# Ingredientes:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 2 teaspoons ground cinnamon
06 - 1 teaspoon ground ginger
07 - 1/2 teaspoon ground cardamom
08 - 1/4 teaspoon ground cloves
09 - 1/4 teaspoon ground nutmeg
10 - 1/8 teaspoon ground black pepper
→ Wet Ingredients
11 - 1/2 cup unsalted butter, melted and cooled
12 - 3/4 cup granulated sugar
13 - 2 large eggs, at room temperature
14 - 1 cup whole milk, at room temperature
15 - 1 teaspoon vanilla extract
16 - 1 tablespoon strong brewed chai tea (optional)
→ Filling and Topping
17 - 3/4 cup dulce de leche
18 - 2 tablespoons raw sugar or turbinado sugar (optional, for topping)
# Instrucciones:
01 - Set oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the wells.
02 - Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, nutmeg, and black pepper in a large mixing bowl until spices are evenly incorporated.
03 - In a separate bowl, blend melted butter and granulated sugar until fully integrated. Incorporate eggs one at a time, then stir in milk, vanilla extract, and chai tea if using.
04 - Add the wet mixture to the dry ingredients and gently fold until just combined. Avoid overmixing to ensure tender texture.
05 - Spoon approximately 1 1/2 tablespoons of batter into each muffin well. Deposit a generous teaspoon of dulce de leche in the center of each, then cover with remaining batter until wells are 3/4 full.
06 - Sprinkle raw sugar or turbinado sugar over the surface, if desired.
07 - Bake in the center of the oven for 20–22 minutes, until tops are golden and a toothpick inserted into the muffin (not the dulce de leche center) emerges clean.
08 - Allow muffins to rest in the tin for 5 minutes before transferring to a wire rack to cool completely.
