These cinnamon streusel caramel muffins (aka “empty tomb muffins”) have a delicious caramel center and a buttery cinnamon streusel topping. The magic little crater that is created during the bake reminds of empty tomb rolls that are so popular around Easter. These muffins will certainly be a new Easter tradition in our home.
April 12th, 2020 will be one to remember for sure (quarantine, social distancing, coronavirus…)!
Our usual Easter involves a huge brunch with my husband’s family which, unfortunately, wasn’t an option this year.
So what to make for our Easter brunch…
I’ve had this concept going through my head for some time about a cinnamon muffin with a streusel topping and brown sugar filling. I decided to give it a try and…
Amazing results on the first try. Yup, this is a test, bake, and post on the same day kind of recipe.
I just couldn’t wait!
These muffins have several components but the best part, in my opinion (and my daughter’s), is the caramel filling.
Something magical happened during the bake. Instead of the brown sugar ribbon I was expecting, I had this little pocket of caramel filling surrounding a hollow center “tomb”.
It was kinda like opening a present on Christmas morning…except it’s Easter!
Condensed milk was used as a drizzle in this recipe.
I love condensed milk and I always sneak a spoonful every time I open a can. I had some leftover from when I made these Oatmeal Fudge Pie Bars.
It took these cinnamon streusel caramel muffins to the next level.
However, no worries if you don’t have any on hands. A confectioner sugar glaze is also delicious and easy to make. A short recipe description is listed below for a quick sugar glaze/drizzle.
Muffin fanatics, make sure to check out these Christmas Morning Blueberry Streusel Muffins.
Cinnamon Streusel Caramel Muffins
- 2 cups all purpose flour
- 2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 cup whole milk
- ⅔ cup light brown sugar firmly packed
- 2 large eggs
- 6 tablespoon butter melted
- 4 tablespoon butter melted
- ½ cup + 2 tbsp light brown sugar firmly packed
- ⅛ teaspoon salt
- pinch of cinnamon
- ⅔ cup all purpose flour
- ½ cup light brown sugar firmly packed
- 1 ½ teaspoon cinnamon
- 4 tablespoon butter softened
- ⅓ cup condensed milk (or make a glaze by combining 1 cup confectioner sugar mixed with 4-6 teaspoons milk)
- Preheat the oven to 350 degrees.
- Grease 12 regular sized muffin tins.
Make the muffin batter:
- Add all ingredients to a medium bowl and stir until just combined. Set aside.
Make the caramel filling:
- Combine the melted butter, brown sugar, salt, and cinnamon. Stir well.
Assemble the muffins:
- Add two tablespoons of muffin batter to each muffin tin.Add a heaping teaspoon of the caramel filling on top of the batter (making sure it stays in the center and doesn’t touch the sides). then add additional batter on top until the muffin tins are 80-90% full.
Make the struesel topping:
- Combine the flour, brown sugar, and cinnamon to a small bowl. Stir well.
- Add the softened butter and work the butter into the flour mixture until coarse pea sized crumbs form.
- Sprinkle a generous amount of the topping on the muffin batter.
Bake the muffins and final touches:
- Bake at 350 degrees for 17-20 minutes, or until the middle of the muffin is just set.
- Remove from the oven and allow to sit for about 10 minutes.
- Drizzle with condensed milk or glaze.