla until smooth.
  4. Combine: Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined. The batter should be thick but scoopable. Avoid overmixing.
  5. Add caramel: Warm 1/3 cup caramel sauce slightly so it’s pourable but not hot. Fold half of it into the batter for a light caramel flavor throughout. Do not overmix; streaks are fine.
  6. Portion the batter: Divide batter evenly among the muffin cups, filling each about 3/4 full. If using add-ins, sprinkle a few into each cup and gently press in.
  7. Caramel swirl: Spoon a small dollop of the remaining caramel (about 1/2 teaspoon) on top of each muffin. Use a toothpick or knife to swirl it into the surface.
  8. Bake: Bake for 16–20 minutes, or until the tops are set and a toothpick inserted in the center comes out with a few moist crumbs.
  9. Finish with salt: While warm, sprinkle a tiny pinch of flaky sea salt on each muffin. This brings out the caramel flavor without making them salty.
  10. Cool: Let muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool completely. This helps set the structure so they don’t sink.