Dulce de Leche Churro Muffins
User Reviews
5
12 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
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Servings
12
-
Calories
316 kcal
-
Course
Dessert
Dulce de Leche Churro Muffins
Report
Dulce de Leche Churro Muffins combine warm spices like cinnamon and nutmeg with a moist muffin base, sweetened and enriched by brown and granulated sugars. The muffins get a churro-style coating featuring butter, sugar, and cinnamon, and can be filled or topped with dulce de leche for added richness and a creamy, caramel-like note. This recipe suits those who enjoy a soft muffin with a cinnamon-sugar crust and a sweet, indulgent flavor.
Description
The Dulce de Leche Churro Muffins are made from a blend of all-purpose flour, baking powder and soda, warm spices including cinnamon and nutmeg, and a wet mix of butter, sugars, eggs, sour cream, milk, and vanilla. The batter is gently combined to prevent toughness. After baking at a high temperature to achieve a tender crumb, the muffins are coated with a cinnamon-sugar mixture melted with butter, emulating churro flavors and texture. They can be filled with dulce de leche by either hollowing or piping, or simply drizzled, providing a sweet, creamy caramel contrast to the spiced muffin. The recipe includes steps to adjust muffin size, serve, and hide any filling imperfections with additional cinnamon sugar.
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Ingredients
Churro Muffins
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon or more to taste if you love cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter softened and at room temp, unsalted
- ½ cup light brown sugar packed
- ⅓ cup granulated sugar
- 2 egg at room temp, large
- ½ cup sour cream Greek yogurt may be substituted; do not use regular yogurt or lite products
- ¼ cup milk whole or 2%
- 1 to 2 teaspoons vanilla extract
Coating and Filling
- 6 tablespoons butter plus more if necessary, unsalted, melted
- ½ cup granulated sugar
- 2 teaspoon ground cinnamon
Instructions
- Churro Muffins - Preheat oven to 425F and if desired, line a 12-count standard muffin pan* with liners or spray very well with nonstick cooking spray; set aside.
- To a large bowl, add the flour, cinnamon, nutmeg, baking power, baking soda, salt, and whisk to combine; set aside.
- To a separate large bowl and handheld electric mixer (or bowl of a stand mixer fitted with the paddle attachment), add the butter and beat on high speed to cream it (no cream being added, this is a verb) until soft and fluffy. Stop and scrape down the sides of the bowl.
- Add the sugars and beat on medium-high speed to incorporate, about 3 minutes. Stop and scrape down the sides of the bowl.
- Add the eggs and beat for 30 seconds.
- Add the sour cream, milk, vanilla, and beat to combine.
- Turn off the mixer, add the bowl with the dry ingredients, and using a rubber spatula, stir the dry into the wet ingredients, taking care not to overmix. Tip - I do this by hand to avoid overmixing or overworking the dough with an electric mixer which results in tougher muffins.
- Evenly divide the batter between each cavity of the muffin pan, noting that each should be no more than 2/3 to 3/4-full. Note that this is a thicker batter so don't be surprised by that. You can use a medium cookie scoop to dollop the batter into the muffin pan cavities if it makes it easier for you.
- Bake for 5 minutes at 425F.
- Without opening the oven, simply turn down the heat to 350F, and bake for about 15 more minutes at 350F, or until muffins are done. Muffins are done when the center is domed and set, and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter. Tips - Baking the muffins at a high temp of 425F for just 5 minutes helps them to rise beautifully. Make sure to turn the oven down to 350F after 5 minutes and finish baking them at 350F.
- Allow the muffins to cool in the pan for about 5 minutes, or until cool enough to handle.
- Coating and Filling - While the muffins are cooling, melt the butter in a small bowl.
- In a separate bowl, add the sugar, cinnamon, and stir to combine.
- If you used muffin liners, unwrap the muffins before brushing each with melted butter and then rolling in the cinnamon-sugar mixture. Tips - If you want the muffins to be very buttery or very well-coated in cinnamon-sugar, you'll likely need to use more butter and cinnamon-sugar than called for. Repeat the brushing and rolling process with all muffins.
- Using a large round tip and piping bag that's been filled with dulce de leche, cajeta, or caramel sauce, carefully push the tip into the muffin and squirt a bit of dulce de leche into the center of each muffin.* (See Notes) Repeat with all muffins.
- If desired for serving, drizzle a bit more dulce de leche over the tops of the muffins and serve. Muffins are best fresh but will keep airtight at room temp for up to 4 days, noting the muffins may get a bit soggy as time passes from the dulce de leche filling.
Notes
- Mini muffins cook faster (about 10 minutes) and are best drizzled with dulce de leche rather than filled.
- Filling muffins with dulce de leche can be done either by hollowing the top or piping directly, with the latter being easier.
- Use extra cinnamon sugar or dulce de leche to mask any holes or divots after filling the muffins.
Nutrition Information
Show Details
Serving
1
Calories
316kcal
(16%)
Carbohydrates
39g
(13%)
Protein
4g
(8%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
6g
(35%)
Cholesterol
73mg
(24%)
Sodium
183mg
(8%)
Fiber
1g
(4%)
Sugar
22g
(44%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 316kcal | 16% |
| Carbohydrates | 39g | 13% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 73mg | 24% |
| Sodium | 183mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
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