I recently hosted my Book Club girls for a little Saturday brunch. My Chilaquiles Frittata hit the table. Leaning into the Tex-Mex vibe, I thought a Churro inspired muffin might be a delightful accompaniment. I was not mistaken!
The Churro Mini Muffins are delicate in texture and flavor. A soft crumb subtly flavored with citrus and spices. The hot muffins are immediately tossed in cinnamon sugar... hence the "Churro." Of course, you could scale these muffins up... but I find the muffin to cinnamon sugar coating ratio just right when miniaturized. Plus they're delightfully pop-able!
Churro Mini Muffins
Ingredients
· 6 tbsp butter, softened
· ¾ cup sugar
· 2 egg whites
· 1 tsp vanilla extract
· ¼ tsp almond extract
· Zest of ½ orange
· ½ cup sour cream
· ½ cup milk
· 1 ¼ cup flour
· 1 tsp baking powder
· ½ tsp baking soda
· ¼ tsp cream of tartar
· ¼ tsp cinnamon
· ¼ tsp ground nutmeg
· ¼ tsp salt
For the cinnamon sugar
· ½ cup sugar
· ¾ tsp cinnamon
Preheat oven to 350F.
Liberally grease a mini muffin pan with non-stick spray.
For the muffins… In the bowl of a mixer fitted with a paddle attachment, cream together the butter and sugar until fluffy. Add the egg whites and mix to combine. Scrape down the bowl and add the vanilla, almond extract, orange zest, sour cream and milk. Once thoroughly combined, add the flour, baking powder, baking soda, and spices. Mix until just combined.
Do not over mix or the muffins will become tough.
Dollop about 2 tbsp of the batter into each well of the muffin pan.
Bake for 25-27 minutes or until a toothpick inserted in the center of the muffin comes out clean.
For the cinnamon sugar… while the muffins bake, combine the sugar and cinnamon in a small mixing bowl.
Immediately after removing the muffins from the oven, gently remove a muffin from the pan and toss the hot muffin in the cinnamon sugar until fully coated. Transfer the muffin to a wire rack to cool. Repeat with the remaining muffins while still warm.
Serve while warm or once cooled. These muffins are best enjoyed the same day otherwise the sugar has the tendency to dissolve on the surface of the muffin.
Makes 18 mini muffins
Gluten Free Friendly!
Substitute the flour for a GF flour blend. I recommend Better Batter for this recipe.
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