Close up shot of banana dulce de leche muffin on a white plate

Banana Muffins Swirled with Dulce de Leche

  • Author: Kim |
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x



  1. Prepare: Preheat oven to 425 degrees F. Line a 12-cup muffin tin with paper liners or spray with nonstick cooking spray. Set aside
  2. Make Muffin Batter: In a large bowl, whisk together the flour, baking powder, salt and cinnamon. Set aside. In a separate large bowl, mix together with a wooden spoon the vegetable oil, brown sugar, eggs, milk and sour cream until well incorporated. Add in the mashed banana until well combined. Gently fold in the dry ingredient mixture until no dry spots of flour are left. Fill each cup of muffin tin about ¼ of the way with muffin batter. Place a teaspoon of dulce de leche on top of the batter. With a toothpick, gently swirl the dulce de leche into the muffin batter. Add more muffin batter on top until the muffins cups are ½ full. Place another teaspoon of dulce de leche on top and swirl around with a toothpick gently. Sprinkle tops with sparkling sugar
  3. Bake: Bake for 5 minutes, then lower the oven temperature down to 350 degrees F for another 15 minutes, or until a toothpick inserted into the center of the center muffin comes out clean. Allow to cool in muffin tins for 10 minutes, then transfer to a wire rack to cool completely


  • Store in airtight container or ziptop bag at room temperature for up to one week
  • To freeze, wrap each muffin tightly in plastic wrap and store in a freezer-safe ziptop bag for up to 3 months. Thaw in the fridge overnight or warm gently in the microwave for 1 minute on 50% power or until muffin is defrosted and warmed through
  • Category: Bakery-Style Banana Muffins
  • Method: Bake
  • Cuisine: American

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