Churro Muffins
These melt-in-your-mouth Churro Muffins are crunchy on the outside, fluffy on the inside, and rolled in delicious cinnamon sugar!
Simple and delicious Churro Muffins made from scratch are baked in the oven before they’re rolled in melted butter and generously coated with sweet cinnamon sugar. These churro inspired treats to bake in the oven in just 20 minutes and are a healthier alternative to the traditional fried churro dessert.
A FUN TAKE ON A CLASSIC DESSERT
A perfect, fresh warm churro that is fluffy on the inside and crispy on the outside isn’t always easily attainable, but these Churro Muffins are the perfect dessert to end your craving! Fluffy, buttery, and rolled in cinnamon sugar, these muffins are seriously delicious!
If you’re a big churro lover then you’ll go crazy for this Cinnamon Roll Coffee Cake and Mamaw’s Cinnamon Rolls!
OTHER RECIPES TO SERVE WITH CHURRO MUFFINS
- Cinnamon Mocha Iced Coffee – This cinnamon coffee is the perfect complement to a couple of warm Churro Muffins in the morning.
- Apple Pie Ice Cream – You can never go wrong with a little muffin a la mode if you want to plus up your dessert night!
INGREDIENTS
Muffin Mix: To make this muffin batter you’ll need sugar, butter, milk, vanilla extract, flour, baking powder, and salt.
Churro Topping: Each muffin will get coated in melted butter and cinnamon sugar.
HOW TO MAKE CHURRO MUFFINS
STEP ONE: Start by preheating the oven to 375 degrees F and coating a mini muffin pan with cooking spray. Next, combine the sugar and melted butter in a large bowl. Continue by stirring in the milk and vanilla extract. Then mix in the flour, baking powder, and salt until just combined.
STEP TWO: Fill the prepared mini muffin tin cups halfway with the batter. Bake the mini muffins for about 15-20 minutes or until the tops are golden brown and a toothpick inserted in the center comes out clean.
STEP THREE: While the muffins bake, place 1/4 cup of melted butter into a small bowl. Combine 1/2 cup of sugar and 1 teaspoon of ground cinnamon in a separate small bowl.
STEP FOUR: When the muffins are finished baking, carefully transfer the muffins to a cooling rack. Once cool enough to handle, dip each muffin in melted butter and then roll them in cinnamon sugar, making sure to coat the entire muffin. Allow the muffins to cool down a bit prior to serving.
TIPS FOR SUCCESS
- If your mini muffin tin has 12 cups, you’ll need to spray it again before baking the second batch of muffins.
- Don’t use paper muffin liners, just spray the inside of the mini-muffin pan with non-stick cooking spray.
- After coating the muffins, space them out a bit while they cool so the sugar coating doesn’t rub off on other muffins.
WHAT CAN I DIP CHURRO MUFFINS IN?
Just like churros, these Churro Muffins are so much fun to dip! The sky is the limit. My family has dipped these delectable muffins in chocolate sauce, caramel sauce, Nutella, and even cinnamon cheesecake dip! My favorite addition to this recipe so far has been a little dulce de leche glaze!
HOW LONG DO CHURRO MUFFINS LAST?
When stored properly in an airtight container, these muffins will last up to 5 days. If you’d like, you can even freeze these muffins in a freezer bag or freezer-safe container. Just be sure that the muffins are completely cooled prior to storing them.
OTHER YUMMY MUFFINS RECIPES
- Carrot Cake Muffins with Cream Cheese Filling
- Banana Chocolate Chip Coconut Muffins
- Banana Blueberry Crumb Muffins
- Lemon Poppyseed Muffins
- Apple Cider Muffins
- Egg Muffins
*This post was originally posted on 06/30/2016
Churros Muffins
Ingredients
Muffins
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup granulated sugar
- ¼ cup butter melted
- ½ cup milk
- 1 teaspoon vanilla
Coating
- ¼ cup butter melted
- ½ cup granulated sugar
- 1 teaspoon cinnamon
Instructions
Muffins
- Preheat your oven to 375 degrees F. Coat a mini muffin tin with non-stick cooking spray.
- Stir the flour, baking powder, and salt together in a medium bowl. Set aside.
- Beat together the sugar and melted butter in a large bowl. Stir in the milk and vanilla. Add the dry ingredients and mix until just combined.
- Use a small cookie scoop or spoon to portion the muffin batter into the prepared muffin tin. The cup should be about 1/2 to 3/4 full. (use all the batter)
- Bake for 15 to 20 minutes, or until the top of the muffins are lightly golden and a toothpick inserted in the center comes out clean.
- Transfer the muffins to a cooling rack and allow them to until cool enough to touch.
Coating
- Place the melted butter in a small bowl. Then combine sugar and cinnamon in another small bowl.
- Dip each muffin in the melted butter, and then roll in the cinnamon sugar until completely coated. Return the muffins to the wire rack to cool. Serve slightly warm or at room temperature.
I’ve made these twice and failed, so disappointed. First time cooked too long, second time they began to bake ok and in less than 7 minutes collapsed in the pan. What am I doing wrong, I followed the recipe perfectly.