Description
Delight in the best of both worlds with these Churro Cruffins — a mouthwatering fusion of churros and croissants baked into muffin-sized treats. Packed with cinnamon sugar goodness and a tender, buttery crumb, these cruffins are perfect for breakfast or a sweet snack.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1/4 cup unsalted butter, melted
- 3/4 cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
Topping
- 1/3 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and ground cinnamon until evenly combined.
- Combine Wet Ingredients: In another bowl, melt the unsalted butter and then mix it thoroughly with the whole milk, eggs, and vanilla extract.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir gently until just mixed, taking care not to overmix to keep the batter tender.
- Fill Muffin Tin: Spoon the batter into the prepared muffin tin cups, filling each about two-thirds full to allow room for rising.
- Bake: Bake the cruffins in the preheated oven for about 15 minutes or until they turn golden brown on top and a toothpick inserted comes out clean.
- Coat in Cinnamon Sugar: While still warm, roll each cruffin in a mixture of granulated sugar and cinnamon to achieve the classic churro flavor and a sweet, crunchy coating.
Notes
- For best texture, do not overmix the batter to avoid tough cruffins.
- You can adjust cinnamon levels according to your preference for spiciness.
- Serve fresh and warm for the optimal churro experience.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Reheat briefly before serving to restore crispiness.
