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Churro Muffins

Churro muffins with a golden, cinnamon sugar coating and a warm dulce de leche center. Made with a simple batter, baked until just set, then rolled in cinnamon sugar while the tops are still buttery and sparkly.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Snack
Cuisine: Spanish-American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Churro Muffin Batter
  • 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
 

Preheat and prep
  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.
Make the batter
  1. Cream butter, softened and sugar until light and fluffy.
  2. Beat in eggs and vanilla extract.
  3. Alternately add the flour mixture and the combined sour cream and milk until just mixed.
Fill and bake
  1. Fill each liner halfway with batter.
  2. Add 1 tsp dulce de leche to each muffin.
  3. Top with the remaining batter.
  4. Bake at 375°F for 18-20 minutes, until golden and a toothpick comes out clean.
Coat in cinnamon sugar
  1. Mix cinnamon and sugar in a shallow bowl.
  2. While muffins are still warm, brush each with melted butter, then roll in cinnamon sugar mixture.
  3. Serve warm.

Notes

Pro tip: coat the muffins right after baking while they’re warm so the butter helps the cinnamon sugar cling and sparkle. Store leftovers in an airtight container in the refrigerator up to 3 days; rewarm briefly before serving. Freezer: yes—freeze in a sealed bag up to 2 months and thaw overnight in the fridge. For a dairy-light option, substitute milk and sour cream with unsweetened lactose-free versions.