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.
Servings: 12 -14
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.