”I love these muffins because they remind me a little of a cinnamon swirl coffee cake. They’re made with a soft and tender muffin batter that’s topped with crisp cinnamon streusel and then taken to another level with a generous filling of dulce de leche. Serve them with a strong black coffee and you’ve got yourself a fabulous addition to your weekend brunch spread.” —Edd Kimber
Cinnamon Streusel Muffins with Dulce de Leche
Makes 3 muffins
Ingredients
Cinnamon Streusel:
- ¼ cup (31 grams) plain flour
- 1½ tablespoons (18 grams) granulated sugar
- ¼ teaspoon ground cinnamon
- 1½ tablespoons (21 grams) unsalted butter
Muffins:
- 2½ tablespoons (35 grams) unsalted butter, diced
- ¼ cup (50 grams) granulated sugar
- ⅓ cup (80 grams) sour cream
- 2 teaspoons (10ml) vegetable oil
- 1 large egg white (30 grams)
- ⅔ cup (83 grams) all-purpose flour
- ½ teaspoon (1 gram) ground cinnamon
- 1 teaspoon (5 grams) baking powder
- ¼ teaspoon kosher salt
- 3 tablespoons (60 grams) dulce de leche
Instructions
- For cinnamon streusel: Add the flour, sugar, and cinnamon to a small bowl, and whisk to combine. Add the butter to a small saucepan, and heat over low until melted. Pour the butter into the flour mixture, and stir with a small spatula until a crumbly dough is formed. Cover and refrigerate until firm, at least 30 minutes.
- Preheat the oven to 350°F (180°C) and place 3 paper muffin liners into a muffin pan.
- For muffins: Add the butter to a small saucepan, and heat over low until melted. Pour the butter into a small bowl with the sugar, and stir together. Add the sour cream and vegetable oil, and stir to combine. Add the egg white, and stir to combine.
- In a separate bowl, whisk together the flour, cinnamon, baking powder, and salt.
- Make a well in the dry goods, and pour in the butter mixture. Stir together to form a batter; don’t worry if it’s a little lumpy, that’s fine.
- Divide the batter between the muffin liners, and crumble the streusel atop the batter.
- Bake in the preheated oven for 20 to 22 minutes or until the muffins are browned at the edges and the tops spring back to a light touch. Remove from the pan, and set aside for 15 minutes before transferring to a wire rack to cool completely.
- Once cooled, use a chopstick to poke a hole in the middle of the muffins, wiggling around slightly to make a little space for the filling. Place the dulce de leche into a piping bag fitted with a small piping tip, and pipe about a tablespoon into each muffin. Dust the muffins with a little confectioners’ sugar. Best served on the day they are made.
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