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Churro Muffins

Churro muffins with a golden, churro-style cinnamon sugar sparkle and a soft dulce de leche center. Baked until tender, then brushed with melted butter and rolled in cinnamon sugar for that classic coated finish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: Spanish-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Muffins
  • 2 cup all-purpose flour
  • 2 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup butter, softened
  • 0.75 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 0.5 cup sour cream
  • 0.5 cup milk
Cinnamon Sugar Coating
  • 0.25 cup cinnamon
  • 0.5 cup sugar
  • 4 tbsp butter, melted
Dulce de Leche Filling
  • 0.25 cup dulce de leche

Equipment

  • 1 sheet pan

Method
 

Prep the oven and batter
  1. Preheat the oven to 375°F and line a muffin tin with cupcake liners.
  2. Whisk together all-purpose flour, baking powder, and salt in a mixing bowl.
  3. Cream butter and sugar until light and fluffy.
  4. Beat in eggs and vanilla extract until smooth.
  5. Alternately add the flour mixture and the combined sour cream and milk, mixing just until incorporated.
Fill and bake
  1. Fill each liner halfway with batter.
  2. Add 1 tsp dulce de leche to each muffin.
  3. Top each muffin with the remaining batter to cover the filling.
  4. Bake for 18–20 minutes, until golden and a toothpick comes out clean.
Coat and serve
  1. Mix cinnamon and sugar in a shallow bowl.
  2. While the muffins are still warm, brush each with melted butter.
  3. Roll the muffins in the cinnamon sugar mixture to coat.
  4. Serve warm.

Notes

For the clearest churro-style coating, coat immediately while muffins are warm so the butter grabs the cinnamon sugar. Store airtight in the fridge up to 3 days and rewarm in a 300°F oven for 5 minutes. Freeze up to 2 months (freeze uncoated or lightly coated), then thaw and re-coat by warming and rolling again. For a lighter option, use reduced-fat sour cream and butter.