These whole wheat caramel muffins are such an easy and delicious treat, and yet, they are rather on the healthy side. Isn’t that good news? Well, at least they are made with whole wheat. There are certain flavors that just go so well with whole wheat – such as chocolate or caramel. I just recently made these Whole Wheat Triple Chocolate Muffins with Blackberries, also really easy and soo good. The nutty full flavor of the whole wheat flour really brings out the caramel (or chocolate) and works almost as a flavor enhancer. Brown sugar and butterscotch are the secret ingredients for the caramel flavor. Doesn’t that sound good?
Whole Wheat Caramel Muffins
Prep time
Cook time
Total time
Author: Melina Thompson
Serves: 14
INGREDIENTS
- 2 cups whole wheat flour
- ¾ cup light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup milk
- ¼ cup butter, melted
- ½ cup + 1 tablespoon butterscotch chips
- optional: 1 tablespoon white chocolate chips
INSTRUCTIONS
- Preheat oven to 350°F.
- In a large bowl, combine the flour, brown sugar and baking powder.
- In another bowl, whisk the egg, milk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in ½ cup melted butterscotch chips.
- Fill paper-lined muffin cups three-fourths full. Sprinkle the rest of the butterscotch and the white chocolate chips on top.
- Bake at 350° for 20 minutes or until a toothpick inserted comes out clean. Cool for 5 minutes before removing from pans to wire racks. When completely cooled down, cover in powdered sugar.
I just tried these and they are great – love the fact they are wholewheat too! Next time I may somehow try and reduce the sugar though to make it healthier, or something but these are a keeper for sure!