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.