These Dulce de leche filled Banana muffins are easily addictive and simple to make. If you like dulce de leche then this recipe is for you. Soft and light exterior filled with creamy thick dulce de leche and topped with a bit more, because let’s be honest, you can never have too much dulce de leche. Right!?
Tips for making the muffins.
The most important part of this recipe is the type of dulce de leche. There are different consistency of dulce de leche, some are thicker than others. And even if you making it yourself it might still end up more like a syrup rather than thick paste-like. For this recipe, I suggest using the thicker type of dulce de leche. The reason for that is because when adding it to the center of the muffins it will stay in place and it won’t get absorbed by the batter when baked.
If you can’t find this type of dulce de leche and the only option you have is the more syrupy-like, instead of adding it before baking you can add it afterward. You would do that by cutting out the center of the muffin and filling it with the dulce de leche.
I usually find the thick type of dulce de leche in Mexican or Russia stores. Or you can also order it online.
How to make these Dulce de leche filled Banana Muffins?
I am always thinking of recipes that are easy to make and this again is one of them. Nothing complicated and no special skills required.
All you have to do is mash the ripe bananas, mix in the melted butter and eggs. Then, in a separate bowl, sift the flour, add the dry ingredients, and add the banana mix. Line your muffin pan with muffin holders/cups and scoop out into each shell a little of the batter. Fill them half away up and then add to the center about a teaspoon of the dulce de leche. Top it off with more batter, but not all the way to the top, just enough to cover the filling.
For an extra dulce de leche flavor I like to add more on top. But, since it’s so thick I like to thin it out a little so it’s easier to spread. To do that I take 50g dulce de leche and add 30g(about 2-3tbsp) heavy cream. If you don’t have heavy cream, you can use milk. Start with a tablespoon at a time till you reach the consistency you want. It doesn’t have to be very loose, just enough to work it into the batter. I would say similar to buttercream thickness, it holds but it’s spreadable.
Then you bake it and let it cool a little before enjoying. That’s it. Easy, right!?
How to store the Muffins?
You can store the Dulce de leche filled Banana Muffins covered at room temperature for up to 4 days. But I doubt they’ll last that long. You can also keep them in the fridge in an airtight container for up to a week, just let them come to room temperature before eating. You can also warm them up in the oven for a few minutes.
If you like this recipe and want to see more, subscribe to my mailing list so you don’t miss on more delicious goodies.
Here are a few more recipes I really love and hope you will too:
COCONUT ALMOND AND DULCE DE LECHE COOKIES – Another dulce de leche recipe I love. These cookies are really good! Easy to make, and have no sugar added, only the sweetness fro the dulce de leche! Perfect with a cuppa coffee or tea, and the kids love them too!
THE BEST EASY CHOCOLATE BANANA BREAD RECIPE – Also banana recipe but this time with chocolate. This chocolate banana bread is absolutely amazing! Super delicious, easy to make, and everyone’s favorite.
THE BEST OIL-FREE CARROT CUPCAKES – If you love carrot cake, then these carrot cupcakes are a must any time of the year! Super moist, light, and so flavorful, you can NOT have just one. Try them, you’ll love them!
Let me know when you try this recipe and if you have any questions. Leave a comment below or get in touch with me through my Contact page, Instagram, Facebook, or Pinterest. Would love to connect and talk about food!
*This post contains affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you.
The Best Dulce de Leche filled Banana Muffins
- 80 g Melted Butter 1/3 cup
- 2 Ripe Bananas
- 200 g AP Flour or Pastry Flour
- 1/2 t Baking Soda
- 1 t Baking Powder
- 1/8 t Salt
- 100 g Raw cane sugar or Light Brown Sugar 1/2 cup
- 2 Eggs room temperature
- 150 g Dulce de leche
- 30 g Heavy cream or milk, 2-3 tbsp
- Preheat the oven to 350F(180C).
- Melt the butter.
- Roughly mush the bananas. Set aside.
- In a sepparate bowl sift the flour. Add baking soda, baking powder, salt, and sugar. Mix.
- To the bowl with the mushed bananas add the melted butter and two eggs. Whisk till everything is incorporated.
- Combine wet and dry ingredients. Fold gently till it becomes a batter.
- Line a muffin pan with paper or sillicon cup.
- Take 2/3 of the dulce de leche (or 100g) for the filling. Save the rest for the topping.
- Fill each cup half away with the batter. Then add about a teas spoon (or more😉) dulce de leche to the center of each cup. Top it off with more batter, just enough to cover the filling. Don't fill till the top of the cup.
- To the rest of the dulce de leche add about 30g(2-3tbsp) heavy cream or milk. Start with one tbsp at a time. Mix till creamy. It should have the concictency of a buttercream, not too loose but spreadable.
- Top each muffin with about a teaspoon of the dulce de leche cream. Using a toothpick spread the cream over the top(see photos).
- Bake on the middle rack for about 35-40min. depending on your oven. Check after 25min by inserting a toothpick into a muffin. If it comes out clean the muffins are ready.
- Let them cool on a cooling rack. Enjoy.