Breakfast · 35 min
Banana arequipe muffins
Soft banana muffins with an arequipe swirl and a light oat topping.
Ingredients
- 240 ml warm whole milk
- 7 g instant yeast
- 50 g granulated sugar
- 1 large egg
- 60 g melted butter
- 420 g all-purpose flour
- 1/2 tsp salt
- 60 g softened butter
- 80 g brown sugar
- 2 tsp cinnamon
- 180 g arequipe
Method
- Mix milk, yeast, sugar, egg and melted butter. Add flour and salt and knead until smooth, about 8 minutes.
- Cover and let rise until doubled, about 1 hour.
- Roll into a rectangle. Spread with softened butter, brown sugar, cinnamon and 120 g arequipe.
- Roll up tightly, cut into 9 pieces and place in a buttered baking dish. Let rise 25–30 minutes.
- Bake at 180°C / 350°F for 22–26 minutes. Warm the remaining arequipe and drizzle over the rolls.
Arequipe noteLeave a small clean edge along one long side so the roll seals neatly.