If you love chocolate and cinnamon then these chocolate churro muffins are for you.
A delicious twist on a classic treat, these chocolate churro muffins combine the rich, decadent flavor of a chocolate muffin with the sweet, cinnamon-infused essence of churros. Thanks to the sour cream in the batter, these muffins are incredibly light and airy in texture, which pairs perfectly with the slight crunch delivered by the cinnamon-sugar coating. Whether enjoyed with a morning coffee or as a sweet snack, these muffins will be a bright spot in anyones day.
A few notes:
- The sour cream: Any muffin I have made with sour cream has been fantastic. It adds richness (i.e. fat) to the batter without making it runny, resulting in a perfectly moist crumb for your muffins. The takeaway here: don’t skimp on the sour cream!
- Don’t over mix: These muffins (when made correctly) have a super light and tender texture. Which will be ruined if you over mix after adding in the flour. So make sure to fold the flour in gently with a rubber spatula until just combined. Leave a few streaks of flour if you have to.
- Only coat a few muffins at a time: The first time I made these muffins, I made the mistake of brushing all of my muffins with butter and then tossing them in the cinnamon sugar. In the grand scheme of things, this isn’t a huge deal, but the cinnamon sugar coating will stick better if the butter hasn’t fully sunk into the muffins yet. So if you remember, work in batches and only coat a few at a time.
Chocolate Churro Muffins
A delicious twist on a classic treat, these chocolate churro muffins combine rich, chocolatey goodness with a crisp, cinnamon-sugar coating. Perfect for breakfast or dessert, they deliver a delightful blend of fluffy muffin and cinnamon spice in every bite.
Equipment
- Muffin Tin
Ingredients
Muffin Batter
- ¾ Cup Sugar
- 2 Eggs room temperature
- ½ Cup Unsalted butter melted
- 1 Cup Sour cream room temperature
- 1 Tbsp Neutral oil vegetable or canola
- 1½ tsp Espresso powder optional
- 1 tsp Salt
- ½ Cup Cocoa powder
- 1½ tsp Baking powder
- ¼ tsp Baking soda
- 1 Cup Flour
Cinnamon Sugar Coating
- ¼ Cup Sugar
- 1 Tbsp Cinnamon
- Pinch of salt
- ¼ Cup Unsalted butter melted
Instructions
- Preheat the oven to 375℉ and grease the muffin tin.
- In a large bowl, whisk together the sugar and eggs.¾ Cup Sugar, 2 Eggs
- Then add the sour cream, melted butter, oil, espresso powder, and salt, whisking until well combined.½ Cup Unsalted butter, 1 Cup Sour cream, 1 Tbsp Neutral oil, 1½ tsp Espresso powder, 1 tsp Salt
- Next whisk in the cocoa powder, baking powder, and baking soda. Then fold in the flour until just combined, taking care to not over mix.½ Cup Cocoa powder, 1½ tsp Baking powder, ¼ tsp Baking soda, 1 Cup Flour
- Divide the batter among the wells of the muffin tin and bkae for about 20 minutes or the muffins are puffed and a toothpick comes out clean.
- While the muffins bake, combine the additional sugar, cinnamon, and a pinch of salt to make the cinnamon sugar coating in a medium bowl. Melt the additional butter in a small bowl and set both aside.¼ Cup Sugar, 1 Tbsp Cinnamon, Pinch of salt, ¼ Cup Unsalted butter
- Once baked, let the muffins cool in the pan for about 5 minutes before transferring to a wire rack. Working with a few muffins at a time, brush each muffin with melted butter and then toss in the cinnamon sugar coating. Repeat until all muffins have been coated.
- Serve warm and store any extras in an airtight container for up to 4 days.
Notes
- The sour cream: Any muffin I have made with sour cream has been fantastic. It adds richness (i.e. fat) to the batter without making it runny, resulting in a perfectly moist crumb for your muffins. The takeaway here: don’t skimp on the sour cream!
- Don’t over mix: These muffins (when made correctly) have a super light and tender texture. Which will be ruined if you over mix after adding in the flour. So make sure to fold the flour in gently with a rubber spatula until just combined. Leave a few streaks of flour if you have to.
- Only coat a few muffins at a time: The first time I made these muffins, I made the mistake of brushing all of my muffins with butter and then tossing them in the cinnamon sugar. In the grand scheme of things, this isn’t a huge deal, but the cinnamon sugar coating will stick better if the butter hasn’t fully sunk into the muffins yet. So if you remember, work in batches and only coat a few at a time.
