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Edd Kimber’s Cinnamon Streusel Muffins with Dulce de Leche

”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

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Cinnamon Streusel Muffins with Dulce de Leche

Makes 3 muffins

Ingredients

Cinnamon Streusel:

¼ cup (31 grams) plain flour1½ tablespoons (18 grams) granulated sugar¼ teaspoon ground cinnamon1½ tablespoons (21 grams) unsalted butter

Muffins:

2½ tablespoons (35 grams) unsalted butter, diced¼ cup (50 grams) granulated sugar⅓ cup (80 grams) sour cream2 teaspoons (10ml) vegetable oil1 large egg white (30 grams)⅔ cup (83 grams) all-purpose flour½ teaspoon (1 gram) ground cinnamon1 teaspoon (5 grams) baking powder¼ teaspoon kosher salt3 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.

 

The post Edd Kimber’s Cinnamon Streusel Muffins with Dulce de Leche first appeared on Bake from Scratch.

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