![\"Cinnamon](\"https:\/\/bakefromscratch.com\/wp-content\/uploads\/2024\/12\/Cinnamon-Streusel-Muffins-2Web-696x522.jpg\" "\\"Cinnamon")
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\u201dI love these muffins because they remind me a little of a cinnamon swirl coffee cake<\/span>. <\/span>T<\/span>hey\u2019re<\/span> made with a soft and tender muffin batter<\/span> that\u2019s<\/span> topped with crisp cinnamon streusel and then <\/span>taken<\/span> to another level <\/span>with a <\/span>generous fill<\/span>ing<\/span> of<\/span> dulce de leche. Serve them with a strong black coffee and <\/span>you\u2019ve<\/span> got yourself a fabulous addition to your weekend brunch spread.\u201d \u2014Edd Kimber<\/span><\/span><\/p>\n Makes 3 muffins<\/span><\/p>\n 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.<\/p>\n<\/li>\n Preheat the oven to 350\u00b0F (180\u00b0C) and place 3 paper muffin liners into a muffin pan.<\/p>\n<\/li>\n 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.<\/p>\n<\/li>\n In a separate bowl, whisk together the flour, cinnamon, baking powder, and salt.<\/p>\n<\/li>\n Make a well in the dry goods, and pour in the butter mixture. Stir together to form a batter; don\u2019t worry if it\u2019s a little lumpy, that\u2019s fine.<\/p>\n<\/li>\n Divide the batter between the muffin liners, and crumble the streusel atop the batter.<\/p>\n<\/li>\n 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.<\/p>\n<\/li>\n 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\u2019 sugar. Best served on the day they are made.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n \u00a0<\/p>\n<\/p><\/div>\n
Cinnamon Streusel Muffins with Dulce de Leche<\/h2>\n
Cinnamon Streusel:<\/h4>\n
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Muffins:<\/h4>\n
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