This is not your typical muffin. It is a great breakfast treat and you will want to try this recipe over and over again. The sea salt caramel chips give this muffin the right amount of sweetness and surprisingly just a hint of the sea salt at the very last bite, The buttermilk truly produced the moistness and fluff a quality muffin deserves. My new favorite chip is sea salt caramel. I used it in several different recipes and will say that it has a great texture, the sweetness is just right and the sea salt is not overpowering. Yum! Yum! Yum!
I encourage you to try this quick and easy recipe – you do not need to use a mixer. Your feedback, comments or questions are welcome. Please use the comment feature at the bottom of this page. You can also follow me via email to get Heavenly recipe updates right in your inbox – use the subscribe button on any recipe page or the home page. Thanks for visiting.
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Sea Salt Caramel Chip Muffins
- 1 cup all-purpose flour
- 1 cup stone ground yellow cornmeal fine ground
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon fresh ground cinnamon
- 2/3 cups firmly packed light brown sugar
- 8 tablespoons butter melted and cooled
- extra butter for greasing a 12 well muffin pan
- 2 large eggs lightly beaten with a whisk
- 3/4 cups whole milk
- 1/4 cup low fat buttermilk
- 1 cup Sea Salt Carmel Chips for baking
FOR THE TOPPING: (mix the sugar and cinnamon together in a small bowl and set aside)
- 2-1/2 tablespoons granulated sugar
- 1-1/4 teaspoons ground cinnamon
Preheat the oven to 400 degrees.
Generously grease the muffin wells.
Note: I use the Convection Oven Setting. Use it if you have one.
In a medium or large mixing bowl, add the flour, cornmeal, baking soda, sea salt, nutmeg and brown sugar. Mix together to combine. Add the sea salt chips and coat with the mixture.
In a small bowl or saucepan, combine the melted butter, whole milk, buttermilk and beaten eggs. Use a whisk.
Make a well in the center of the flour mixture. Pour in the liquid mixture. Using a whisk or a rubber spatula, combine all the ingredients until thoroughly mixed.
(Note: there should be no lumps and the mixture should be slightly liquidy.)
Fill each muffin cup well with about a quarter cup of the muffin batter.
Sprinkle evenly with the sugar and cinnamon topping mixture. Place the pan on the center rack of the heated oven. Bake for 18 minutes if using a convection oven setting or 20 minutes with a regular setting. A toothpick inserted in the center will come out clean.
Note: I usually place the muffin pan on top of a large sheet pan for easy handling in and out of the oven.
Remove the pan from the oven and cool on a wire rack for at least 10 to 20 minutes before serving.
Note: These go very well with morning coffee while they are still warm. Extra muffins can be stored in an airtight container in the refrigerator for up to one week.
I did not use baking powder in this recipe as is typical in many muffin batters. The buttermilk is added to create the moistness and fluffiness in these amazing muffins.
I love the sea salt chips in the recipe - less sweetness than regular chocolate chips. You can certainly substitute them in place of the sea salt chips but know that it will be a sweeter muffin.