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Churro Cruffins

Churro Cruffins combine the crispy, sugary goodness of churros with the flaky delight of muffins, making them a perfect breakfast or snack indulgence.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 pieces
Course: Breakfast, Dessert, Snack
Cuisine: American, Fusion
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Dough
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup chilled unsalted butter, cubed Chilled for flaky texture
  • 3/4 cup milk
  • 1 large egg
  • 1 teaspoon vanilla extract
For Coating
  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and grease a muffin tin with butter or non-stick spray.
  2. In a large bowl, mix together the flour, sugar, baking powder, cinnamon, and salt until well combined.
  3. Add the chilled butter cubes to the dry ingredients. Use a pastry cutter or your fingers to blend the mixture until crumbly, resembling coarse sand.
  4. In a separate bowl, whisk together the milk, egg, and vanilla extract. Pour this mixture into the dry ingredients and stir until just combined.
  5. Turn the dough out onto a lightly floured surface and gently knead it a couple of times. Roll it into a rectangle about 1/2 inch thick.
  6. Brush melted butter over the dough and then sprinkle with cinnamon sugar.
Baking
  1. Roll the rectangle tightly into a log and slice it into 6 equal sections.
  2. Place each section upright in the greased muffin tin.
  3. Bake for 20-25 minutes or until golden brown and cooked through.
Finishing Touches
  1. Once baked, remove them from the oven and immediately toss your cruffins in the cinnamon sugar mixture.
  2. Let them cool slightly before serving.

Notes

Serve with coffee, milk, chocolate sauce, or vanilla ice cream. Store in an airtight container for 2-3 days or freeze for up to a month.