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Salted Caramel Protein Muffins - Soft, Sweet, and Satisfying

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

Ingredients
  

  • 1 3/4 cups (220 g) white whole wheat flour (or all-purpose flour)
  • 1/2 cup (45–55 g) caramel-flavored whey or whey-casein blend protein powder (see notes in Pitfalls)
  • 1/2 cup (100 g) light brown sugar, packed
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt (plus flaky sea salt for topping)
  • 2 large eggs, at room temperature
  • 1 cup (240 g) plain Greek yogurt (2% or 5% works best)
  • 1/3 cup (80 ml) milk (dairy or unsweetened almond)
  • 1/4 cup (60 ml) neutral oil (light olive, avocado, or canola)
  • 2 tsp vanilla extract
  • 3–4 tbsp caramel sauce (store-bought or homemade), slightly warmed
  • Optional mix-ins: 1/3 cup mini chocolate chips or chopped dates

Method
 

  1. Prep your pan and oven. Heat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with oil spray.
  2. Combine dry ingredients. In a large bowl, whisk flour, protein powder, brown sugar, baking powder, baking soda, and fine sea salt until no clumps remain.
  3. Whisk the wet ingredients. In a separate bowl or large measuring cup, whisk eggs, Greek yogurt, milk, oil, and vanilla until smooth.
  4. Bring it together. Pour wet ingredients into the dry. Stir with a spatula just until combined. The batter should be thick but scoopable. Do not overmix.
  5. Add mix-ins if using. Fold in mini chocolate chips or chopped dates. Keep a few chips for the tops if you like.
  6. Portion the batter. Divide evenly among the muffin cups, filling each about 3/4 full. Tap the pan once on the counter to settle.
  7. Swirl the caramel. Spoon about 1/2 teaspoon of warmed caramel sauce on top of each muffin. Use a toothpick or butter knife to gently swirl into the surface. Sprinkle a small pinch of flaky sea salt on top of each.
  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. Cool. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Drizzle with a little extra caramel and another tiny pinch of flaky salt if desired.
  10. Serve. Enjoy warm or at room temperature. They’ll firm up slightly as they cool.