Dulce de Leche Pecan Streusel Muffins
- Streusel Topping
- 1/2 can (14-oz.) dulce de leche
- 1 cup chopped pecans
- 1/2 teaspoon cinnamon
- Muffin Batter
- 1/2 cup unsalted butter, melted
- 1/2 can (14 oz.) dulce de leche caramel sacue
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 cup sour cream
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups all-purpose flour
- 1/2 cup finely ground pecans
For the streusel, blend the ingredients together in a small bowl and set aside. Preheat the oven to 350° F. Line 12 large muffin cups with muffin liners and spray top surface of muffin tin with non-stick cooking spray.
In a large bowl, briskly whisk together the butter or oil, dulce de leche, and sugar. Whisk in the eggs, vanilla and sour cream. Fold in the dry ingredients, and nuts, blending well.
Using an ice-cream scoop, scoop the batter into prepared muffin cups. Top each one with an equal portion of the dulce streusel topping.
Place in oven and bake until done, 25-30 minutes.
Makes one dozen muffins
Recipe by: Marcy Goldman - Marcy's Kosher Cuisine
A sticky, gooey pecan topping graces these miniature coffeecake muffins.