1/3 cup unsalted butter, at room temperature (76 grams)
1/2 tsp pure vanilla extract
1 egg
1/2 cup milk
For the cinnamon-sugar topping
1/4 cup butter (57 grams)
1/2 cup sugar
1-1/2 tsp cinnamon
Instructions
Preheat the oven to 350° F / 177° C and spray a pan of mini muffin tins with cooking
spray.
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
Set aside. In the bowl of an electric mixture, beat together the sugar and butter on
medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and vanilla and
beat until well combined.
With the mixer on low speed, slowly alternate adding the flour mixture and milk, starting
and ending with the flour. Mix until just incorporated.
Use a small cookie scoop to fill each muffin tin and bake for 15-18 minutes, or until just
golden brown.
While the churro bites are baking, melt butter in a bowl and combine cinnamon and sugar
in a shallow dish.
When churro bites are done, immediately remove from the pan and dip top of each bite in
the butter and roll in the cinnamon sugar mixture. Enjoy immediately or store in an
airtight container for 2-3 days
Serving
Suggestions
Note- I didn't make any high altitude adjustments to the recipe; serve with chocolate or cajeta dipping sauce.
Originally Submitted
6/4/2015
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