Dulce de Leche Churro Muffins

To a large bowl, add the flour, cinnamon, nutmeg, baking power, baking soda, salt, and whisk to combine; set aside.

To a separate large bowl and handheld electric mixer (or bowl of a stand mixer fitted with the paddle attachment), add the butter and beat on high speed to cream it (no cream being added, this is a verb) until soft and fluffy. Stop and scrape down the sides of the bowl.

Add the sugars and beat on medium-high speed to incorporate, about 3 minutes. Stop and scrape down the sides of the bowl.

Add the eggs and beat for 30 seconds.

Add the sour cream, milk, vanilla, and beat to combine.

Turn off the mixer, add the bowl with the dry ingredients, and using a rubber spatula, stir the dry into the wet ingredients, taking care not to overmix. Tip - I do this by hand to avoid overmixing or overworking the dough with an electric mixer which results in tougher muffins.

Evenly divide the batter between each cavity of the muffin pan, noting that each should be no more than 2/3 to 3/4-full. Note that this is a thicker batter so don't be surprised by that. You can use a medium cookie scoop to dollop the batter into the muffin pan cavities if it makes it easier for you.

Bake for 5 minutes at 425F.

Without opening the oven, simply turn down the heat to 350F, and bake for about 15 more minutes at 350F, or until muffins are done. Muffins are done when the center is domed and set, and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter. Tips - Baking the muffins at a high temp of 425F for just 5 minutes helps them to rise beautifully. Make sure to turn the oven down to 350F after 5 minutes and finish baking them at 350F.

Allow the muffins to cool in the pan for about 5 minutes, or until cool enough to handle.

Coating and Filling - While the muffins are cooling, melt the butter in a small bowl.

In a separate bowl, add the sugar, cinnamon, and stir to combine.

If you used muffin liners, unwrap the muffins before brushing each with melted butter and then rolling in the cinnamon-sugar mixture. Tips - If you want the muffins to be very buttery or very well-coated in cinnamon-sugar, you'll likely need to use more butter and cinnamon-sugar than called for. Repeat the brushing and rolling process with all muffins.

Using a large round tip and piping bag that's been filled with dulce de leche, cajeta, or caramel sauce, carefully push the tip into the muffin and squirt a bit of dulce de leche into the center of each muffin.* (See Notes) Repeat with all muffins.

If desired for serving, drizzle a bit more dulce de leche over the tops of the muffins and serve. Muffins are best fresh but will keep airtight at room temp for up to 4 days, noting the muffins may get a bit soggy as time passes from the dulce de leche filling.