Soft, tender muffins with a buttery, cinnamon-sugar coating.
These Churro Muffins bring the warm, comforting flavors of a churro into a soft, tender muffin. Each muffin is dipped in butter and rolled in cinnamon sugar for a delectable treat.
Why you'll want it now, A warm, cinnamon-sugar coating makes these muffins impossible to resist.
Why this recipe works
The secret to these soft and tender muffins lies in the balance of moisture from milk and butter, and the classic churro finish of cinnamon sugar adds irresistible flavor and texture.
Equipment
Mixing bowls
Whisk
Muffin tin
Muffin liners or non-stick spray
Cooling rack
Small bowls for dipping
How to make it
Preheat your oven to 350°F (175°C) and line a muffin tin with liners or spray with non-stick spray.
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, salt, and cinnamon.
In a separate bowl, combine the milk, melted butter, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake for 18-20 minutes, or until the muffins are lightly golden and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer to a cooling rack.
While the muffins are still warm, dip each one in melted butter, then roll in the cinnamon sugar mixture until fully coated.
Enjoy these Churro Muffins warm, with their irresistible cinnamon-sugar coating, perfect for breakfast or a cozy afternoon treat.
How you'll know it's ready
The muffins are ready when they are lightly golden and a toothpick inserted into the center comes out clean.
Convection oven? (and if you don't have one)
If using a convection oven, lower the temperature to 325°F (160°C) and check the muffins a few minutes early, as they may bake faster.
Troubleshooting
If the muffins are dense, ensure you are not overmixing the batter.
If the muffins are dry, check your oven temperature and bake time, as overbaking can cause dryness.
If the cinnamon sugar doesn't stick well, make sure the muffins are warm and the butter is fully melted when dipping.
If the muffins rise unevenly, check that your baking powder is fresh and evenly mixed into the dry ingredients.
Storage
Store muffins in an airtight container at room temperature for up to 3 days.
Make ahead
Muffins can be made a day ahead and stored in an airtight container. Rewarm and coat in cinnamon sugar before serving.
Variations
Add a pinch of nutmeg to the batter for extra spice.
Include mini chocolate chips in the batter for a chocolatey twist.
Try using brown butter for a richer flavor in the coating.
Frequently asked questions
Can I use a different type of milk?
Yes, you can substitute with almond milk or another non-dairy milk, though the texture might slightly change.
How do I keep the muffins soft?
Ensure not to overbake and store them in an airtight container to maintain their softness.
Can I make these muffins gluten-free?
Yes, use a 1:1 gluten-free baking flour as a substitute for all-purpose flour.
What's the best way to reheat these muffins?
Reheat muffins in a 350°F (175°C) oven for about 5 minutes to refresh their texture.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
