These Vegan Salted Caramel Muffins deliver everything you want in a cozy bakery-style treat—soft, moist crumb, hidden pockets of gooey caramel, and a hint of sea salt on top to balance the sweetness. They’re completely dairy-free and egg-free, but you’d never guess from the texture.

Each muffin has a tender vanilla-caramel base, a swirl or center of rich vegan caramel, and a light sprinkle of flaky salt. Perfect for weekend baking, coffee breaks, dessert, or gifting to vegan and non-vegan friends alike.

Why You’ll Love These Vegan Salted Caramel Muffins

  • Soft & moist – Fluffy crumb with a rich, tender texture.
  • Gooey caramel – Vegan caramel swirl or center in every bite.
  • Totally dairy-free & egg-free – Simple pantry ingredients, no special equipment.
  • Great for sharing – Ideal for brunch, parties, or treat boxes.
  • Freezer-friendly – Make ahead and reheat when the craving hits.

Ingredients

For the Vegan Muffins

  • 260 g (2 cups) all-purpose flour
  • 150 g (3/4 cup) light brown sugar, packed
  • 50 g (1/4 cup) granulated sugar (or coconut sugar)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 tsp ground cinnamon (optional, for warmth)
  • 240 ml (1 cup) unsweetened non-dairy milk (oat, soy, or almond)
  • 120 ml (1/2 cup) neutral oil (sunflower, canola, or light olive oil)
  • 2 tsp apple cider vinegar or lemon juice
  • 2 tsp vanilla extract
  • 2 tbsp unsweetened applesauce or 1 tbsp ground flaxseed + 3 tbsp water (flax “egg”)

For the Vegan Salted Caramel

  • 160 g (1/2 cup + 2 tbsp) thick vegan caramel sauce, store-bought or homemade
    • (See “Notes” for a simple coconut milk caramel idea)
  • Pinch of fine sea salt (to taste, if your caramel isn’t already salted)

Optional Toppings

  • Extra vegan caramel for drizzling on top
  • Flaky sea salt for finishing
  • A few chopped toasted nuts (pecans, walnuts, or almonds) – optional

Instructions

1) Prep the pan and oven

Line a 12-cup muffin tin with paper liners or lightly grease each cup.

Preheat your oven to 190°C (375°F).

2) Mix the dry ingredients

In a large bowl, whisk together:

  • Flour
  • Brown sugar
  • Granulated sugar
  • Baking powder
  • Baking soda
  • Salt
  • Cinnamon (if using)

Break up any sugar lumps so the mixture is even.

3) Mix the wet ingredients

In a separate bowl or large measuring jug, combine:

  • Non-dairy milk
  • Neutral oil
  • Apple cider vinegar or lemon juice
  • Vanilla extract
  • Applesauce or prepared flax “egg” (mix flax and water, rest 5 minutes to thicken)

Whisk until smooth.

4) Combine to make the batter

Pour the wet mixture into the dry ingredients.

Fold gently with a spatula just until no dry streaks remain. The batter should be thick but scoopable. Don’t overmix or the muffins can turn dense.

Let the batter sit for 3–5 minutes while you prepare the caramel (it helps the baking powder/soda activate).

5) Prep the vegan salted caramel

If your caramel sauce is very thick, warm it slightly so it’s spoonable but not runny.

Stir in a pinch of salt if it’s not already salted—taste and adjust to your sweet-salty preference.

6) Fill, add caramel, and swirl

Fill each muffin cup about 1/3–1/2 full with batter.

Add 1–1½ tsp of vegan caramel into the center of each muffin cup (you can keep it in the middle for a molten center or gently swirl with a toothpick for a marbled effect).

Top with more batter until cups are about 3/4 full. If you like, add a tiny extra dot of caramel on top of each muffin.

7) Bake

Bake at 190°C (375°F) for 16–20 minutes, or until the tops are risen and lightly golden and a toothpick inserted near the edge (not through the caramel center) comes out mostly clean.

If your oven runs hot, start checking at 15–16 minutes.

8) Finish with salt and cool

Allow the muffins to cool in the tin for 5–10 minutes, then transfer to a wire rack.

While still slightly warm, drizzle with a little extra vegan caramel and sprinkle lightly with flaky sea salt on top.

Let cool further if you prefer a cleaner caramel, or enjoy warm for maximum gooeyness.

Serving Suggestions

  • Serve warm with coffee, tea, or a glass of cold oat milk.
  • Add to a vegan brunch spread alongside fruit, granola, and tofu scramble.
  • Pack in lunchboxes or take as an on-the-go snack.
  • Dress them up for dessert with a scoop of vegan vanilla ice cream and extra caramel drizzle.

Cook’s Tips

  • Don’t overmix the batter: Stir just until combined to keep the crumb tender and fluffy.
  • Thick caramel works best: Too runny and it will disappear into the batter; thicker gives distinct gooey pockets.
  • Mind the salt: Sprinkle flaky salt lightly—just a pinch per muffin goes a long way.
  • Check doneness at the edge: Caramel in the center will stay soft, so test with a toothpick closer to the muffin edge.
  • Size control: For bakery-style tall muffins, fill cups slightly higher and bake toward the longer end of the time range.

Variations & Add-Ins

  • Pecan crunch: Fold 1/2 cup chopped toasted pecans or walnuts into the batter.
  • Chocolate twist: Add 1/2 cup vegan chocolate chips for salted caramel chocolate muffins.
  • Apple caramel: Fold in 1/2 cup finely diced apple for a caramel-apple vibe.
  • Gluten-free version: Use a good 1:1 gluten-free baking flour blend; check package directions.
  • Mini muffins: Bake in a mini muffin tin for 10–12 minutes instead, checking early.

Storage & FAQ

  • Storage: Store cooled muffins in an airtight container at room temperature for 1–2 days, then move to the fridge for up to 4–5 days.
  • Reheating: Warm a muffin in the microwave for 10–15 seconds to soften the caramel again.
  • Freezing: Wrap muffins individually and freeze for up to 2 months. Thaw at room temp or reheat gently in the microwave or oven.
  • Homemade vegan caramel idea: Simmer coconut milk, brown sugar, and a pinch of salt until thickened, then cool—use as your caramel base.
  • Too sweet? Reduce sugar slightly in the batter or use a slightly less sweet caramel, and go light on the drizzle.

Vegan Salted Caramel Muffins bring together a tender, bakery-style crumb, gooey caramel, and a hint of sea salt in a dairy-free, egg-free treat that feels indulgent but is surprisingly simple to make—perfect for cozy mornings, dessert, or anytime you want a sweet-salty fix.

Vegan Salted Caramel Muffins – Soft, Gooey & Sweet-Salty Cozy Treats

Vegan Salted Caramel Muffins – Soft, Gooey & Sweet-Salty Cozy Treats
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Servings: 12 muffins
Prep:
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Soft, fluffy Vegan Salted Caramel Muffins with a tender vanilla-caramel base, gooey pockets of vegan caramel, and a sprinkle of flaky sea salt on top. Completely dairy-free and egg-free, perfect for brunch, snacks, or dessert.

Vegan Salted Caramel Muffins – Soft, Gooey & Sweet-Salty Cozy Treats
🖨 Print Recipe📌 Pin it

Ingredients

  • Dry Ingredients:
  • 260 g (2 cups) all-purpose flour
  • 150 g (3/4 cup) light brown sugar, packed
  • 50 g (1/4 cup) granulated sugar or coconut sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 tsp ground cinnamon (optional)
  • Wet Ingredients:
  • 240 ml (1 cup) unsweetened non-dairy milk (oat, soy, almond, etc.)
  • 120 ml (1/2 cup) neutral oil (sunflower, canola, or light olive)
  • 2 tsp apple cider vinegar or lemon juice
  • 2 tsp vanilla extract
  • 2 tbsp unsweetened applesauce or
  • 1 tbsp ground flaxseed + 3 tbsp water (flax “egg,” rested 5 minutes)
  • Vegan Salted Caramel:
  • 160 g (about 1/2 cup + 2 tbsp) thick vegan caramel sauce
  • Pinch of fine sea salt (if caramel isn’t already salted)
  • Optional Topping:
  • Extra vegan caramel for drizzling
  • Flaky sea salt
  • Chopped toasted nuts (optional)

Instructions

  1. 1. Prep pan and oven
  2. 2. Line a 12-cup muffin tin with paper liners or lightly grease each cup.
  3. 3. Preheat oven to 190°C (375°F).
  4. 4. Combine dry ingredients
  5. 5. In a large bowl, whisk together flour, brown sugar, granulated sugar, baking powder, baking soda, salt, and cinnamon (if using).
  6. 6. Combine wet ingredients
  7. 7. In a separate bowl or jug, whisk together non-dairy milk, oil, apple cider vinegar, vanilla, and applesauce (or flax “egg” that has thickened).
  8. 8. Make the batter
  9. 9. Pour wet ingredients into the dry mixture.
  10. 10. Fold gently with a spatula until just combined and no dry streaks remain. Do not overmix.
  11. 11. Let the batter rest for 3–5 minutes.
  12. 12. Prep the caramel
  13. 13. If needed, warm the vegan caramel slightly so it’s spoonable but still thick.
  14. 14. Stir in a pinch of salt, adjusting to taste.
  15. 15. Fill muffin cups and add caramel
  16. 16. Fill each muffin cup about 1/3–1/2 full with batter.
  17. 17. Add 1–1½ tsp vegan caramel to the center of each cup.
  18. 18. Top with more batter until cups are about 3/4 full.
  19. 19. Optionally, add a small dot of caramel on top of each muffin.
  20. 20. Bake
  21. 21. Bake for 16–20 minutes, or until muffins are risen and lightly golden and a toothpick inserted near the edge (avoiding the caramel center) comes out mostly clean.
  22. 22. Cool and finish
  23. 23. Cool in the pan for 5–10 minutes, then transfer to a wire rack.
  24. 24. Drizzle with extra vegan caramel and sprinkle lightly with flaky sea salt while still slightly warm.

Notes

Use a thick caramel (store-bought vegan caramel or homemade coconut milk caramel) for distinct gooey pockets.
If using a flax “egg,” let it sit until gelled before adding.
For added texture, fold in 1/2 cup chopped nuts or vegan chocolate chips.
Don’t overbake—slightly soft tops will firm as the muffins cool.

Nutrition

Calories: ~260–290
Protein: ~3–4 g
Total Fat: ~11–13 g
Carbohydrates: ~38–42 g
Fiber: ~1–2 g