Description
This recipe upgrades classic banana muffins with a gooey, molten center of cardamom-spiced dulce de leche, resulting in a moist, bakery-quality treat perfect for breakfast or dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup mashed ripe bananas (2 medium)
- 1 large egg, room temperature
- 1/3 cup neutral vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup dulce de leche, divided (for filling)
- 1 tablespoon dulce de leche, divided (for garnish)
- 1/4 teaspoon ground cardamom
Instructions
- Prep Oven and Pan: Preheat oven to 400°F (200°C) and line a 12-cup muffin pan with paper liners. Thoroughly mash the ripe bananas.
- Combine Dry Ingredients: Whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt in a large bowl until well distributed.
- Combine Wet Ingredients: In a separate medium bowl, combine the mashed bananas, egg, vegetable oil, milk, and vanilla extract. Whisk until uniform.
- Mix Batter Gently: Pour the wet ingredients into the dry ingredients. Use a spatula to mix gently until just combined; avoid overmixing to keep the muffins tender.
- Prepare Cardamom Filling: In a small bowl, mix 1/2 cup of dulce de leche with 1/4 teaspoon ground cardamom.
- Layer Batter and Filling: Spoon one-third of the batter into each muffin cup. Place a dollop (about 2 teaspoons) of the spiced dulce de leche mixture in the center. Cover with the remaining batter, filling each cup about two-thirds full.
- Bake Muffins: Bake at 400°F (200°C) for 5 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 15-18 minutes, or until a toothpick inserted into the cake portion comes 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. Drizzle with the remaining 1 tablespoon of dulce de leche for presentation.
Notes
To ensure moist, fluffy muffins, avoid overmixing the batter and use very ripe bananas. For a high-domed top, use the high-heat start method and fill the muffin cups two-thirds full. If the batter seems too thick, add 1-2 teaspoons of extra milk.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: dessert
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 muffin
- Calories: 240 kcal
- Sugar: 21 g
- Sodium: 85 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
Keywords: banana muffins, dulce de leche, cardamom, breakfast, dessert, high dome, bakery style, easy, overripe bananas