Dulce de Leche Muffins
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
These dulce de leche muffins are my go to treat when I want something indulgent but don't have all day to fuss in the kitchen. With just 20 minutes of prep and 25 minutes in the oven, you'll have warm, caramel swirled muffins ready to enjoy. The pecans add a wonderful crunch plus heart healthy fats and protein, while the dulce de leche creates those gorgeous ribbons of sweetness throughout. They're simple enough for a weekday breakfast yet impressive enough to share with friends.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 ggranulated sugar
- 100 gunsalted butter, melted
- 2 egglarge eggs
- 150 mldairy milk
- 10 gbaking powder
- 5 gsalt
- 100 gdulce de leche
- 1½ mlvanilla extract
- 100 gunsalted pecans, chopped
Detail level
Instructions
- 1
Preheat oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners.
Tip: Optional: Use a muffin tin with non-stick coating for easier removal.
- 2
In a medium bowl, whisk together flour, sugar, baking powder, and salt.
Tip: A gentle whisk helps prevent lumps.
- 3
In a large bowl, whisk together melted butter, eggs, milk, and vanilla extract.
Tip: Make sure to scrape down the sides of the bowl.
- 4
Add the dry ingredients to the wet ingredients and stir until just combined.
Tip: Be careful not to overmix.
- 5
Gently fold in dulce de leche and pecans.
Tip: Use a rubber spatula to avoid crushing the nuts.
- 6
Divide the batter evenly among the muffin cups.
Tip: Fill each cup about 2/3 full.
- 7
Bake for 20-25 minutes, or until the muffins are golden brown.
Tip: Check for doneness by inserting a toothpick into the center of a muffin.
- 8
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Tip: This helps the muffins retain their shape.
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