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Dulce de Leche Churro Muffins

Dulce de Leche Churro Muffins: Decadent No-Fry Bliss

Experience the delightful flavors of Dulce de Leche Churro Muffins, perfectly combining churro essence with muffin ease.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: Mexican
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Provides structure; use a quality brand for best results.
  • 1 teaspoon Ground Cinnamon Adds essential flavor; feel free to increase for more warmth.
  • 1/4 teaspoon Ground Nutmeg Enhances flavor, giving warmth and richness to the muffins.
  • 1 tablespoon Baking Powder Helps the muffins rise beautifully.
  • 1/2 teaspoon Baking Soda Helps the muffins rise beautifully.
  • 1/2 teaspoon Salt Balances the sweetness and elevates overall flavor.
  • 1/2 cup Unsalted Butter Adds moisture; make sure it's softened for easy mixing.
  • 1/2 cup Light Brown Sugar Brings sweetness and moisture; can replace with dark brown for deeper flavor.
  • 1/4 cup Granulated Sugar Provides sweetness and that crunchy cinnamon-sugar coating.
  • 2 Large Eggs Binds ingredients and adds moisture; use room temperature for better incorporation.
  • 1 cup Sour Cream Keeps the muffins moist and tender; Greek yogurt makes a great substitute.
  • 1/2 cup Milk Adds moisture; opt for whole or 2% for the best texture.
  • 1 teaspoon Vanilla Extract Acts as a flavor enhancer, rounding out the sweetness.
  • 1 cup Dulce de Leche The star filling that adds richness; swap with caramel sauce if needed.
  • 1/4 cup Extra Cinnamon Sugar Coating Brightens the exterior flavor and provides delightful texture.

Equipment

  • muffin pan
  • mixing bowls
  • whisk
  • piping bag

Method
 

Step‑by‑Step Instructions for Dulce de Leche Churro Muffins
  1. Preheat your oven to 425°F (220°C) and prepare a muffin pan with paper liners or greased.
  2. In a large mixing bowl, whisk together flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
  3. In another bowl, cream softened butter with brown and granulated sugars until light and fluffy.
  4. Beat in eggs one at a time, then mix in sour cream, milk, and vanilla until smooth.
  5. Gently fold dry ingredients into wet ingredients until just combined.
  6. Spoon batter into muffin pan, filling each cavity two-thirds full. Bake for 5 minutes at 425°F, then reduce to 350°F (175°C) and bake an additional 15 minutes.
  7. Once baked, cool in the pan, brush with melted butter, and roll in cinnamon-sugar mixture.
  8. Inject or drizzle dulce de leche into each muffin before serving.

Nutrition

Serving: 1muffinCalories: 220kcalCarbohydrates: 31gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 180mgPotassium: 120mgSugar: 15gVitamin A: 300IUCalcium: 100mgIron: 1mg

Notes

For best results, use room temperature ingredients and avoid overmixing the batter.

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