The BEST Banana Muffins with Dulce de Leche
When I say something is the “best,” I’m not fooling around.
These truly are the best banana muffins you will ever try. Just like how my sugar cookie recipe really, actually is the “Best Ever,” and my chocolate chip cookie recipe is “The Ultimate.”
Know how I know these are the best muffins? Because they are based off of the banana bread sold from that famous little green shack in Maui—Julia’s. My Coconut-Walnut Banana Bread is my own rendition of her recipe, with added crunch and texture from walnuts and coconut.
But these muffins? No nuts, no coconut, just the moistest, sweetest, most heavenly banana bread you’ve ever tried in muffin form…plus a layer of homemade dulce de leche š Because yes, apparently it is possible to improve upon perfection (as long as it includes ooey, gooey dulce de leche).
Oh how I wish these photos could do the muffins justice. They look so unassuming…plain, brown, and altogether unspectacular. But, when you take that first bite you realize these are so much more. The outside is sticky sweet, the inside is moist beyond belief, and the bottom holds a surprise layer of glorious deuce de leche. The top is no longer the best part of the muffin!
Like with any good banana bread, the key here is to use VERY ripe bananas. I like mine almost fully black. And no, I don’t mean spotted. Actually, I won’t even eat a banana plain unless it has dark spots all over the outside. Is anyone else like that? Mikey prefers them just barely green, which I find totally gross. I think the texture and taste of a banana isn’t fully developed until the spots form. Am I weird? Yes, probably. Whatever.
Oh, did you know it’s so super simple to make your own dulce de leche? Like seriously…you open a can of sweetened condensed milk, pour it in a baking dish, and cook it in the oven until it’s golden. Boom. Dulce de leche.
The dulce de leche is such a delicious addition that complements the banana flavor perfectly. I am beyond fond of bananas and caramel-y flavors together. Actually, my Banana Tarte Tatin is like one of my favorite desserts, ever, specifically for that reason.
In any event, you’re going to adore these muffins as much as I do—I’m sure of it! And the best part? Since they’re “banana bread” you can totally get away with eating them for breakfast…even with the dulce de leche š
(Also, how cute are those muffin/cupcake liners?! They look like flowers when you unwrap them. I’m in love.)
Ingredients
- 1 can sweetened condensed milk
- 1 3/4 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 tsp ground cinnamon
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup dark brown sugar
- 3/4 cup vegetable oil
- 2 large, very ripe bananas
- 1 tsp pure vanilla extract
- roughly 18 tsp dulce de leche
Instructions
- Preheat oven to 425 degrees.
- Empty the contents of the can into a baking dish (I like using a pie dish), and wrap with tin foil. Place in a large baking pan filled with water that comes 2/3 of the way up the pie dish.
- Bake for 80 to 120 minutes, until it appears golden and caramelized.
- Whisk to smooth and store in the fridge.
for the muffins:
- Preheat your oven to 350 degrees. Line a couple standard size muffin tins with liners.
- In a small bowl, mix together the flour, baking soda, salt, and cinnamon; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together the sugars, bananas, and oil until smooth. Add in the eggs and vanilla and mix until combined. Add in the flour mixture and mix on low until combined.
- Fill the muffin cups 1/2 way with the batter. Spoon about a teaspoon of the dulce de leche into each, then top with more batter, filling the cups around 3/4 full.
- Bake for 25 to 35 minutes, until a toothpick inserted into the center comes out clean, or with a few moist crumbs clinging.
Notes
adapted from my Coconut-Walnut Banana Bread
P.S.— Don’t forget about my 
Okay, so for starters, I had no idea it was that easy to make your own dulce de leche, and secondly, these muffins look AMAZING. I will definitely have to set aside some bananas for this – I like to eat them when they've still got just a hint of green, because after they get spots, they're too sweet for me. The downside to this is, all the bananas are gone by the time they're banana-bread ready!
I know, isn't it crazy? Who knew dulce de leche could a be a one ingredient thing?!
Mikey and I always buy 2 bunches of bananas…one that is a bit "riper" for me and my baking, and one that is still green for him š
Oh, how I love banana-anything. These muffins look FAB, Rachael, and your photos look great too! LOVE how you added dulce de leche to these muffins. — As if they could get any better already! š They look sooo moist and soft inside.
Thanks, Sarah! They are so crazy good!