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Vegan Salted Caramel Muffins

These bakery style vegan salted caramel muffins tick all the boxes: they’re easy to make, have a crisp oat streusel crumb, a gorgeous domed top and are loaded with gooey salted caramel. No-Egg, No-Dairy, 2 bowls and contain only natural sugar! And, no-one would never know! Keep reading to learn how to make them!

A muffin with caramel sauce being drizzled over the top.

The BEST Salted Caramel Muffins EVER!!!!

No words can express how EXCITED I am to finally share the most amazing salted caramel muffin ever! This recipe is a delicious combination of a flavourful caramel muffin, a crisp oat streusel with the centre generously filled with even more rich creamy caramel topped with flaky salt. The recipe calls for only a handful of ‘easy to find’ ingredients, most of which you may already have in your kitchen cupboards / pantry, and the method is ridiculously simple too! Just spoon the batter in the tin, sprinkle with the oat topping and bake!

Looking for more vegan muffin recipes? Check out my Vegan Banana Bread Muffins, Vegan Lemon Drizzle Muffins and Vegan ‘Nutella’ Chocolate Muffins recipes.

Bite taken out of a caramel muffin.

Why these muffins are so great:

  • They’re super easy to make!
  • Vegan – No animal derived ingredients in this recipe!
  • Caramel filling is a sweet uprise, and is delicious with the flakey salt.
  • They have a ‘super domed’ top, the classic muffin shape!
  • They’re fluffy and moist (even the next day, they can be restored to their original gorgeous texture by microwaving them for about 8-10 seconds).
  • Caramel flavour is absolutely delicious.
  • Can be made in 1 bowl (preferably 2).
  • Oat streusel on top adds a-little but of crunch and pairs well with the sweet muffin.
  • The coconut sugar give them an extra depth of caramelised flavour.
Ingredients for vegan salted caramel muffins
Muffins topped with oat streusel in muffin tin.

Things to keep in mind while making these muffins:

Heres a list of a few top key points to keep in mind when making the best salted caramel muffins:

  • Batter consistency: The muffin batter will be fairly thick, thicker than that for cupcakes. This helps with the formation of the domed muffin top (rather than a flat-ish cupcake shape). You can test this by seeing when you scoop batter into muffin cases, you’re looking for a batter consistency that doesn’t spread out (like a liquid cupcake batter might), but keeps the shape of the scoop. I like to use a ice-cream scoop!
  • Muffin tin: The size and shape of your muffin depends on the tin you have. I like to use a large / jumbo muffin in.
  • Fill the batter to the top: The reason I’ve stated this recipe only makes 6 is that the batter is filled to the brim of each case. This is important as it will rise and allow for the super domed muffin top! These muffins are huge, but you’re welcome to make smaller ones if you prefer.
  • Baking temperature and time : Unlike cupcakes which bake at the same temperature, muffins require a higher baking, which then gets reduced to a lower temperature. What this does is allows the muffins to rise which activates the baking powder and allows the muffins to shoot up in height quickly. After that, we then turn the heat down to a lower setting and continue to cook for longer. This is done to avoid over-browning and over-baking. It’ll result in bakery-style high top muffins.
  • Using ground arrowroot: The addition of ground arrowroot in the muffins helps to create a fluffier and lighter result.
  • Chilling the batter: By chilling the batter, the starch in the flour is able to absorb more moisture, resulting in a more light, moist and tender muffin. It also helps thickens the batter slightly without drying it out, again which helps create tall muffin tops without a dry, crumbly texture.
Close up of caramel sauce drizzled over a vegan salted caramel muffin.

How to make vegan salted caramel muffins?

Making these vegan salted caramel muffins couldn’t be tastier or easier. Here’s a quick overview ( you can scroll down to the bottom of the page for the full written recipe, method and ingredients list in the recipe card).

  1. Mix the dry

    In a bowl, combine the flour, sugar, baking powder and arrowroot. Stir to combine.

  2. Mix the wet

    In a separate bowl, combine the milk, caramel, yogurt, flaxseed mixture and butter. Mix to combine.

  3. Pour wet into dry

    Combine the wet and dry ingredients, folding the mixture in until no flour is visible (DO NOT over-mix!).

  4. Fill cases

    Use an ice-cream scoop to scoop the mixture into the cases. Swirl in some caramel sauce.

  5. Streusel

    Combine the oats, flour, sugar and butter until crumbly. Sprinkle over the muffins.

  6. Bake

    Place in the oven and bake at 180°C fan for 12 minutes, then turn down the oven to 160°C fan and bake for 16 minutes. Insert a skewer or toothpick to see if they are ready.

  7. Serve

    Remove from the oven, allow to cool before enjoying. Serve with a sprinkle of flaked / sea salt.

Tall Pinterest pin of vegan salted caramel muffins.

If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram , TikTok and Facebook! Pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!

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Vegan salted caramel muffins in brown parchment paper.

Vegan Salted Caramel Muffins

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The BEST Vegan Salted Caramel Muffins, made with natural sugar are soft, chewy and gooey with super high domed tops! 


Units Scale

Ingredients for the streusel 

  • 30g of all purpose / plain flour
  • 40g of whole oats
  • 40g of coconut sugar
  • 90g of dairy-free butter (room temperature)

Ingredients for the salted caramel

  • Vegan caramel (swap out for coconut sugar)
  • 1/2 teaspoons of flaked / sea salt

Ingredients for the muffin

  • 6 teaspoons of ground flaxseed + 6 teaspoons of water
  • 370g of plain flour / all purpose flour
  • 3 teaspoons of baking powder
  • 1 teaspoon of ground arrowroot
  • 180g of coconut sugar
  • 60g of dairy-free plain / vanilla yogurt (you can use natural sugar / sugar free)
  • 115g of dairy-free butter ( room temperature)
  • 300ml of unsweetened dairy-free milk (room temperature)
  • 1 tablespoon of the vegan caramel sauce


Method (streusel)

  1. In a medium-sized bowl, stir together the flour, oats and sugar.
  2. Add in the room temperature butter and use a fork to mix and claw the ingredients together until combined but still clumpy. Don’t over-mix or the streusel will become like a soft paste, simply toss together until mixture is clumpy, no longer dry, and the flour is completely combined. Set aside while you make the muffin mixture. Make the streusel the day before and store in the fridge in a sealed container.

Method (caramel)

  1. Make a batch of my vegan caramel sauce, switch out the caster sugar for coconut sugar to make this recipe refined sugar-free / a natural sugar recipe. Add a dash of salt to the caramel.

Method (muffins)

  1. Preheat the oven to 180°C fan and line a 6 cup jumbo muffin tin with muffin liners. Refer to notes for other options.
  2. In a small bowl combine the ground flaxseed with the water, stir until a paste and set aside. This will turn thick and jelly like.
  3. In a medium sized mixing bowl, sieve in the flour, baking powder, arrowroot and sugar. Mix to break up any lumps.
  4. In a separate bowl, add in the yogurt, room temperature butter, milk and caramel. Mix to combine. Pour the wet into the dry and mix until just incorporated. Don’t over-mix!
  5. Using an ice-cream scoop or spoon, divide the mixture between the cases. Make sure the batter reaches the top of the liners.
  6. Swirl caramel to the top of each muffin, use a tooth-pick or skewer to swirl it in.
  7. Sprinkle a good amount of the streusel on top of each muffin, making sure the tops are covered.
  8. Place into the middle of the oven and bake for 12 minutes at 180°C fan. After 12 minutes, reduce the oven temperature to 160°C fan and bake for a further 16-18 minutes, or until the skewer / toothpick inserted into the middle of the muffins come out clean. 
  9. Remove the muffins the oven and allow the muffins to cool in the tin on a wire rack.
  10. Once cooled, drizzle with a more caramel and a sprinkle of flaked sea salt (optional).
  11. Peel away the cases, serve and enjoy. 


To store: The vegan salted caramel muffins are best eaten on the day of baking, but they can be kept in an airtight / sealed container in a cool dry place for up to 4 days. They will go super moist!

If you don’t have a large / jumbo muffin tin, you can bake them in a cupcake tin with muffin / cupcake cases. They just wont be as big or impressive with the domed top. You can also buy jumbo muffin tins on Amazon, linked here. 

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: muffins
  • Method: Baking
  • Cuisine: American

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