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"This post first appeared over at Real Housemoms where I'm a contributor."
CHURRO MUFFINS transform a sweet cinnamon Mexican dessert into bite-sized mini muffins that are baked instead of fried!
Have you ever been to a Mexican restaurant and ordered Churros for dessert? You know the fluted fried pastry dough covered in cinnamon sugar? They are to die for. The buttery sweet cinnamon pastry is crunchy on the outside and soft on the inside and just melts in your mouth.
While I love the taste of the Churros, sometimes I just want a couple of bites. I also wanted to see if I could bake them instead of fry them to somewhat ease my guilt. Guess what? You can! These Churro Muffins have all the flavor of your favorite Mexican dessert in little baked, bite-sized muffins; and they are so easy to make!
Where you have these for a sweet Breakfast Recipe, like my Vanilla Frosted Baked Donuts, or as a dessert after a Mexican Dinner, along side my Churro Cheesecake, you will absolutely love these bite-sized cinnamon treats!
The first thing to do is just to make the dough for 24 mini muffins and bake them for 15 to 20 minutes. Then while they are baking, make the buttery cinnamon sugar coating by melting butter in one bowl and combining cinnamon and sugar in another bowl. Once the churro muffins have finished baking, then you dip each muffin in the melted butter and then in the cinnamon sugar, and that’s it! Enjoy!
Now you can enjoy the taste of Mexican churros at home in these little bite-sized Churro Muffins. Dip them in melted chocolate or caramel or have them with some coffee or hot cocoa. They are fantastic for either breakfast or as a dessert. The hardest part is to stop popping these little muffins in my mouth! It is impossible to eat only one.
Now you give it a try and let me know how you like them! They are so easy to make, and you won’t regret it. Just have some people over to share them with!
Recipe
Ingredients
Muffins:
- 1/2 cup white sugar
- 1/4 cup butter melted
- 1/2 cup milk
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat oven to 375 degrees F. Coat a 24 mini-muffin pan with cooking spray.
- Mix 1/2 cup sugar and 1/4 cup butter in a large bowl. Stir in the milk and vanilla, then mix in the flour, baking powder, and salt until just combined. Fill the prepared mini muffin cups about half full.
- Bake in the preheated oven until the top of the muffins are lightly golden, 15 to 20 minutes.
- While muffins are baking, place 1/4 cup of melted butter in a small bowl. In a separate bowl, combine 1/2 cup of sugar and cinnamon.
- Turn the muffin tin pan over to release the muffins on a plate or cooling rack.
- Dip each muffin in the melted butter, and roll in the sugar-cinnamon mixture. Let the Churro Muffins cool and serve.
If you like this recipe be sure to check out some of Flavor Mosaic’s other desserts!
Bananas Foster Upside Down Cupcakes
Hi, I’m Michele Feuerborn, a home cook with 25+ years experience, and former AllRecipes Allstar, creating bold & easy Southern, Mexican, Tex-Mex, and Instant Pot recipes. Featured in publications like Parade and BuzzFeed. Read More…
Julie says
I’m looking for something that I can make in bulk for a Mexican themed rehearsal dinner. Do you think the churro muffins would freeze well? If so, should I save the butter and cinnamon for after I defrost?
Michele says
Hi Julie, I think these would be great for a Mexican themed rehearsal dinner. The muffins should freeze well. Yes. I would freeze the muffins without the topping and shortly before serving, make the cinnamon sugar topping, and dip the thawed muffins in the cinnamon sugar topping.
Phyllis says
I was wondering that too if i could make ahead and them still be good. Just do the butter and cinnamon before serving??
Michele says
Yes, you can make them ahead and they will be good. As mentioned above make the cinnamon sugar mixture shortly before serving and dip the thawed muffins in that mixture just before serving.
Estela says
Churros are not just Mexican all the Latin Countries make them.
Michele says
That is good to know. Thanks, Estela.
Denise says
Looks yummy! I have been looking for a recipe like this! In my search, I found another website that has the exact same post. Not sure who had it first.
https://realhousemoms.com/churros-muffins/
Michele says
Hi Denise, That is my recipe on both sites. As I mention at the top of the blog post, this recipe was first published on Real Housemoms, where I was a contributor. I created the recipe originally for Real Housemoms, and then created a syndicated post on this site.
Ronda says
I made these for a small dinner party last night. Served after Chicken Verde enchiladas, cilantro lime rice and a Mexican Caesar salad with Mexican brownies and they were a huge hit. And so easy. Thanks.
Michele says
Hi Ronda,
I’m so glad everyone liked the churro muffins. Thanks for letting us know.
Michele
Betsy says
Super easy to make. My convection oven only took 10 minutes to cook the mini muffins. But after putting them in the butter and cinnamon sugar mix, they were just perfect. I brought these to visit my friend who was in town since we were having a Mexican themed dinner. They were a huge hit. I will be making these again for sure!
Michele says
Hi Betsy,
I’m so happy that you and your friends loved the recipe! That’s good to know about the convection oven. Thanks for the tip. Since you loved it, would you be willing to share the recipe on social media?
Thanks,
Michele
Mimi says
Can these be made in regular sized muffins? I don’t have mini muffin pans and I’m tired of buying new equipment to make new recipes. What adjustments would need to be made?
Michele says
H Mimi,
Yes, you can make these in a regular muffin pan. You may need to add about 10 minutes to the bake time.
Thanks,
Michele
Rita says
Hi can you give me the conversion values in grams and ml please!!
Michele says
Hi Rita,
I have enabled the metric measurements. To access them, jump to the Recipe card near the bottom of the post (above the comments), click on “Metric” Under the Ingredient List and Above the Directions. Then it should change it to metric.
Thanks,
Michele
Michelle says
Hi Michele,
If I were these muffins in a regular muffin pan how many tablespoons of batter should I fill each muffin cups? Thanks Michelle
Michele Feuerborn says
Hi Michelle,
For a regular sized muffin pan, I recommend using a regular sized ice cream scoop that holds about 3 tablespoons to scoop the batter from the mixing bowl into the muffin tin.
Thanks,
Michele
Karen H. says
These were excellent, perfect for something easy, fast and delicious end of the meal dessert, Thank-you!
Michele Feuerborn says
Hi Karen,
I’m so happy you liked these. Thanks for taking to time to let us know. We love them.
Thank you,
Michele