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!?
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Tips for making the muffins
The most important part of this recipe is the type of dulce de leche. There are different consistencys of dulce de leche, some are thicker than others. And even if you make it yourself, it might still end up more like syrup than thick paste-like. For this recipe, I suggest using the thicker type of dulce de leche. The reason for that is that when adding it to the center of the muffins, it will stay in place and 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 Russian stores. 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 are required.
All you have to do is mash the ripe bananas and 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 cups and scoop out a little batter into each shell. Fill them half way 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 50 grams dulce de leche and add 30 grams (about 2-3 tablespoons) of heavy cream. If you don’t have heavy cream, you can use milk. Start with a tablespoon at a time until 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 it. 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 four 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. Let them come to room temperature before eating. You can also warm them up in the oven for a few minutes.
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More recipes to try
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 from 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 a 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 cannot have just one. Try them, you’ll love them!
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The best dulce de Leche-filled banana muffins
Ingredients
- 80 grams melted butter, 1/3 cup
- 2 ripe bananas
- 200 grams AP Flour or Pastry Flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 100 grams raw cane sugar or light brown sugar, 1/2 cup
- 2 eggs, room temperature
- 150 grams dulce de leche
- 30 grams heavy cream , or milk, 2-3 tbsp
Instructions
- Preheat the oven to 350F(180C).
- Melt the butter.
- Roughly mush the bananas. Set aside.
- In a separate bowl, sift the flour. Add baking soda, baking powder, salt, and sugar. Mix.
- To the bowl with the mashed bananas, add the melted butter and two eggs. Whisk until everything is incorporated.
- Combine wet and dry ingredients. Fold gently until it becomes a batter.
- Line a muffin pan with paper or silicon cups.
- Take 2/3 of the dulce de leche (or 100 grams) for the filling. Save the rest for the topping.
- Fill each cup halfway with the batter. Then add about a teaspoon (or more) of dulce de leche to the center of each cup. Top it off with more batter, just enough to cover the filling. Don't fill until the top of the cup.
- To the rest of the dulce de leche, add about 30 grams (2-3 tablespoons) heavy cream or milk. Start with one teaspoon at a time. Mix until creamy. It should have the consistency of 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 35-40 minutes. 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.