nSoft and moist banana muffin filled with Dulce De Leche inside and out, its a breakfast treat that everyone will enjoy. Let me introduce you to the new breakfast muffin that will surely win your friends, here is my Dulce De Leche Swirl Banana Muffin. Enjoy!
This Dulce De Leche Banana Muffins are soft and light more than the traditional dense banana bread texture. It has the right banana flavor and a center filled with finger licking good Dulce De Leche, and let’s not forgot the top too. Even the top has a nice share of Dulce De Leche Swirl, and it’s oh so good!
If you’ve seen or made my Nutella Swirl Banana Muffins, then you will probably recognize this recipe. This recipe is a variation of that wherein I replaced Nutella with Dulce De Leche. For me, just like Nutella, you cannot go wrong with Dulce De Leche as filling and topping for cake, bread, cupcake and muffin. This also shows how much I love this banana muffin recipe that it became my go to recipe for banana bread or muffins. I wouldn’t say it’s traditional because I use a slightly different method than regular banana bread. Instead of mixing everything, I creamed the egg and sugar to give a lighter fluffy texture and I have to tell you it was fantastic! It’s not as dense as regular banana bread texture but not as chiffon or sponge like a cake. Let’s just say it’s in between those 2 world and I wouldn’t trade this for a regular dense banana muffins.
Dulce De Leche
Now, let’s talk about the filling, Dulce De Leche. You can use store-bought or you can make your own Dulce De Leche or Salted Caramel Syrup, If you are feeling like it, then check the link for my recipe. I used store-bought for this recipe, the one that my friend gave me. My friends like giving me stuff that I can use for baking, and in exchange, I happily use them in my baking, then I gave them the finish product to try. That’s basically how it goes in case you are wondering how on earth I’m eating all the food I’m making. Well, I ate small piece to make sure it’s good for sharing and then it goes to my fiends. Win win, and I’m happy with it.
This banana muffin is such an easy recipe, but I still want to point out few things that you should keep in mind when making it. Only 4 tips but this will guarantee a soft anf fluffy banana muffin. read on.
Four Important Tips for a Light & Soft Banana Muffin
Room Temperature Egg – Because this recipe call for creaming the egg and sugar, it is VERY important to have the egg at room temperature, so don’t ignore this reminder. A room temperature egg whips up better as compared to cold one. If you are short of time, you can submerge the egg in warm water for 5 minutes, that should do the trick
Ripe Banana – only use ripe banana, the one with brown spots in the skin is the best one to use. Those brown spots are sign that the banana is ripe, and ripe means softer and sweeter. This is the state of banana that would give the natural sweetness to the banana bread or muffin. Now if you don’t have ripe banana, I’ve read that you can bake the banana wrap in foil at 300F for 10 mins to get it soft, however I personally haven’t tried that. I always prefer either buying a ripe banana ready to use for banana bread or buy a banana and let it ripe naturally in my kitchen counter. One thing to remember, the warmer the place you keep the banana, the faster it will ripen. This is why input my banana in the fridge specially during summer if I don’t want it to ripen fast, and I also wrap the end with the stem with a cling wrap. That will block the air from coming in and it will slowdown the ripening process.
Don’t over mix – You’ve heard this over and over again in many recipes but I will still repeat it here. Over mixing can make the bread gummy because as you mix more, gluten is form and that causes a tough bread. Once you add the dry ingredients just mix it until combine, no more no less.
Creaming Egg & Sugar – Although not a traditional process in making banana bread, creaming egg and sugar instead of just mixing everything in one bowl gave a lighter banana muffin texture. So don’t skip this step and see for yourself why I recommend doing this. Creaming the egg and sugar will allow air to build up into the batter thus giving a lighter and airy texture, almost like a cake but still feels and taste like banana bread, but better.
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 egg – room temperature
- 1 cup + 2 tbsp sugar
- 1/2 cup vegetable or canola oil
- 2 tbsp buttermilk or milk
- 1/2 tsp vanilla
- 3 large ripe bananas – mashed very well
- 1/4 – 1/2 cup Dulce De Leche
- Preheat oven to 350F degrees and line a muffin pan with muffin liners or spray with oil if not using a liner.
- Mash Banana: Peel the bananas and mash using a fork or immersion blender. It doesn’t have to be super smooth, a little of chunk is fine. Add vanilla extract and oil and stir. Cover and set aside.
- Mix Dry Ingredients: In a separate bowl, mix flour, baking soda and salt. Set aside.
- Cream Egg & Sugar: Using hand mixer or stand mixer, cream the egg and sugar until light in color and smooth and flowing consistency, about 5 minutes.
- Wet Ingredients: Turn the mixer in low-speed and gradually pour the banana mixture to the egg and sugar. Mix until just combined.
- Add Dry Ingredients: In low-speed, gradually add the dry ingredients to the wet ingredients and mix until just combined, then pour the buttermilk and mix just enough to combine. Do not over mix the batter. The mixture will be runny, that’s fine.
- Divide the Batter: Divide the batter in each muffin hole, about 1/4 full then doll up Dulce de Leche in the center. Pour batter to cover up to 3/4 full. Doll up again 1/2 tsp (or more) of Dulce de Leche on top and using a toothpick or any pointed object, slightly swirl the top.
- Cook 25 – 27 minutes or until the top turns brown. A toothpick test might not work because there is a filling in the center.
Makes 14 muffins
Nutritional Information was calculated using Veryfitwell Recipe Calorie and Nutrition Calculator. For details about Nutritional Information in this website, please read the Disclaimer page.
Enjoy! If you make this, share and tag me in Instagram #SweetNSpicyLiving. I would like to see your creations too.
My Recent Video
If you don’t like Dulce De Leche, you could probably give Nutella or Strawberry a chance or you can also have this plain or maybe add some chocolate chips, toasted nuts. Better yet, why not give my other banana muffin recipe a chance, links provided below. Now, let me show you how I made this wonderful Banana Muffin. Let’s get started!
Here are some other banana muffin recipes, check them out!
- White Chocolate Banana Muffin
- Chocolate Banana Muffin
- Pina Colada Banana Bread and Muffin (No Alcohol)
- Strawberry Swirl Banana Muffins
- Nutella Swirl Banana Muffins
My Latest Video
Thank You for visiting my website. Please don’t forget to click the “Like” button below if you like this recipe. Lastly, did you know that I have a YouTube Channel? Please support my channel by clicking on the “Subscribe” button in my video and the “Bell” icon to get notification of new videos.
FOLLOW SweetNSpicyLiving on Social Media Facebook | Instagram | Pinterest | Twitter
I followed your link to the banana Nutella muffins and made them today. They’re delicious!
Thanks for letting me know. This is one of my favorite banana muffin recipe
LikeLiked by 1 person