”I really like these muffins as a result of they remind me a little bit of a cinnamon swirl espresso cake. They’re made with a delicate and tender muffin batter that’s topped with crisp cinnamon streusel after which taken to a different stage with a beneficiant filling of dulce de leche. Serve them with a powerful black espresso and you’ve bought your self a wonderful addition to your weekend brunch unfold.” —Edd Kimber
Cinnamon Streusel Muffins with Dulce de Leche
Makes 3 muffins
Cinnamon Streusel:
- ¼ cup (31 grams) plain flour
- 1½ tablespoons (18 grams) granulated sugar
- ¼ teaspoon floor cinnamon
- 1½ tablespoons (21 grams) unsalted butter
Muffins:
- 2½ tablespoons (35 grams) unsalted butter, diced
- ¼ cup (50 grams) granulated sugar
- ⅓ cup (80 grams) bitter cream
- 2 teaspoons (10ml) vegetable oil
- 1 massive egg white (30 grams)
- ⅔ cup (83 grams) all-purpose flour
- ½ teaspoon (1 gram) floor cinnamon
- 1 teaspoon (5 grams) baking powder
- ¼ teaspoon kosher salt
- 3 tablespoons (60 grams) dulce de leche
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For cinnamon streusel: Add the flour, sugar, and cinnamon to a small bowl, and whisk to mix. Add the butter to a small saucepan, and warmth over low till melted. Pour the butter into the flour combination, and stir with a small spatula till a crumbly dough is fashioned. Cowl and refrigerate till agency, not less than half-hour.
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Preheat the oven to 350°F (180°C) and place 3 paper muffin liners right into a muffin pan.
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For muffins: Add the butter to a small saucepan, and warmth over low till melted. Pour the butter right into a small bowl with the sugar, and stir collectively. Add the bitter cream and vegetable oil, and stir to mix. Add the egg white, and stir to mix.
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In a separate bowl, whisk collectively the flour, cinnamon, baking powder, and salt.
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Make a effectively within the dry items, and pour within the butter combination. Stir collectively to type a batter; don’t fear if it’s a little bit lumpy, that’s effective.
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Divide the batter between the muffin liners, and crumble the streusel atop the batter.
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Bake within the preheated oven for 20 to 22 minutes or till the muffins are browned on the edges and the tops spring again to a lightweight contact. Take away from the pan, and put aside for quarter-hour earlier than transferring to a wire rack to chill fully.
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As soon as cooled, use a chopstick to poke a gap in the course of the muffins, wiggling round barely to make a little bit area for the filling. Place the dulce de leche right into a piping bag fitted with a small piping tip, and pipe a couple of tablespoon into every muffin. Mud the muffins with a little bit confectioners’ sugar. Finest served on the day they’re made.
