Oh my gosh, you have to try these Churro Cruffins! Imagine all the crispy, cinnamon-sugar goodness of a churro wrapped up in the flaky layers of a muffin. It’s like someone took the best parts of two amazing treats and made them even better together. The first time I made these, my kitchen smelled like a carnival – in the best possible way!
What I love most is how ridiculously easy they are to make. With just puff pastry, butter, and that magical cinnamon-sugar mix, you’re minutes away from warm, golden perfection. Whether you’re craving a sweet breakfast or need a quick dessert that’ll wow everyone, these Churro Cruffins never disappoint. Trust me, once you try them, you’ll be hooked!
Why You’ll Love These Churro Cruffins
Let me tell you why these little beauties will become your new obsession:
- That flaky, buttery texture that shatters perfectly when you bite into it
- Ready in under 30 minutes – faster than running to the bakery!
- Just 5 simple ingredients you probably already have
- Endless fun filling options – I’m partial to dulce de leche, but chocolate? Oh yes!
- The way your whole house smells like a cinnamon sugar wonderland
Seriously, what’s not to love?
Ingredients for Churro Cruffins
Gather these simple ingredients – I promise you won’t need anything fancy!
- 1 sheet puff pastry, thawed but still cold (trust me, cold is easier to work with)
- 1/4 cup unsalted butter, melted (I like to do this first so it’s ready when needed)
- 1/2 cup granulated sugar (regular white sugar works perfectly here)
- 1 tablespoon ground cinnamon (use the good stuff – it makes all the difference)
- Dulce de leche or chocolate spread (optional, but oh so delicious when piped inside!)
See? Nothing complicated – just pantry staples that come together in the most magical way!
How to Make Churro Cruffins
Okay, let’s make some magic happen! These come together so fast you’ll be amazed. Just follow these simple steps, and you’ll have perfect Churro Cruffins in no time.
Preparing the Puff Pastry
First things first – preheat your oven to 375°F (190°C). While that’s heating up, lightly flour your work surface. Unfold your puff pastry sheet (careful not to tear it!) and gently roll it out just enough to smooth any creases – about 1/8 inch thick is perfect.
Here’s my trick: brush the entire surface evenly with melted butter using a pastry brush. Not too much, not too little – you want every inch covered but not swimming in butter. Then, with a sharp knife or pizza cutter, slice the pastry into strips about 1 inch wide. I usually get about 6-8 strips depending on how big I want my cruffins.
Baking and Coating the Churro Cruffins
Now for the fun part! Take each strip and loosely roll it into a spiral shape, tucking the end underneath. Pop them into a greased muffin tin – they’ll look small now but puff up beautifully. Bake for 20-25 minutes until they’re gloriously golden brown and puffed up like little pastry clouds.
While they bake, mix your sugar and cinnamon in a shallow bowl. As soon as those beauties come out of the oven (careful, they’re hot!), roll each one in the cinnamon sugar while they’re still warm. The heat helps the coating stick perfectly. If you want extra crunch, do a double coat – I won’t judge!
Optional but amazing: once they’ve cooled slightly, use a piping bag to fill them with dulce de leche or chocolate. Just poke a small hole in the bottom and squeeze gently until you feel resistance. Pure heaven!
Expert Tips for Perfect Churro Cruffins
After making way too many batches of these (all in the name of research, of course), I’ve picked up some golden rules for churro cruffin perfection:
- Keep that pastry cold! Work quickly so the butter doesn’t melt before baking – cold pastry = maximum flakiness.
- Roll while warm – the cinnamon sugar sticks best when the cruffins are fresh from the oven but cool enough to handle.
- Don’t overstuff your muffin tin – they need room to puff up into those beautiful layers.
- For extra crunch, toss them in the sugar mixture again right before serving.
Follow these, and you’ll be a churro cruffin master in no time!
Ingredient Substitutions & Variations
One of the best things about Churro Cruffins is how easily you can make them your own! Here are my favorite swaps and twists:
- Vegan? Use plant-based butter and dairy-free puff pastry – works like a charm!
- Gluten-free? Many stores now carry gluten-free puff pastry that bakes up just as flaky.
- Feeling fancy? Try adding a pinch of cardamom or nutmeg to your cinnamon sugar mix.
- Filling options: Nutella, fruit preserves, or even cream cheese frosting make delicious alternatives to dulce de leche.
Don’t be afraid to play around – that’s half the fun!
Serving and Storing Churro Cruffins
Here’s the best part – eating them! Serve your Churro Cruffins warm when they’re at their absolute flaky best. The cinnamon sugar coating melts slightly, and that first bite? Pure magic!
Got leftovers? (Unlikely, but just in case!) Store cooled cruffins in an airtight container at room temperature for up to 2 days. To revive that fresh-baked crispness, pop them in a 350°F oven for 5 minutes – microwaving makes them soggy. Honestly though, they rarely last long enough to need storing!
Nutritional Information
Just so you know, these are an indulgent treat! Nutritional estimates vary based on ingredients and brands used, but each cruffin typically contains about 220 calories. Worth every bite though!
FAQs About Churro Cruffins
Can I freeze Churro Cruffins?
Absolutely! Just bake them without the cinnamon sugar coating first, then freeze in an airtight container for up to a month. When ready to serve, reheat in a 350°F oven for 10 minutes, then roll in fresh cinnamon sugar while warm.
Why did my puff pastry shrink?
Oh no! This usually happens if the pastry got too warm before baking. Remember to work quickly and keep everything cold. Also, don’t stretch the strips when rolling them – that tension makes them pull back in the oven.
Can I make these without a muffin tin?
Yes! Just form the spirals on a baking sheet – they won’t be quite as uniform, but they’ll still taste amazing. Watch the baking time though, as they might cook faster without the tin’s insulation.
Help! My cinnamon sugar won’t stick!
Two tricks: make sure you coat them while still warm (but not too hot), and pat the coating gently so it adheres. If it’s really not sticking, try brushing with a tiny bit more melted butter first.
What’s the best puff pastry brand?
I’ve had great results with both store brands and premium options – just look for all-butter puff pastry if you can find it. The butter flavor makes all the difference in these Churro Cruffins!
Final Thoughts
Go make these Churro Cruffins right now – I promise you’ll fall in love! Snap a pic and tag me when you do – I live for seeing your delicious creations!
Print
Churro Cruffins
- Total Time: 35 mins
- Yield: 6 cruffins 1x
- Diet: Vegetarian
Description
A delicious fusion of churros and muffins, these Churro Cruffins combine flaky puff pastry with a sweet cinnamon coating.
Ingredients
- 1 sheet puff pastry, thawed
- 1/4 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1 tbsp ground cinnamon
- Dulce de leche or chocolate spread (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Roll out the puff pastry sheet and brush with melted butter.
- Cut the pastry into strips and layer them into a muffin tin.
- Bake for 20-25 minutes until golden brown.
- Mix sugar and cinnamon in a bowl.
- While warm, roll the cruffins in the cinnamon-sugar mixture.
- Fill with dulce de leche or chocolate spread if desired.
Notes
- Use cold puff pastry for easier handling.
- Adjust sugar coating to taste.
- Serve warm for best texture.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cruffin
- Calories: 220
- Sugar: 15g
- Sodium: 95mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: churro cruffins, pastry dessert, cinnamon sugar
