Ingredients
Method
Start by making the caramel shards
- Line a baking sheet with parchment paper and set aside.
- In a medium sized saucepan, melt the sugar over medium heat until amber brown, for roughly 6 minutes. It will seem like nothing is happening at first, but the sugar will begin to melt and clump up, and will eventually all cook down to a deep amber brown. Once melted, add the butter and use a whisk to combine. Once butter is completely melted and combined, remove the saucepan from the heat and immediately pour the caramel onto the previously prepared baking sheet and spread it out into a relatively thin layer. It hardens fast, so work quickly! Let the caramel sit for at least 5 minutes before using your hands to break it into small shards. Set aside while we make the batter.
Make the muffins
- Preheat the oven to 425℉. Line a 12 count muffin tin with cupcake liners and set aside.
- In a large mixing bowl whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside. In a medium sized bowl, whisk together the granulated sugar, melted butter, vegetable oil, eggs, espresso powder, and vanilla extract until smooth and combined. Whisk in the sour cream and milk until combined. Pour the wet ingredients into the dry ingredients and whisk until just combined. Using a large rubber spatula, fold in the caramel shards.
- Fill the cupcake liners up to the top with the batter. Sprinkle the tops with turbinado sugar if desired. Bake the muffins for 5 minutes at 425℉ before turning the temperature down to 350℉ (keeping the muffins in the oven!) and baking for another 15-17 more minutes or until the tops are set and bounce back when slightly poked.
- Let the muffins cool in the pans for at least 10 minutes before enjoying warm. Muffins keep for up to 4 days sealed in an airtight container at room temperature.