Dulce de Leche Churro Muffins
These Dulce de Leche Churro Muffins are golden, cinnamon-sugar-coated muffins with a gooey caramel center hiding inside every single one. Inspired by classic churros, they are baked instead of fried and come together in under an hour with simple pantry ingredients. Perfect for brunch, dessert, or anytime you need a showstopping treat that tastes like it came from a bakery.
Equipment
- 12-cup standard muffin tin
- Large mixing bowl
- Medium mixing bowl
- Rubber spatula
- Pastry brush
- Wire cooling rack
Ingredients
Muffin Batter
- 2 cups all-purpose flour spooned and leveled
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon for the batter
- 1/2 teaspoon salt
- 1 cup whole milk room temperature
- 1/3 cup vegetable oil
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
Filling
- 3/4 cup dulce de leche store-bought or homemade, thick and spoonable
Cinnamon Sugar Coating
- 4 tablespoons unsalted butter melted
- 1/2 cup granulated sugar for coating
- 1 tablespoon ground cinnamon for coating
Instructions
- Preheat your oven to 375 degrees F (190 degrees C). Line a standard 12-cup muffin tin with paper liners or grease each cup well with nonstick cooking spray.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, 2 teaspoons of ground cinnamon, and salt until evenly combined. Make a well in the center of the dry ingredients.
- In a separate medium bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract until smooth and fully combined.
- Pour the wet ingredients into the well of the dry ingredients. Stir gently with a rubber spatula just until no dry streaks remain. Do not overmix. A few small lumps in the batter are normal and desirable.
- Spoon about 1 tablespoon of batter into the bottom of each prepared muffin cup. Place a heaping teaspoon of dulce de leche directly in the center of each cup on top of the batter layer.
- Divide the remaining batter evenly among the cups, spooning it over and around the dulce de leche to seal it inside. Each cup should be about three-quarters full. Do not overfill.
- Bake for 18 to 22 minutes, until the tops are golden brown and a toothpick inserted near the edge of a muffin (avoiding the caramel center) comes out clean. Allow the muffins to cool in the pan for 5 minutes.
- While the muffins are still warm, stir together the 1/2 cup granulated sugar and 1 tablespoon ground cinnamon in a shallow bowl. Brush each muffin top and sides generously with melted butter, then roll or dip in the cinnamon sugar mixture until well coated. Serve warm or at room temperature.
Notes
For the best-defined caramel center, use a thick, spoonable dulce de leche rather than a pourable caramel sauce. If your dulce de leche is too soft, freeze small spoonfuls on parchment for 30 minutes before using. Always coat the muffins while still warm so the cinnamon sugar adheres properly. Store leftovers in an airtight container at room temperature for up to 2 days or freeze uncoated muffins for up to 2 months.