Best Banana Muffin Recipe, With Cardamom-Spiced Dulce De Leche Molten Center

I really look forward to those moments when I find overripe bananas on my counter. This isn’t just a basic banana muffin; we’re taking that incredible, moist, classic flavor and upgrading it with a gooey molten center of cardamom-spiced dulce de leche.

This recipe creates the **best banana muffin recipe** texture—soft, high-domed, and bursting with flavor that feels truly indulgent. It’s perfect for a weekend brunch, a quick breakfast treat, or a delightful after-dinner dessert for the whole family.

The recipe is straightforward, and the result is a bakery-quality treat that everyone will ask for. This truly makes a simple pantry staple into the **best banana muffin recipe**.

Ingredients

250 g (2 cups) all-purpose flour: The foundation for our muffins provides structure and texture for the **best banana muffin recipe**. Ensure it’s fresh for the best rise.
150 g (3/4 cup) granulated sugar: Adds sweetness and helps keep the muffins moist. It balances the richness of the banana and dulce de leche.
10 g (2 teaspoons) baking powder and 2.5 g (1/2 teaspoon) baking soda: Leavening agents essential for a high, fluffy dome. Baking soda reacts with the acidic bananas for extra lift.
2.5 g (1/2 teaspoon) fine sea salt: Enhances all the flavors and balances the sweetness. Don’t skip this, as it brightens the entire muffin.
2 medium ripe bananas (about 240 g / 1 cup mashed): The star ingredient; must be very ripe with dark spots for maximum sweetness and moisture. Mash thoroughly for a smooth batter.
1 large egg, room temperature: Acts as a binding agent and contributes to the muffin’s structure. Room temperature eggs mix more evenly into the batter.
80 ml (1/3 cup) neutral vegetable oil (canola or sunflower): Keeps the muffins exceptionally moist and tender. Avoid strong-flavored oils like olive oil here. (Swap: You can use melted unsalted butter instead for a richer flavor.)
60 ml (1/4 cup) milk: Adds richness and moisture to the batter. Use whole milk for the best results, though any milk works. (Swap: For a tangier flavor, use buttermilk instead.)
5 ml (1 teaspoon) alcohol-free vanilla extract: A flavor enhancer that deepens the banana notes. Use high-quality vanilla for the best taste.
120 g (1/2 cup) dulce de leche: The core ingredient for the molten center. Use a thick, high-quality dulce de leche for the best results; avoid thin caramel sauce.
1.25 g (1/4 teaspoon) ground cardamom and an extra pinch for garnish: Adds a complex, warm spice that pairs perfectly with the banana and dulce de leche. Ensure your ground cardamom is fresh for maximum aroma.
15 ml (1 tablespoon) dulce de leche, for garnish: Used for a final drizzle on top of the baked muffins. Set this aside before mixing the main batch for the center.

Instructions

I often mash my bananas and freeze them in 1-cup portions so I’m always ready to make this **best banana muffin recipe** on a moment’s notice. This helps keep my healthy eating goals on track with minimal effort.

Prep the ingredients and preheat the oven. Preheat oven to 200°C (400°F). Line a 12-cup standard muffin pan with paper liners. Gather all ingredients and measure precisely to ensure consistent results. Prepare the banana mash by mashing very ripe bananas until almost smooth. This is crucial for the moisture level of this **best banana muffin recipe**.
Combine dry ingredients in a large bowl. Whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt. Ensure all leavening agents are thoroughly distributed for an even rise. Make sure there are no clumps of baking powder or baking soda remaining.
Combine wet ingredients in a separate bowl. In a medium bowl, combine the mashed ripe bananas, egg, vegetable oil, milk, and alcohol-free vanilla extract. Whisk until well combined and the mixture is uniform. Using room temperature eggs helps prevent the oil from seizing.
Mix wet and dry ingredients gently. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined; do not overmix. A few lumps of flour are fine; overmixing develops gluten and makes the muffins tough and dense. This careful mixing is essential for the structure of the **best banana muffin recipe**. If the batter seems very thick or dry, add 1-2 teaspoons of extra milk.
Prepare the molten center filling. In a small bowl, combine the 120 g (1/2 cup) dulce de leche with 1.25 g (1/4 teaspoon) ground cardamom. Stir until smooth and fragrant; this spice level is delicate and complements the banana. This step creates the magical center for this **best banana muffin recipe**.
Layer the batter and filling in the pan. Spoon about one-third of the muffin batter into each prepared muffin cup. Place a dollop of approximately 10 g (2 teaspoons) of the cardamom-spiced dulce de leche mixture into the center of each muffin cup, on top of the base layer of batter. Spoon the remaining muffin batter over the dulce de leche, filling each cup about two-thirds full to encase the molten center completely.
Bake using the high-to-low temperature method. Bake for 5 minutes at 200°C (400°F) to activate the leavening quickly and create a high dome. Reduce the oven temperature to 175°C (350°F) and continue baking for another 15-18 minutes. Check doneness by inserting a toothpick into the cake portion (avoiding the center); it should come out clean.
Cool and garnish. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Dust the tops of the muffins with the reserved pinch of ground cardamom and drizzle with the remaining 1 tablespoon of dulce de leche for a glossy presentation. This extra touch makes the **best banana muffin recipe** stand out.

Tips for Achieving the Best Banana Muffin Texture

Even the simplest recipes have a few secrets to ensure perfect results every time. Follow these tips to get the moistest crumb and highest dome possible for your best banana muffin recipe.

Don’t Overmix the Batter: Overmixing is the primary cause of tough, dense muffins. The goal is to mix only until the flour streaks disappear, leaving a few lumps behind.
Use Very Ripe Bananas: The dark spots on a banana indicate higher sugar content and a softer texture. This extra sweetness and moisture are essential for a soft, flavorful muffin crumb and make this truly the best banana muffin recipe.
Room Temperature Ingredients: Using room temperature milk and eggs ensures they combine smoothly with the oil and prevents the batter from becoming lumpy or curdled.
Start with High Heat: The initial high-temperature bake (400°F) helps create a strong dome and a high rise on the muffins, mimicking a bakery-style look.

Make-Ahead, Storage, and Freezing Tips

These muffins are perfect for quick breakfast or family-friendly meal prep. Here is how to keep them fresh for longer.

Storing Muffin Leftovers: Store cooled muffins in an airtight container at room temperature for up to 3 days. If storing longer, refrigerate for up to 5 days, though the texture may change slightly.
Freezing for Later: Place cooled muffins in a single layer in a freezer-safe zip-top bag. Freeze for up to 3 months, ensuring all air is removed from the bag to prevent freezer burn.
Reheating Instructions: Thaw frozen muffins overnight in the refrigerator or briefly reheat in a microwave or toaster oven for a few minutes until warmed through. Reheating enhances the flavor and returns some softness to the crumb.

FAQs

Can I use less sugar in this best banana muffin recipe?

Yes, you can easily reduce the granulated sugar by up to 1/4 cup without compromising the structure significantly. Since the overripe bananas and the dulce de leche add significant natural sweetness, this recipe remains delicious.

What if I don’t have dulce de leche? Can I use caramel sauce instead?

Dulce de leche is much thicker than standard caramel sauce. If using caramel, mix 1 teaspoon of cornstarch into the sauce before adding the cardamom; this will help thicken it enough to prevent it from running out of the muffin during baking.

My muffins came out dense and flat. What did I do wrong?

This common issue is often caused by either overmixing the batter or using underripe bananas. Ensure you only mix until just combined and use bananas with plenty of dark spots to achieve the ideal texture for the best banana muffin recipe.

How do I get a high muffin top like a bakery?

Using the high-heat start (200°C / 400°F for the first 5 minutes) helps create a quick rise, resulting in a taller muffin top. Also, filling the muffin cups about two-thirds full helps achieve a substantial dome. I’ve found that preheating the pan while the oven warms up gives an extra boost.

Can I make this best banana muffin recipe without cardamom?

Yes, while the cardamom adds a unique warmth, you can omit it if you prefer a simpler, classic banana muffin flavor. The best banana muffin recipe still tastes incredible on its own due to the ripe bananas and rich dulce de leche center.

Conclusion

This best banana muffin recipe turns overripe bananas into an unforgettable breakfast treat or family dessert. Pin this recipe now and enjoy the best banana muffins you’ve ever tasted for your next meal prep snack or brunch.