Description
Delicious baked churro donut holes that are soft, fluffy, and coated in cinnamon-sugar, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon (plus extra for coating)
- 3/4 cup granulated sugar (divided)
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and 1/2 cup of granulated sugar until well combined.
- In another bowl, combine the melted unsalted butter, eggs, vanilla extract, and milk. Whisk until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Fill each mini muffin cup about 2/3 full with the batter.
- Bake for about 10-12 minutes, or until lightly golden and a toothpick comes out clean.
- Mix the remaining 1/4 cup of granulated sugar and 1 teaspoon of ground cinnamon in a shallow bowl.
- Let the donut holes cool for about 5 minutes, then roll each in the cinnamon sugar mixture.
- Serve warm and enjoy!
Notes
- Store in an airtight container at room temperature for up to 2 days.
- Reheat in the microwave for a few seconds if needed.
- For freezing, place in a freezer-safe bag and they can last up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 donut hole
- Calories: 120
- Sugar: 6g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Keywords: baked churro donut holes, dessert, sweet treats, cinnamon sugar