Easy Churro Mini Muffins recipe. A quick and simple nut free snack idea, these little bites are the perfect way to satisfy your sweet tooth.
Ever since I went to Mexico with my husband’s family, I have been a huge fan of churros. I mean, the real churros. Sold by street vendors. There is nothing that quite beats the satisfaction of fresh churros.
But when I went back home, I started craving them all the time. But instead of trying to find my favorite Mexican dessert in the grocery stores around here, I thought I would make my own. But in muffin form.
These Churro Mini Muffins have to be one of my new favorite recipes. The warm muffins topped with sweet cinnamon sugar coating makes for the perfect treat to satisfy my mid-day sweet tooth.
Churro Mini Muffins Ingredients
These bite-sized mini muffins are made with just a couple of pantry essentials. All you need is:
- all purpose flour
- white sugar
- baking powder
- baking soda
- salt
- ground cinnamon
- large egg
- milk
- oil
- cinnamon sugar mixture
Equipment
- mini muffin pan
- mini muffin cups
- medium bowl and large bowl
Tips
Storage: Store these mini muffins in an airtight container at room temperature for up to 3 days.
Freezing: These muffins freeze very well. All you need to do is place any leftover muffins into a freezer-safe container or a freezer bag, and place in the freezer for up to 3 months.
Use a small cookie scoop to evenly distribute the batter. I always spill when trying to spoon the muffin batter into the muffin tin. Using a cookie scoop helps ensure that you don’t spill, and have the same shaped little muffins.
Variations
Mini Dulce de Leche Churro Muffins: Add some dulce de leche or caramel sauce to the inside of each muffin.
Vegan Churros Mini Muffin Recipe: Follow the recipe card as is, but make these replacements:
- flax egg instead of regular egg: mix 1 Tbsp ground flaxseeds with 3 Tbsp water in a small bowl. Allow to sit for around 15-20 mins and mix it in with the wet ingredients.
- replace the 3/4 cup milk with your favorite plant-based milk. My favorite dairy-free milk to use in this recipe is oat milk, but any milk would work here.
More Delicious Muffin Recipes
Like these Churro Mini Muffins? Then you will love these easy muffin recipe ideas:
If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!
Churro Mini Muffins
Ingredients
- 1 1/3 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1 large egg
- 3/4 cup milk
- 1/4 cup oil
- 1/4 cup cinnamon sugar
Instructions
- Preheat the oven to 375˚F. Line a mini muffin pan with paper liners and set aside.
- In a medium bowl, mix together the flour, sugar, baking powder, baking soda, salt and cinnamon.
- In a large bowl, mix together the egg, milk and oil. Slowly mix the dry ingredients into the wet ingredients until just combined.
- Divide the batter evenly into the prepared mini muffin pan. Sprinkle some cinnamon sugar on top of each muffin.
- Bake in the preheated oven for 9-10 minutes, or until a toothpick inserted comes out clean.
These muffins are very good! So easy to make and we absolutely loved them. We’re big fans of churros, but they are kind of a pain to make, so this recipe is great for satisfying those cravings with less fuss. Thanks!
So glad you liked them 🙂
I made these muffins for breakfast this morning and they were delicious! So full of cinnamon flavor!
Yay! That makes me so happy to hear!
These little muffins are genius, my kids are going to go wild!
Hope it’s a hit with your kids!
These are the perfect snack sized treat! I made up a batch this week and sent the to school with my kids and they were a hit. Great recipe – thanks.
I am so glad that your kids liked them 🙂