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.
These are so delicious! You will not regret making these!
I added an egg, then made these in my CakePop maker. Cooked for 4 minutes. These were REALLY good!
I found this recipe about a month ago, and I have been making triple batches every week! Delicious and highly recommend!
A favorite in our home!! We usually double or triple the recipe due to its popularity.
I made these mini muffins for Christmas breakfast and added bacon bits that i fried the night before and used brown sugar and cinnamon for coating and they were so good.
Should the butter be salted or unsalted?
Hello Elizabeth! I use salted but you can choose unsalted if you like!
Trying these now , I only managed to get 22 out of my mixture ( maybe I put too much in a couple of them lol )
Omg delicious making them all the time
I just made these this morning and they’re delicious!
These are absolutely delicious! I made 2 batches the first weekend we tried them. (The 1st batch was gone in no time!) After that, I’ve doubled the recipe and have shared with co-workers. Last time I made them my 3 & 5 year old grandchildren helped. Thanks for a budget friendly, fantastic & quick treat I can make without needing to make a run to the store for special ingredients.
How can I incorporate some chocolate in or on these ?
Hello Linda! I haven’t tried this but you could fold some in right before baking and see how that turns out.
No egg? The recipe looks delicious, but just wondering .
Nope no egg… It is delicious, try it out and tell us what you think!
Holy Mother of…I made my first batch of these for a crew of roofers and then came right back inside and started another batch. I have celiac disease and had to use gluten free flour. I used CUP 4 CUP BRAND and they came out brilliantly! Thanks, these are my new favorite easy treat!! I am sure they will be a crowd pleaser every time!!
That’s one lucky roofing crew!! So glad you liked them.
Second time making these, they’re delicious. Kids love them
Awesome!! Thank you so much Tina.
Hello just wanted to say the Churro Muffins passed my taste test their Delicious
Yay I’m so glad!! Thanks Tina, I hope you’ll look around for more to taste test.
Can I replace the butter with oil
Is butter really replaceable? 🙂 I wouldn’t recommend the switch in the cinnamon-sugar coating because the butter offers more than just the flavor. That being said, you are always welcome to make any adjustments if they work better for what you are hoping to achieve. Let us know how it works out!
These are totally awesome! And really cute too!
The flavor was great. I wish I had remembered to lower the oven temperature to compensate for the dark pan I was using. It cam out a little crunchy. Next time I will cook them at 350 F for 15 minutes.
That’s a great reminder! It’s interesting to hear how everyone’s kitchen is different and how we must compensate to ensure the recipe comes out the way we want. Thank you.
Can you use regular muffin pans instead?
Certainly, it just takes it from bite size to something a bit more. Although you may have to adjust the cinnamon sugar mixture to coat, unless you were just planning on sprinkling on top!
I made these for a ‘taco’ themed party and their delish. And yes, it’s pretty hard to eat just one.