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Churro Donut Muffins

August 31, 2018 by thedomesticrebel | 11 Comments

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churro donut muffins in a ceramic muffin pan Soft and tender with a fluffy, cake-like interior, these Churro Donut Muffins are extraordinary! So much easier than frying a batch of doughnuts but with the same bakery-style flavor we all love.

So some of you know, but I got a part-time job at my friend’s clothing store recently.

I wanted some extra cash when traffic to my blog is slow (don’t leave me!), and because I love my friend and I love her store and I love to shop, I figured it was a natural progression for me to work there.

But I seemed to have blocked my retail experience in my mind as a self-preservation/survival technique and was rudely welcomed to my re-entrance to that world. We get some … interesting customers.

What I really love, though, is that I get to shop all day basically. I get to flick through the racks to find clothes to dress our mannequins. I get to buy used clothes (we’re a secondhand shop) and see what people wear (and how gross people can be), and I get to go through our amazing vintage collection and swoon.

So naturally, I’ve made zero money from this job because I turn around and spend my paycheck on plus-size vintage goodies which are surprisingly hard to find. It’s like people in the 60s weren’t a size 18, and when I do score some cool mod housecoat that fits everywhere, the arm holes are like 2″ wide. Seriously, I feel like the Hulk trying to fit into a daisy-print babydoll dress with my Dwayne Johnson-size arms busting through this retro masterpiece like I’m molting my (fashionable) skin off.

close up of one churro donut muffin in a ceramic muffin pan Anyway. Speaking of vintage, this recipe for Churro Donut Muffins is kinda vintage because I posted something very similar many years ago. While that recipe was (and still is!) delicious, I think I prefer this churro donut 2.0 recipe better.

churro donut muffins piled on top of the ceramic muffin pan This recipe is different than say, a blueberry muffin recipe because it’s more lighter, fluffier, and has a cake-like texture than your average dense muffin. There’s no dryness and no lack of flavor, thanks to the cinnamon sugar crisp topping and the nutmeg in the batter. If you’re wondering, ‘nutmeg?’… nutmeg is a secret ingredient in most bakeries. It gives doughnuts that doughnut shop flavor everyone craves and adds a little je ne sais quoi to the batter, making it taste more authentic. Don’t skimp on the nutmeg!

churro donut muffin split in half to show the center…or that cinnamon sugar topping. SWOON.

a churro donut muffin on its side in ceramic muffin pan

*adapted from King Arthur Flour

These Churro Donut Muffins are next level! Moist, fluffy, cake-like and tender vanilla and nutmeg-scented muffins dredged in crisp, sparkling cinnamon sugar that taste JUST like a churro! Super easy and so delicious!
Print Recipe
5 from 4 votes

Churro Donut Muffins

These Churro Donut Muffins are so sinfully delicious! Light, fluffy and moist with a tender crumb that tastes like these came from an upscale bakery. The crisp cinnamon sugar topping is to-die for and really brings home that authentic churro flavor.
Prep Time15 mins
Cook Time18 mins
Total Time33 mins
Course: Breakfast, Dessert
Cuisine: American, Dessert
Servings: 12 -14
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • 1/4 cup (4 Tablespoons) unsalted butter softened
  • 1/4 cup vegetable or canola oil
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground nutmeg
  • 1½ teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2⅔ cups all-purpose flour
  • 1 cup milk
  • FOR TOPPING:
  • 1/4 cup butter melted
  • 1/2 cup granulated sugar
  • 2-3 teaspoons ground cinnamon depending on how spicy you like it

Instructions

  • Preheat oven to 425 degrees F. Line a muffin pan with 12 paper liners or grease the muffin cavities with butter or cooking spray. Set aside.
  • In a large bowl, cream together the softened butter, oil, granulated sugar, and brown sugar with an electric mixer until combined. Beat in the eggs, one at a time, followed by the vanilla extract. Stir in the nutmeg, baking powder, baking soda, and salt. Add a little bit of the flour, followed by a little bit of the milk, mixing until just combined after each addition and ending with the flour. Mix until just barely combined - overmixing will result in tough muffins! Portion the batter evenly among the muffin cups.
  • Bake for 15-18 minutes or until the tops are done and a toothpick inserted near the center comes out clean or with moist crumbs. Cool for about 5-10 minutes or until cool enough to handle.
  • Whisk together the sugar and cinnamon for the topping into a small bowl. Unwrap the muffins from liners (if using) and brush the tops of the muffins with the melted butter. Immediately dredge each buttered muffin into the cinnamon sugar mixture until completely coated. Once all muffin tops have been topped with cinnamon sugar, dredge the remaining sides and bottom of each muffin into the cinnamon sugar so the whole thing is coated. Serve immediately, or store airtight at room temperature for 2 days.

half of a churro donut muffin propped against another one on a green clothSuper easy and even more delicious!

churro donut muffins collage

Have a super sweet day!

xo, Hayley

 

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Comments

  1. Tamiko says

    July 14, 2019 at 12:49 pm

    Hi! I absolutely LOVE the muffin pan in photo. Where can I get one?

    Reply
    • thedomesticrebel says

      July 14, 2019 at 2:11 pm

      Hi! I purchased that at Anthropologie many years ago!

      Reply
  2. Ryan says

    February 4, 2020 at 10:16 am

    5 stars
    OK, these look AMAZING! I am sending to my wife right now!

    Reply
  3. Lucas says

    March 9, 2020 at 3:31 pm

    5 stars
    This turned out so good! Thank you so much for sharing, I added a little bit of dulce de leche on top and it was so good!

    Reply
  4. Ceciiii says

    April 26, 2020 at 9:56 pm

    5 stars
    I’m a little nervous to over mix but can’t wait to try! I am tempted to swap the vegetable oil for coconut but think my kids would prefer not lol

    Reply
    • thedomesticrebel says

      April 27, 2020 at 10:17 am

      Hi Ceciiii, the coconut oil should work! As far as over-mixing, just mix until it has barely come together. There shouldn’t be any pockets of flour on the bottom of the batter but the flour should be barely mixed in!

      Reply
  5. Wajiha Siddiqi says

    April 27, 2020 at 11:16 am

    Tried this recipe! Turned out so soft and so good. Thanks alot 🙂

    Reply
  6. Isabel Rames says

    June 25, 2020 at 4:28 pm

    Can you please clear up step number 3 in the instructions part please

    Reply
    • thedomesticrebel says

      June 25, 2020 at 7:16 pm

      Hi Isabel, you’re adding the flour and the milk, alternating after adding a little of each into the butter mixture. Hope this helps!

      Reply
  7. Sophie says

    January 14, 2021 at 4:41 am

    Hi ? is there any chance you could let me know the ingredients in grams or even ounces please

    Reply
  8. Ellen says

    December 20, 2021 at 9:18 am

    5 stars
    This recipe has become a go-to! The first time I made them my boyfriend instantly told me to add them into the rotation. They are so delicious and everyone loves them. I substitute gluten free flour and they come out great.

    Reply

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About me

Welcome to The Domestic Rebel! My name is Hayley and I am the 31-year old writer, photographer, recipe developer, taste-tester and creator of this blog. I’m so glad you’ve stopped by my little slice of sprinkly, butter-laden heaven on the interwebs. If it wasn’t apparent, I like to bake… a lot. Read More…

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