Preparation Steps

• Preheat oven to 425F. Line a 12-count standard muffin pan with liners or spray very well with nonstick cooking spray.
• In a large bowl, whisk together flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Set aside.
• In a separate large bowl, use an electric mixer to beat the softened butter until creamy. Scrape down the sides of the bowl.
• Add the brown sugar and granulated sugar to the butter and beat on medium-high speed for about 3 minutes until incorporated. Scrape down the sides of the bowl.
• Add the eggs one at a time, beating for 30 seconds after each addition.
• Beat in the sour cream, milk, and vanilla extract until combined.
• Add the dry ingredients to the wet ingredients and stir with a rubber spatula until just combined. Do not overmix.
• Evenly divide the batter between the muffin cups, filling each about 2/3 to 3/4 full.
• Bake at 425F for 5 minutes.
• Without opening the oven, reduce the temperature to 350F and bake for another 15-20 minutes, or until a toothpick inserted into the center comes out clean.
• Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool slightly.
• While the muffins are cooling, melt the butter in a small bowl.
• In a separate bowl, combine the granulated sugar and cinnamon for the coating.
• Brush each muffin with melted butter and then roll it in the cinnamon-sugar mixture. Repeat for all muffins.
• Using a piping bag with a large round tip, fill the center of each muffin with dulce de leche or caramel sauce.
• Optionally, drizzle a little extra dulce de leche over the tops of the muffins before serving.