This dulce de leche muffins are everything you need for this fall season. If you like dulce de leche that is. But of course, the real question here is, who does not like dulce de leche? Now, I do know that a loto f people in a loto f different countries don’t really know what dulce de leche is, or they are not used to it.
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Dulce de leche is a sort of caramel, made with cow’s milk. It is a thick, rich and dense caramel with a particular flavor that you can not easily describe and only know once you’vre tried it. IT tastes like milk, and has a sweet flavor to it of course. And, with these two things there’s nothing that could go wrong if you ask me.
Something interesting and important to note is that dulce de leche is really common in Argentina. I find it fun that in Argentina most traditional dessert recipes call for either chocolate or dulce de leche, or both at times. And I guess the same thing happens with other countries close to Argentina.
In Mexico we have something really similar to dulce de leche, and I asume some other LatinAmerican countries have some other similar producto too. In Mexico we have cajeta. Cajeta is also a sort of caramel that is made in a similar way to dulce de leche. But there is an important difference. Cajeta is made with goat’s milk, and so teh resulting caramel is not the same. Cajeta is much more rich and dense, almost as if it where a chocolate spread, while dulce de leche can sometimes even look a bit transparent. Therefore, the flavor of cajeta and dulce de leche too, are different.
However, I do think you can use either one of them in most of the recipes you will find that call for one of them. Just use the one you like better or the one you can most easily find. For this dulce de leche muffins, you can use whichever you like better.
These muffins are simply delicious. They are so rich and decadent. Just look at the pictures and I can assure you you will fall in love. So go ahead and make them, as they are wonderful for this season!
If you like this recipe, you have to go check out our glazed apple crumb muffins, you will love them!
Ingredients
Equipment
Method
- Preheat oven to 356º F (180° C). Line a muffin tin of 12 cups with muffin liners. In a medium bowl, sift the flour with the baking powder and salt. Mix with a spoon and set aside.
- Separately, in a large bowl add the dulce de leche with the heavy cream and beat with a hand whisk for 1 minute until well blended. Add in the eggs one by one, beating for 10 seconds after each addition.
- Add the flour mixture and integrate with a rubber spatula to form a smooth batter. Finally, add 3/4 cup of the chocolate chips (the rest will be reserved for decorating) and mix with the same spatula just until they are incorporated into the mixture.
- Carefully pour the muffin batter into the 12 muffin cups, filling each one to 3/4 of their capacity. To fill the muffins, place the dulce de leche in a piping bag or ziploc bag with a small round piping tip or no piping tip at all. Then, insert the tip of the piping bag into each muffin and apply a little pressure to fill them with dulce de leche.
- Decorate the muffins on top with the leftover chocolate chips (should be about 1/4 cup). Bake at 356º F (180° C) for approximately 20-25 minutes or until the muffins are lightly golden brown and a wooden toothpick comes out clean dhen inserted.
- Take the muffins out of the oven and let them cool for at least 15 minutes and then serve while still a little warm or at room temperature.
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