Strawberry Caramel Muffins

Strawberry Caramel Muffins sliced open on marble board showing gooey caramel center with powdered sugar dusting and fresh strawberries. — Strawberry Caramel Muffins—soft, golden, and bursting with caramel and strawberry flavor.

Strawberry Caramel Muffins bring everything you love about comfort baking into one irresistible, handheld treat. These muffins are soft, golden, and brimming with juicy strawberry flavor—made even more magical with a melty caramel surprise tucked inside. Whether you’re looking for a quick brunch idea, a charming spring dessert, or a make-ahead snack to keep your day sweet, this recipe checks all the boxes.

Even better, they’re incredibly easy to bake and come together with pantry staples and fresh berries. The secret is placing a soft caramel candy in the center of each muffin—once baked, it transforms into a warm, gooey center that perfectly complements the fresh fruit.

Here’s a fun twist: caramel-stuffed baked goods have been a hit since the 1940s, when home bakers started sneaking soft candies into cookie dough and cake batter. This muffin version gives that retro idea a fresh spin!

So go ahead, bake a batch of Strawberry Caramel Muffins and watch them disappear faster than you can say “second helping.”

Recipe Yield: 12 muffins

INGREDIENTS

2 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, melted
¾ cup light brown sugar, packed
2 large eggs
¾ cup whole milk
1½ tsp vanilla extract
1¼ cups diced fresh strawberries
12 soft caramel candies, halved

INSTRUCTIONS

1. Preheat and prepare:
Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease with butter or nonstick spray.

2. Mix the dry ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Combine the wet ingredients:
In another bowl, whisk the melted butter and brown sugar until smooth. Add the eggs, milk, and vanilla extract. Mix until well combined.

4. Bring it all together:
Pour the wet mixture into the dry and gently fold just until combined—do not overmix. Then carefully fold in the diced strawberries.

5. Fill and stuff:
Scoop the batter into the muffin tin, filling each about ¾ full. Press one halved caramel candy into the center of each muffin, gently pressing it down and covering with a bit of batter if needed.

6. Bake to perfection:
Bake for 18–22 minutes, or until muffins are golden and a toothpick inserted on the side (not through caramel) comes out clean.

7. Cool and enjoy:
Let muffins cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm for gooey caramel centers or let cool for a chewy caramel surprise.

HELPFUL TIPS TO PERFECT THIS RECIPE

Serve Warm: Let muffins cool for about 10–15 minutes, then serve warm for gooey centers. If storing, you can microwave for 10 seconds to re-soften the caramel for that fresh-baked feel again.
Use Room-Temperature Caramels: Soft caramels will melt better and stay gooey if not too cold when inserted into the batter.
Don’t Overmix the Batter: Stir just until the flour disappears for a soft, tender muffin crumb—overmixing can make them dense.
Strawberries Too Juicy? Pat them dry before folding into the batter to avoid excess moisture that can affect texture.

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