“Churros-Style” Mini Muffins

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Over the weekend I made Crispy Pork Carnitas Tacos for a family dinner and really needed something sweet to end the meal with.  Churros are standard fare in most Mexican restaurants, so I thought I would take the best part of the “churro” which to me is the cinnamon sugar and use it with one of my favorite mini muffin recipes.  You might also know these as donut muffins.   My guests thought that they were actually deep fried donut holes! 

The muffins themselves are ridiculously easy to make.  The key to success with these is to remove from the muffin tins immediately and dip into the melted butter and roll in the cinnamon sugar mixture.  If you wait until the muffins are cool, they won’t absorb the butter as well which is part of the magic of these little gems.  Although they are perfect on their own, I decided to take it to the next level and served them with a chocolate dipping sauce and lemon curd.  Break the muffin open, spoon in a little filling of your choice and the result is heaven.  Raspberry jam, whipped cream, the options are endless for what you can do with them.

“Churros-Style” Mini Muffins

  • 3 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ½ teaspoon ground nutmeg
  • 1 teaspoon Mexican vanilla
  • 1 cup sugar
  • 2/3 cup shortening
  • 2 eggs
  • 1 cup milk


  • 1 cube butter (1/2 cup)
  • 1 cup sugar
  • 3 teaspoons ground cinnamon

 Preheat oven to 350 degrees.  Place shallow pan of water on bottom rack of oven.

 Cream the sugar and shortening together in large bowl & set aside.  Sift together, flour, baking powder, nutmeg and salt in medium bowl.  Add eggs & vanilla to sugar mixture.  Alternate adding 1/3 of the flour mixture and 1/3 of the milk, mixing well after each addition until all ingredients are well incorporated.  Be careful not to over mix.

Spray or butter 2 mini muffin pans and then fill each cup 2/3 full using a small cookie scoop.  Bake for 16 – 18 minutes until tops are just beginning to brown. 

While muffins are baking, melt butter in a shallow bowl (big enough for dipping muffins).  In separate bowl, mix together cinnamon & sugar.  Increase amount of cinnamon to taste.

Immediately shake muffins out of pans onto a wire rack.  Dip each muffin in butter and roll in cinnamon sugar mixture.   You may need additional melted butter and cinnamon-sugar mixture depending on how much or little coating you prefer.

Makes approximately 3 ½ dozen.

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7 Responses to ““Churros-Style” Mini Muffins”

  1. Carolyn Jung

    Yum! Like donut muffins, but even better since they get the butter and cinnamon-sugar treatment over every lovely inch of them. I bet these are totally irresistible.

  2. Sally

    They were delicious and for a child who is a picky dessert eater, they were a hit. Besides you being a great cook, you are a great sister as well. Love you!

  3. Jessica

    These muffins look delicious. I was wondering if you could clarify something for me. Your recipe calls for nutmeg but in the directions it’s nowhere to be added.

  4. admin

    Good spotting! I have corrected the recipe to reflect that the nutmeg is added into the dry ingredients. Enjoy!

  5. s

    would love to serve this as a dessert- w a chocolate sauce on the side. x shayma

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