Ingredients
Equipment
Method
Preheat and prep
- Preheat the oven to 375°F and line a muffin tin with cupcake liners, so the batter can bake immediately after mixing.
- Whisk together the all-purpose flour, baking powder, and salt in a bowl until the dry ingredients are evenly combined.
Make the batter
- Cream the butter and sugar until light and fluffy, with a paler color and softer texture.
- Beat in the eggs and vanilla extract until the mixture looks smooth and uniform.
- Alternately add the flour mixture and the sour cream and milk, mixing just until each addition is incorporated.
Fill and bake
- Fill each liner halfway with batter, then add 1 tsp dulce de leche to each portion.
- Top each muffin with the remaining batter so the dulce de leche is sealed inside.
- Bake for 18-20 minutes at 375°F until the tops are golden and a toothpick comes out clean.
Coat and serve
- Mix the cinnamon and sugar in a shallow bowl for easy rolling.
- While the muffins are still warm, brush each with melted butter, then roll in the cinnamon-sugar mixture so the coating clings and sparkles.
- Serve warm for the best gooey center and crisp-sugar finish.
Notes
For the neatest dulce de leche center, work quickly once the liners are filled and keep the filling portioned to about 1 tsp each. Store in an airtight container in the fridge for up to 3 days; rewarm in the oven at 325°F for 5-7 minutes. Freeze uncoated muffins for up to 2 months, then thaw and coat after reheating. For a lighter option, substitute half the butter with neutral oil or use low-fat sour cream (texture may be slightly softer).