Cinnamon Churro Muffins with Hot Chocolate Sauce
Churro muffins are a delicious take on classic Spanish churros. Dip your soft fluffy cinnamon muffins into a cup of thick hot chocolate!
Servings: 8 muffins
Equipment
- 12 cup muffin pan
Ingredients
dry ingredients
- 1 1/2 cups all purpose flour, I use White Lily baking flour
- 1/2 cup white sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp nutmeg
wet ingredients
- 5 Tbsp unsalted butter, melted
- 1 large egg, room temperature, lightly beaten
- 1/2 cup buttermilk, warmed slightly so it's not cold. You can also used regular milk.
cinnamon sugar coating
- 4 Tbsp butter, melted
- 3/4 cup sugar
- 1 1/2 tsp cinnamon
chocolate sauce
- 1 cup half and half
- 1 cup dark chocolate, chopped, or dark chocolate chips or melting wafers
- 2 tsp cornstarch
Instructions
- Preheat your oven to 350F and butter or spray your muffin pan.
- Whisk together the dry ingredients in a mixing bowl.
- Add the wet ingredients and blend just until combined, but do not over mix or beat the batter. The batter will be lumpy.
- Scoop the batter evenly into 8 muffin wells. Bake for about 20 minutes* or until the muffins are risen and firm on top. They will still be pale when done, not golden brown. Check with a toothpick if you are unsure.
- While the muffins are baking prepare your cinnamon sugar topping by stirring the cinnamon into the sugar in a small bowl.
- Melt the butter in another small bowl. It helps to have a pastry brush for brushing.
- While the muffins are still warm brush them all over with the melted butter and immediately coat them on all sides with the cinnamon sugar. You may want to do 2 coats of sugar if some of it melts into the butter a bit.
- To make the chocolate sauce heat the half and half in a small saucepan. Dissolve the cornstarch in a couple of tablespoons of half and half and stir into the pan. Heat until steaming, and then add the chocolate, stirring constantly until the chocolate is completely melted. Keep heating until the mixture turns darker and starts to thicken. When you start to see it boil, remove from heat, it has thickened completely.
- Serve the hot chocolate sauce immediately with the warm muffins for dunking.
- Leftover muffins can be stored in an airtight container at room temperature for 2 days. Reheat individual muffins for 15-20 seconds in the microwave.
Notes
*Ovens vary greatly so baking times are only a suggestion. Keep an eye on your muffins as they are small and bake quickly.
Nutrition
Calories: 438 kcal · Carbohydrates: 50 g · Protein: 6 g · Fat: 24 g · Saturated Fat: 14 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 7 g · Trans Fat: 0.4 g · Cholesterol: 62 mg · Sodium: 218 mg · Potassium: 331 mg · Fiber: 3 g · Sugar: 26 g · Vitamin A: 481 IU · Vitamin C: 0.3 mg · Calcium: 112 mg · Iron: 4 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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