Churros Muffins
- Ready In:
- 50mins
- Ingredients:
- 10
- Yields:
-
18 muffins
- Serves:
- 18
ingredients
- 3 cups cake flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1⁄2 teaspoon ground nutmeg
- 2⁄3 cup vegetable shortening
- 1 3⁄4 cups granulated sugar, divided
- 2 eggs
- 1 cup milk
- 1⁄2 cup unsalted butter, melted and warm
- 1 1⁄2 teaspoons ground cinnamon
directions
- Preheat oven to 325 degrees F.
- Grease 3 6-cup muffin pans.
- In a medium bowl, whisk together flour, baking powder, salt and nutmeg.
- In a large bowl, using an electric mixer on medium speed, beat shortening and 1 cup of the sugar until light and fluffy. Beat in eggs, one at a time, until well blended and pale yellow.
- With the mixer on low speed, beat in flour mixture alternately with milk, making three additions of flour and two of milk, until just blended.
- Divide batter equally among prepared muffin cups.
- Bake in preheated oven for 23 to 26 minutes or until tops are golden. Let cool in pan for 5 minutes, then transfer to wire rack.
- Pour butter into a small bowl. In another small bowl, combine cinnamon and the remaining sugar. Roll warm muffins in butter, then in sugar mixture to coat. Return to rack and let cool.
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