Dulce de Leche Muffins
Yields: 16 standard-size muffins
Fluffy and moist muffins fully flavored with dulce de leche and topped with crunchy pecans.
  • 1½ cups (200 g/7 oz) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 2 large eggs
  • ¾ cup (150 g/5.3 oz) granulated sugar
  • ¼ cup (60 ml) canola/vegetable oil
  • 1 cup (240 ml) sour cream or heavy cream
  • 1 teaspoon pure vanilla extract
  • 200 g/7 oz (approximately ½ cup) canned or homemade dulce de leche
  • ¾ cup pecans, finely chopped
  1. Preheat oven to 350F/175C. Grease 16 muffin cups or line them with liner papers.
  2. In a large bowl mix together flour, baking powder, cinnamon, and salt. Set aside.
  3. In a mixer bowl fitted with paddle attachment, beat together eggs and sugar on medium-high speed until light and fluffy, about 3 minutes. On low speed and with the mixer running, add oil slowly and beat until combined. Beat in sour cream and vanilla extract, then beat in dulce de leche until combined and turn off mixer. Add flour mixture, then beat just until combined. Don’t overmix.
  4. Divide the mixture between the muffin cups, filling them ¾ of the way, and sprinkle with pecans. Bake for 15 minutes or until a toothpick inserted into the center of the muffin comes out clean. Allow pan to cool for 10 minutes, then move muffins to a wire rack and allow to cool completely.
  5. Muffins will keep for 3 days in the fridge. They can also be frozen for up to 2 months. To thaw, leave them overnight in the fridge.
  6. * For another delicious variation, fold in ½ cup shredded coconut to the batter, and add 2 tablespoons coconut liqueur along with the sour cream.
Recipe by Pretty. Simple. Sweet. at https://prettysimplesweet.com/dulce-de-leche-muffins/