Dulce de Leche Jumbo Muffins
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
Moist and sweet jumbo muffins filled with the rich, caramel-like flavor of dulce de leche.
Ella x
Ingredients
- 400 gall-purpose flour
- 200 ggranulated sugar
- 150 gunsalted butter
- 120 mldairy milk
- 2 nulllarge 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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