Churro Muffins

Happy Friday, friends! 

If you know me, you know how much I love cinnamon sugar. Cinnamon rolls, cinnamon toast crunch, churros, etc. SO I've been thinking of ways to turn a regular dessert into one of those. Here is the outcome and I LOVE them. These muffins have a soft, moist inside and the outside has a sweet and chewy texture just like a freshly baked churro. After they are baked, they're dipped in melted butter and dipped in a cinnamon sugar mixture, making them irresistible. Your family and friends will love them! 



For the muffins:

2 Cups all-purpose flour

1 Tbsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 Tbsp cinnamon

2 large eggs, room temperature

1 Cup 0% nonfat greek yogurt

1/3 Cup brown sugar, packed

1/3 Cup granulated sugar

1/4 Cup vegetable oil

1/2 tsp vanilla extract


For the cinnamon sugar topping:

1/2 stick (4 Tbsp) salted butter, melted

1/2 Cup granulated sugar

1 tsp ground cinnamon



1. Preheat your oven to 400F. Line a muffin tin with cupcake liners OR grease with a nonstick cooking spray. Set aside.

2. In a stand mixer with a paddle attachment or using a large mixing bowl, mix the flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, mix whisk together the eggs, yogurt, brown sugar, white sugar, vegetable oil and vanilla extract until smooth. Slowly add the wet mixture to the dry mixture and fold it in until it's all moistened. Careful not to overmix or else it'll get tough. Fill up your muffin tins 3/4 full. Recipe makes 12 muffins. Bake for 13-15 minutes or until a toothpick inserted comes out clean. Let cool.

3. While the muffins are cooling, make the topping. Melt the butter in a microwave safe bowl. Then in a separate bowl, mix together the sugar and cinnamon. Dip each muffin in the melted butter, then in the cinnamon sugar mixture so the entire top of the muffin is covered in sugar.

4. EAT!!!