Churro Muffins Recipe

Good morning and Happy Summer!

Churro Muffins

Summer always begins earlier than the real Summer Solstice Day. Do you know what I mean? I don’t know where you are, but here in Cincinnati, OH summer began 3 weeks ago. It has been hot as heck around these parts. The heat does not both me that much. It’s the humidity that kills me. I actually love the feeling of heat on my back and on my face. Love it! Love it! When I feel that heat on my skin I say I’m being “sun-kissed”. Isn’t that cute? I think so anyway. Man, what I would give to lay out on a beach somewhere now and these Churro Muffins at the same time I would have a muffin top for real. Get it?!

Churro Muffins

What does summer have to do with this Churro Muffin Recipe? Absolutely nothing. I was just sitting here watching Good Morning America and they mentioned how the first day of summer was yesterday and I am thinking to myself  “Heck yea its summer outside”. These muffins remind me of summer. No they are not filled with fruit and don’t turn into lemonade once you drink it, but they kind of look “summery” don’t they? I think so at least. They are super easy and almost has the same consistency as a churro. Oh! They taste AMAZING if you dip them in chocolate sauce. I highly recommend that you make these for a quick brunch or breakfast. They are totally appropriate for any time of day. I’m just saying.

*Recipe adapted from Ina Garten

Churro Muffins

Churro Muffins


  • 2 c. all-purpose flour
  • 1 1/2 c. granulated sugar
  • 2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. salt
  • 1 egg
  • 1 1/4 c. milk
  • 2 tbsp. unsalted butter, melted
  • 2 tsp. pure vanilla extract
  • 6 - 8 tbsp. unsalted butter, melted
  • 1/2 c. granulated sugar
  • 1/2 tsp. ground cinnamon


  1. Preheat oven to 350 Degrees and spray a muffin pan with baking spray and set aside.
  2. In a small bowl, whisk together the flour,sugar, baking powder, cinnamon, nutmeg, and salt. In a separate bowl, whisk together the egg, milk, vanilla extract, and melted butter. Fold in the wet ingredients into the dry ingredients and mix until the batter is smooth and well mixed. Fill each muffin tin about 3/4 full and bake for 15 minutes or until tooth pick is inserted and comes out clean. Allow to cool.
  3. Meanwhile, melt the 6-8 tbsp of unsalted butter and in a separate bowl mix the sugar and cinnamon well. Brush the entire muffin with butter and dip into the cinnamon sugar mix and set aside. Repeat the process for the remaining muffins. Serve with your favorite chocolate dipping sauce (chocolate ganache).


  1. says

    I can’t believe that summer didn’t start like 3 weeks ago either! It’s been crazy hot here in NJ as well. These look awesome! I haven’t had a real churro in such a long time, but I’d totally make these so I can justify eating them for breakfast :).
    Rebecca @ Dorm Room Baker recently posted…Fresh Fruit TartMy Profile

  2. says

    I just found your blog and I love it! It’s so bright! This recipe looks amazing. I’ll definitely have to make these soon. Looking forward to reading your blog more regularly! And will definitely be following that chocolate dip tip. Chocolate dip always. With love!

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