Mini Churro Donut Muffins

by Ala
24 Mini Donuts
25 min

If you love churros, donuts, and the excuse to justifiably eat them both for breakfast–trust me, these sugary babies are for you.

Mini Churro Donut Muffins are, as their name implies–ahem–the perfect balanced breakfast food. Okay, so they’re rolled in glorious cinnamon sugar post-baking, and maaaaybe they’re more like a donut/cake than a muffin–but they’re baked instead of fried, which has got to count for something…right?

And that makes them okay to consume for breakfast.

And lunch.

And dinner.

And maybe dessert, if your stretchy pants are feeling particularly stretchy.

We’ve been having a lot of sweets around here lately…and I mean a lot. The boy is a chronic snacker with an enviable metabolism and I’m always catching him rummaging through my kitchen for freshly baked sweets. Last week, I baked a batch of these donut muffins for my students, tucked them away in tupperware, went to the bathroom…and emerged again to the sound of a hastily closed plastic lid and smacking lips.

The upside of smothering all your baked treats in cinnamon sugar (besides the obvious): you’ll always catch the culprit. And this particular culprit agreed that the donuts were very good indeed.

As with all great things, you’ll need to coat the donut muffins in melted butter before proceeding to roll them in a snug, cozy coat of cinnamon sugar goodness. The butter-meets-sugar combo is what gives these breakfast treats extra crunch on the outside, so don’t skip this step!

My students, friends, and friends’ coworkers all RAVED about these Mini Churro Donut Muffins, and really–who can blame them? I recommend making a double or even a triple batch.

You know, just in case someone in the kitchen happens to eat half of them before they make it out the door.

Mini Churro Donut Muffins
Recipe details
  • 24  Mini Donuts
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
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For the donut muffins:
  • 1/2 cup white sugar
  • 1/4 cup butter, melted
  • 1 teaspoon ground cinnamon
  • 1/2 cup soy milk or milk
  • 1 teaspoon baking powder
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
For topping:
  • 1/4 cup butter, melted
  • 1/2 cup white sugar
  • 1 tablespoon ground cinnamon

Preheat oven to 350 degrees F. Lightly grease a mini donut pan and set aside.
In a large mixing bowl, combine sugar, butter, cinnamon, and soy milk (or milk). Add baking powder, flour, and salt. Fold in until just combined.
Fill mini donut cavities 3/4 of the way with batter. (You may need to make multiple batches depending on the number of cavities in your pan. Do not overfill.) Bake in preheated oven for 13-16 minutes, or until lightly golden on top.
Remove from oven and allow to cool slightly.
For topping:
Roll each donut muffin quickly in melted butter. (Do not soak the muffins for too long, otherwise they will get soggy.)
In a medium bowl, combine sugar and cinnamon. Roll each butter-dipped muffin in cinnamon sugar mixture until generously coated.
Serve while warm!
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