Nostalgic Dalgona Muffins
Did you make Dalgona? Then try making Dalgona Muffins too!
It seems like making ‘Dalgona’ is trending these days. I remember burning my ladle so often as a child… Didn’t we all? Haha. I vividly recall making Dalgona with my sibling when our mom was out, and then scrubbing the burnt ladle. Making it again after a long time brought back old memories, and I lost track of time. Since everyone is making Dalgona, I decided to create Dalgona Muffins using it. I filled the muffins with Dalgona filling and topped them with Dalgona cream. They taste like caramel!
Dalgona
- 100g Sugar
- A pinch of Baking Soda
Dalgona Filling (approx. 3 servings)
- 10g Dalgona powder (ground from made Dalgona)
- 40g Heavy Cream
Dalgona Cream (approx. 4 servings)
- 30g Dalgona powder (ground from made Dalgona)
- 120g Heavy Cream
Muffins (approx. 6 servings)
- 110g Unsalted Butter, softened
- 85g Muscovado Sugar (or brown sugar)
- 1g Salt
- 10g Corn Syrup (or rice syrup)
- 1/2 tsp Vanilla Extract
- 100g Eggs (about 2 medium eggs), room temperature
- 4g Baking Powder
- 1g Baking Soda
- 110g Cake Flour
- 30g Almond Flour
- 40g Heavy Cream, room temperature
- 10g Dalgona powder (ground from made Dalgona)
- 40g Heavy Cream
Dalgona Cream (approx. 4 servings)
- 30g Dalgona powder (ground from made Dalgona)
- 120g Heavy Cream
Muffins (approx. 6 servings)
- 110g Unsalted Butter, softened
- 85g Muscovado Sugar (or brown sugar)
- 1g Salt
- 10g Corn Syrup (or rice syrup)
- 1/2 tsp Vanilla Extract
- 100g Eggs (about 2 medium eggs), room temperature
- 4g Baking Powder
- 1g Baking Soda
- 110g Cake Flour
- 30g Almond Flour
- 40g Heavy Cream, room temperature
- 110g Unsalted Butter, softened
- 85g Muscovado Sugar (or brown sugar)
- 1g Salt
- 10g Corn Syrup (or rice syrup)
- 1/2 tsp Vanilla Extract
- 100g Eggs (about 2 medium eggs), room temperature
- 4g Baking Powder
- 1g Baking Soda
- 110g Cake Flour
- 30g Almond Flour
- 40g Heavy Cream, room temperature
Cooking Instructions
Step 1
In a warm pan, add 100g of sugar. Wait until the edges begin to melt. Using chopsticks, gently stir to prevent burning, ensuring the sugar melts completely. Once it turns into a clear caramel color, add a tiny pinch of baking soda and mix quickly. (Be aware that it will foam up.)
Step 2
After mixing in the baking soda, immediately turn off the heat. Carefully pour the mixture onto a prepared sheet of parchment paper and spread it thinly. Be cautious as it’s very hot!
Step 3
Once the Dalgona has completely hardened, break it into pieces. For the Dalgona powder needed later, grind approximately 70g of these pieces into a fine powder using a grinder or mortar and pestle.
Step 4
Let’s make the Dalgona filling. Combine 10g of Dalgona powder and 40g of heavy cream in a small saucepan. Cook over low heat, stirring constantly, until it thickens to a jam-like consistency. Remove from heat and chill in the refrigerator. This will be your chewy Dalgona filling for the muffins.
Step 5
Now, for the Dalgona cream. Mix 30g of Dalgona powder with 120g of heavy cream in a bowl. Gently warm the mixture over low heat, just enough to dissolve the Dalgona powder. Do not boil. Once cooled, refrigerate. This cream will be whipped and piped onto the muffins later.
Step 6
Time to make the muffin batter. In a bowl, cream 110g of softened unsalted butter using a hand mixer on medium speed until smooth.
Step 7
Add 85g of Muscovado sugar (or brown sugar), 1g of salt, and 10g of corn syrup (or rice syrup). Whip together with the butter until well combined and the sugar is partially dissolved, creating a creamy mixture.
Step 8
Gradually add 100g of room-temperature eggs (about 2 medium eggs), about a third at a time, whipping after each addition until just combined. Avoid adding all the eggs at once to prevent the batter from curdling.
Step 9
Sift in the dry ingredients: 110g cake flour, 30g almond flour, 4g baking powder, and 1g baking soda. Gently fold them into the batter using a spatula, cutting through the mixture until just combined. Overmixing can lead to tough muffins, so mix only until no dry streaks remain.
Step 10
Add 40g of room-temperature heavy cream and 1/2 tsp of vanilla extract. Gently fold these in until just incorporated. The batter should be smooth and of a dropping consistency.
Step 11
Line or grease your muffin tin. Fill each cup with about 70-80% full of batter. Overfilling will cause them to overflow during baking.
Step 12
Bake in a preheated oven at 170°C (340°F) for 20-25 minutes, or until a skewer inserted into the center comes out clean.
Step 13
Once the muffins have cooled, use the tip of a spoon or a skewer to carefully create a small hollow in the center of each muffin top. Spoon the chilled Dalgona filling into these hollows.
Step 14
Whip the chilled Dalgona cream until it holds soft peaks (about 80% stiffness – avoid over-whipping, as it can become difficult to pipe). Just before serving, pipe or spoon the whipped Dalgona cream onto the muffins. Enjoy your delicious Dalgona Muffins!
