Ingredients
Equipment
Method
Prepare and mix the batter
- Preheat the oven to 375°F and line a muffin tin with cupcake liners so the muffins bake evenly.
- Whisk together the all-purpose flour, baking powder, and salt in a mixing bowl until the dry ingredients are evenly distributed.
- Cream the butter and sugar until light and fluffy, creating a pale base for tender muffins.
- Beat in the eggs and vanilla extract until smooth and glossy.
- Alternately add the flour mixture and the combined sour cream and milk, mixing just until the batter comes together.
Fill and bake
- Fill each liner halfway with batter so there is room for the filling and topping.
- Add 1 tsp dulce de leche to the center of each muffin.
- Top each with the remaining batter to fully cover the dulce de leche.
- Bake for 18-20 minutes at 375°F until golden and a toothpick comes out clean.
Coat and serve
- Mix the cinnamon and sugar in a shallow bowl for the rolling coating.
- While the muffins are still warm, brush each with melted butter so the cinnamon-sugar sticks.
- Roll each muffin in the cinnamon sugar mixture until fully coated with a sparkling layer.
- Serve warm so the dulce de leche stays soft and the coating tastes fresh.
Notes
For best churro-style sparkle, roll the muffins immediately after brushing with melted butter while they’re still warm. Store leftovers in an airtight container in the fridge up to 3 days; reheat briefly in the microwave to loosen the filling. Freezing is yes—freeze cooled muffins up to 2 months and thaw, then rewarm. For a lighter swap, use low-fat sour cream to reduce richness without changing the bake time.