Churro Muffins

These churro muffins are filled with the delicious flavors of cinnamon and Mexican vanilla.  

These muffins have a super soft and light crumb plus a thin crispy crust on top. They are also filled with a layer of cinnamon sugar and butter mixture in the middle. 

These muffins are cinnamon forward, just like churros, the fried choux-like pastry. 

These muffins get their dark color from brown sugar and an abundance of cinnamon. Plus, for extra cinnamon-y flavor they include a brew of cinnamon "tea" in the batter. 

Ingredients:

Cinnamon sugar filling: 

The filling is a mixture of cinnamon, granulated sugar, flour, and butter, which is pressed together like a streusel and layered in the middle of the batter. 

Muffin batter:

Cinnamon "tea," which consists of a cinnamon stick steeped in boiling water and cooled. 

Eggs, vegetable oil, milk, vanilla, flour, sugar, brown sugar, salt, baking soda, baking powder, and more cinnamon. 

The batter is thinner than your typical muffin batter resulting in light and soft muffins. 

Topping:

Before baking, top each muffin with a sprinkle of turbinado sugar. when the muffins are baking, the sugar melts and creates a light, thin, and crispy crust on top. 

How to Make these Churro Muffins: 

First, make the cinnamon sugar filling. Whisk together flour, sugar, and cinnamon. After that, work in some butter with your fingers to create a "streusel-like" consistency. You can make this ahead of time and keep it in the refrigerator until you are ready to make the muffins. 

Next, make the batter. Beat the eggs and oil until they are frothy and thickened. Add the cinnamon tea, milk, and vanilla and beat the mixture for another minute. 

Whisk together the dry ingredients. Add them in stages to the wet ingredients and mix until combined. Let the mixture settle for about five minutes. 

After that, spoon half the batter into the muffin tin, layer the filling, and top with the rest of the batter. 

Finally, sprinkle the turbinado sugar over the top of the batter and bake. 

This recipe is from the book, Viva Desserts! Traditional and Reinvented Sweet from a Mexican American Kitchen by Nicole Presley of the blog, Presley's Pantry. I received a complimentary copy of the book. All opinions are my own. 

I'm excited to try her various flan recipes along with her Mexican chocolate cookies. 

In the meantime, for Muffin Monday, I made her churro muffins. They are soooooo good!

Check out this month's muffins from the Muffin Monday bakers:

• Buttermilk Muffins with Whiskey-Soaked Raisins by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Cherry Vanilla Muffins by Jolene's Recipe Journal
• Chocolate Zucchini Muffins by Food Lust People Love
• Churro Muffins by Karen's Kitchen Stories
• Pineapple Rice Krispie Muffins by A Day in the Life on the Farm
• Sourdough Raspberry Coconut Muffins by Zesty South Indian Kitchen
• Strawberry Sweetheart Streusel Muffins by Palatable Pastime
• Whole Wheat Thandai Muffins by Magical Ingredients

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

Churro Muffins

Yield: 16 muffins

Author: Karen's Kitchen Stories

Prep time: 30 MinCook time: 30 MinTotal time: 1 Hour

These churro muffins are filled with the delicious flavors of cinnamon and Mexican vanilla.

Ingredients

For the cinnamon sugar

• 1/2 cup sugar
• 1 tablespoon ground cinnamon
• 1/4 cup flour
• 4 tablespoons butter, softened

For the Muffin Batter

• 1/2 cup water
• 1 Cinnamon stick
• 3 eggs
• 1 1/4 cups vegetable oil
• 1 1/4 cups milk
• 1 teaspoon vanilla
• 10 ounces (2 cups) all purpose flour
• 1 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• Turbinado sugar for topping

Instructions

To Prepare the Cinnamon Sugar

1. Whisk together the sugar, cinnamon, and flour.
2. Work in the butter with your fingers until the mixture is crumbly.

To Make the Muffins

1. Heat your oven to 350 degrees F and line two muffin tins with 16 paper liners.
2. Bring the water and cinnamon stick to a boil and remove from the heat. Let steep for 10 minutes before removing the cinnamon stick. Let cool.
3. In the bowl of a stand mixer with the whisk attachment, whisk the eggs and oil on medium high speed until thickened and pale, about 4 minutes.
4. Add the cinnamon tea, milk, and vanilla and mix for an additional minute.
5. Whisk together the flour, sugar, brown sugar, salt, baking powder, baking soda, and cinnamon. Slowly add the dry ingredients to the egg mixture in while mixing on low speed until fully combined. Let the mixture rest for 5 minutes.
6. Spoon two tablespoons of the batter into each lined muffin cup. Sprinkle each with a heaping teaspoon of the cinnamon sugar mixture. Top with two heaping tablespoons of the rest of the batter. Sprinkle the tops with a half teaspoon of turbinado sugar. Bake for 30 to 35 minutes, until a toothpick inserted in the middle comes out clean.
7. Cool in the pan for 5 minutes and finish cooling on a wire rack.

Nutrition Facts

Calories

385.06

Fat (grams)

21.52 g

Sat. Fat (grams)

5.04 g

Carbs (grams)

45.59 g

Fiber (grams)

0.99 g

Net carbs

44.61 g

Sugar (grams)

29.81 g

Protein (grams)

3.78 g

Sodium (milligrams)

285.64 mg

Cholesterol (grams)

40.51 mg

https://www.karenskitchenstories.com/2023/02/churro-muffins-muffinmonday.html

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