Every once in a while I just need something super indulgent for breakfast. Most of the time that means doughnuts for my family. When our favorite doughnut shop retired earlier this year we were at a loss. We’ve tried many of the other neighborhood spots, but none of them are quite as good. Although I recently took a doughnut making class, I have not yet made them at home on my own. So I have succumbed to simply making muffins on a regular basis. This recipe is my version of a churro in muffin form. I hope you enjoy.
2 cups flour
1 cup milk or cream
2/3 cup brown sugar or granulated sugar (I used brown.)
1 tablespoon baking powder
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
8 tablespoons vegetable oil
4 tablespoons melted unsalted butter, 2 tablespoons sugar, 1/2 teaspoon cinnamon
- Heat oven to 400 degrees.
- In a large bowl start by whisking together flour, sugar, baking powder, salt and spices.
- Make an indentation in the center of the bowl and mix in the vanilla, milk and eggs.
- Spoon these into a well-greased mini-muffin baking tray. Bake for 12-14.
- When they are done pop them out of their tray and roll them quickly in the butter, sugar and cinnamon topping.