Pink Cinnamon Sugar Churro Muffins

When a Churro and a Muffin Fall in Love…

Hey there, friend! Come on in, my kitchen is warm, the oven is preheating, and I’m about to share a recipe that’s pure, unadulterated joy in a muffin tin. Have you ever been at a fair, mesmerized by the golden swirls of churros tumbling into a cloud of cinnamon sugar? That magical, crispy-on-the-outside, soft-on-the-inside, heart-happy feeling? I’ve always wished I could capture that in a form I could enjoy with my morning coffee, without needing a deep fryer.

Well, my fellow flavor-chaser, I’ve done it. And I’ve made it pink.

These Pink Cinnamon Sugar Churro Muffins are my latest obsession. They take everything we adore about a classic churro—the warm spice, the sugary crunch, the impossibly tender interior—and bake it into a fluffy, bakery-style muffin. The pink hue is our fun, celebratory twist, making them perfect for Valentine’s Day, a girly brunch, a birthday treat, or just because Tuesdays deserve a little extra sparkle. They’re soft, sweet, and utterly coated in cinnamon bliss. So, tie on your favorite apron (the messy one is always the best), and let’s make something delicious that will make your whole house smell like a happy carnival.

The Day I Met “The One” (The Churro, I Mean)

My love affair with churros started not in Spain or Mexico, but at a rickety little stand at my local county fair. I was about eight years old, clutching a fistful of tickets, the air thick with the scent of popcorn and livestock. My grandma, seeing my wide eyes, led me by the hand to a vendor who was pulling long, golden ropes of dough from a bubbling fryer. He tossed them into a paper bag filled with cinnamon sugar, gave it a vigorous shake, and handed me a warm, greasy paper cone.

That first bite was a revelation. The crackle of the sugary crust gave way to a soft, steamy, pillowy center. It was messy, it was simple, and it was absolute perfection. I was covered in sugar for the rest of the day, but I didn’t care. That memory—the warmth of my grandma’s hand, the sound of the carnival, the life-changing magic of that first churro—is baked right into the soul of this recipe. It’s that feeling I’m always trying to recreate in my kitchen, and today, we’re doing it with these gorgeous pink muffins.

Gathering Your Sweet, Simple Ingredients

Part of the beauty of this recipe is its simplicity. You likely have most of these ingredients in your pantry right now! Here’s what you’ll need, along with a few of my chef-y insights to help you along the way.

For the Muffins:

• 1 1/2 cups all-purpose flour: The reliable backbone of our muffin. For a slightly lighter crumb, you can swap in 1/2 cup cake flour, but all-purpose works beautifully.
• 1 1/2 teaspoons baking powder: Our leavening hero! This is what gives the muffins their lovely lift and fluffy dome. Make sure it’s fresh for the best rise.
• 1/2 teaspoon salt: Don’t skip this! Salt is a flavor enhancer that makes the sweetness and cinnamon pop. It balances everything out perfectly.
• 1/2 cup granulated sugar: For that classic, straightforward sweetness we know and love.
• 1/4 cup brown sugar: My secret weapon! The molasses in the brown sugar adds a subtle depth and moisture that makes these muffins incredibly tender.
• 1/2 cup unsalted butter, melted: This adds rich flavor and creates a beautifully soft texture. Using unsalted lets you control the salt level.
• 1/2 cup milk: Whole milk will give you the richest result, but any milk you have on hand will work just fine.
• 1 teaspoon vanilla extract: The aromatic soul of so many baked goods. It adds a warm, comforting note in the background.
• 1 large egg: Our binding agent, bringing everything together and adding structure.
• A few drops of pink food coloring (optional but fun!): Use gel food coloring for a vibrant pink without thinning the batter. For a natural option, a tiny bit of beet powder works wonders!

For the Topping:

• 1/2 cup granulated sugar: We’re creating that iconic churro crust. The fine granules stick perfectly.
• 1 tablespoon cinnamon: Use the good stuff! The fragrance should make you smile. This is the heart of the churro flavor.
• 1/4 cup butter, melted: This is our edible glue, helping that glorious cinnamon sugar stick to every nook and cranny of our warm muffins.

Let’s Bake: Step-by-Step to Muffin Heaven

Ready? This is where the magic happens. I’ll walk you through each step with all my favorite tips and hacks to ensure muffin perfection.

1. Preheat and Prep. First things first, get that oven preheating to a cozy 350°F (175°C). This ensures a steady, even bake from the moment your muffins go in. Now, line your muffin tin with pretty paper liners or give each cup a generous greasing with butter or non-stick spray. I’m a sucker for liners—they make cleanup a dream and they look so cute!
2. Whisk the Dry Team. In a medium bowl, grab your whisk and combine the all-purpose flour, baking powder, and salt. Whisking instead of stirring incorporates a little air and makes sure our leavening is evenly distributed, so no one gets a bitter bite of baking powder. Set this bowl aside; this is our “dry team.”
3. Mix the Wet Team. In a larger bowl, let’s bring the “wet team” together. Add the granulated sugar, brown sugar, and that glorious melted butter. Whisk them until they’re smooth and combined. Now, pour in the milk, crack in the egg, and add the vanilla extract. Whisk it all together until it’s a smooth, homogenous mixture. Chef’s Tip: Let your melted butter cool for a minute so it doesn’t cook the egg when you mix it in! Now, for the fun part: add a few drops of your pink food coloring and whisk until you achieve your perfect shade of rosy bliss.
4. The Grand Union. Here’s the most crucial step for tender muffins: DO NOT OVERMIX! Pour your dry ingredients into your wet ingredients. Using a spatula, gently fold them together. Stop when you no longer see streaks of flour. A few little lumps are totally, 100% okay—I promise! Overmixing develops the gluten in the flour and leads to tough, dense muffins, and we are all about that soft, fluffy life.
5. Bake to Golden Perfection. Using a spoon or a cookie scoop, divide that beautiful pink batter evenly among your 10 prepared muffin cups. I like to fill them about 2/3 to 3/4 of the way full for that perfect bakery-style dome. Slide the tin into your preheated oven and bake for 16-18 minutes. You’ll know they’re done when the tops are springy to the touch and a toothpick inserted into the center comes out clean or with a few moist crumbs. Your kitchen will smell absolutely incredible.
6. The Churro Transformation. As soon as the muffins are out of the oven, let them cool in the pan for just 5-10 minutes. They need to be warm, not scorching hot, for the next step. While they’re cooling, mix your 1/2 cup of sugar and 1 tablespoon of cinnamon in a shallow bowl. In another small bowl, have your 1/4 cup of melted butter ready. Now, the fun part: working with one muffin at a time, use a pastry brush (or just carefully dip it!) to coat the top and sides with melted butter. Then, gently roll it in the cinnamon sugar bowl, pressing lightly to make sure every surface gets a generous, crunchy coat. You’ve just created a churro in muffin form!

How to Serve These Rosy Beauties

Okay, the hard part is over (resisting eating them all straight from the cooling rack, that is). Now, let’s talk about serving these gorgeous muffins. They are absolute stars all on their own, still slightly warm from the oven, with a glass of cold milk or a hot cup of coffee.

For an extra decadent treat, why not take them to the next level? Serve them with a side of rich, dark chocolate sauce for dipping, just like a traditional churro. A dollop of freshly whipped cream or a drizzle of vanilla glaze (just mix powdered sugar with a tiny bit of milk and vanilla) would be divine. They are the ultimate show-stopper for a brunch spread, paired with fresh fruit to balance the sweetness. Arrange them on a beautiful cake stand and watch them disappear!

Get Creative! Fun Flavor Twists & Swaps

I love this recipe because it’s a fantastic canvas for your own creativity. Here are a few of my favorite ways to mix it up:

• Chocolate Chip Churro Muffins: Fold 3/4 cup of semi-sweet or milk chocolate chips into the batter right before you portion it out. The melty chocolate with the cinnamon sugar is a match made in heaven.
• Dulce de Leche Surprise: Fill the muffin cups halfway with batter, add a teaspoon of store-bought dulce de leche, then top with more batter. You’ll get a gooey, caramel center that’s absolutely to die for.
• Apple Cinnamon Twist: Add 3/4 cup of finely chopped apples (like Granny Smith) and 1/2 teaspoon of apple pie spice to the batter for a cozy, fall-inspired version.
• Gluten-Free & Dairy-Free Friendly: You can easily make this recipe work for dietary needs! Use a 1:1 gluten-free flour blend and swap the milk for your favorite non-dairy alternative (almond or oat milk work great). Use vegan butter or coconut oil for melting.
• Rainbow Fun: Skip the pink and divide the batter into bowls, coloring each one differently for a rainbow churro muffin party!

Chef Emily’s Kitchen Notes

This recipe has become a staple in my house, especially for bake sales and morning playdates. It’s evolved a bit from the first time I tested it—I found that using a mix of granulated and brown sugar was the key to that perfect, moist texture I was craving. And a little secret? I once ran out of vanilla extract and used almond extract instead. It was a happy accident that added a wonderful, almost marzipan-like flavor that was delicious! Don’t be afraid to make it your own. The best recipes, like the best kitchen memories, are the ones you add your own personal dash of love to.

Your Muffin Questions, Answered!

I’ve gotten a few questions about this recipe over time, so I thought I’d answer the most common ones right here!

Q: My muffins turned out dense. What happened?
A: The number one culprit for dense muffins is overmixing! Remember, fold the dry and wet ingredients together until *just* combined. Also, make sure your baking powder is fresh. If it’s old, it won’t give you the lift you need.

Q: Can I make these ahead of time?
A: Absolutely! They taste best the day they’re made, but you can store them in an airtight container at room temperature for 2-3 days. The sugar coating might get a little less crunchy, but they’ll still be delicious. You can also freeze the un-coated, baked muffins for up to 3 months. Thaw and warm them slightly before coating in butter and cinnamon sugar.

Q: My cinnamon sugar isn’t sticking well. Help!
A: The muffins need to be warm enough to melt the butter slightly, creating a sticky surface. Make sure your butter for coating is melted and you’re brushing it on while the muffins are still quite warm. Don’t let them cool completely first!

Q: Can I use oil instead of butter?
A: You can, but the flavor will be different. Butter gives a richer, more bakery-style taste. If you do use a neutral oil (like vegetable or canola), the muffin itself will be slightly more moist, but you’ll lose that classic buttery flavor.

A Quick Note on Nutrition

Hey, I’m all about balance! But I also believe in enjoying life’s sweet moments fully. These Pink Cinnamon Sugar Churro Muffins are a treat, through and through. The nutritional information below is a general estimate per muffin (based on a yield of 10) and can vary based on specific ingredients used.

• Calories: ~210
• Carbohydrates: ~26g
• Fat: ~10g
• Sugar: ~15g
• Protein: ~2g

They’re perfect for a special weekend breakfast, a celebratory snack, or whenever you need a little pink pick-me-up. Life is too short not to enjoy a warm, sugary muffin now and then!

Your New Go-To Sweet Treat

And there you have it! My recipe for pure, pink, churro-inspired happiness. I hope you love baking these as much as I do. There’s something so satisfying about creating a treat that’s not only delicious but also filled with a little nostalgia and a whole lot of fun.

I’d love to see your beautiful creations! If you make these Pink Cinnamon Sugar Churro Muffins, please share a picture and tag me @TastyChow on social media. You’re a part of this kitchen community, and seeing your versions of my recipes truly makes my day.

Now, go forth and bake something wonderful. Until next time, stay hungry and kind!

— Emily 🧁