Dulce de Leche Jumbo Muffins
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
Dulce de Leche Jumbo Muffins are large, indulgent bakes that combine soft muffin sponge with rich dulce de leche, walnuts and coconut oil. Made with all purpose flour, sugar, butter, eggs and milk, these muffins take just 20 minutes to prepare and 25 minutes to bake. They suit anyone looking for a substantial, flavourful treat that is ready in under an hour.
Ella x
Ingredients
- 400 gall-purpose flour
- 200 ggranulated sugar
- 150 gunsalted butter
- 120 mldairy milk
- 2large eggs
- 15 gbaking powder
- 5 gsalt
- 100 gdulce de leche(store-bought or homemade)
- 1 mlvanilla extract
- 100 gchopped walnuts
- 50 gcoconut oil
Detail level
Instructions
- 1
Preheat the oven to 180°C (350ºfF). Line a 12-cup muffin tin with paper liners.
Tip: Optional: Use a muffin tin with non-stick coating for easy release.
- 2
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
Tip: Ensure the dry ingredients are well combined.
- 3
In a large bowl, whisk together the milk, eggs, butter, and vanilla extract.
Tip: Make sure the mixture is smooth and free of lumps.
- 4
Add the dry ingredients to the wet ingredients and stir until just combined.
Tip: Be careful not to overmix.
- 5
Fold in the dulce de leche, chopped walnuts, and coconut oil.
Tip: Don't overmix the batter.
- 6
Divide the batter evenly among the muffin cups.
Tip: Fill the cups about 3/4 of the way full.
- 7
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Tip: Don't overbake; the muffins should still be slightly tender.
- 8
Remove the muffins from the oven and let them cool in the tin for 5 minutes.
Tip: Don't skip this step; it helps the muffins release from the tin.
- 9
Transfer the muffins to a wire rack to cool completely.
Tip: Serve warm or at room temperature.
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