Instructions

• Preheat the oven to 350°F (180°C). Lightly grease a mini muffin pan.
• In a mixing bowl, whisk together ½ cup (100 g) granulated sugar, ½ stick (57 g) unsalted butter, melted, 1 large egg, ¼ cup (60 ml) milk, and 1 teaspoon pure vanilla extract until combined.
• In a separate bowl, whisk together 1 cup (120 g) all-purpose flour, ½ teaspoon baking powder, ½ teaspoon salt, and 1 teaspoon ground cinnamon.
• Add the dry ingredients to the wet ingredients and whisk until the batter is smooth and thin.
• Spoon the batter into the prepared mini muffin pan, filling each well about three-quarters full.
• Bake at 350°F (180°C) for 12–15 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are lightly golden.
• Remove the pan from the oven. Let the muffins sit in the pan for 2 minutes, then transfer them to a wire rack and cool until warm to the touch (about 3–5 minutes) so they can be handled.
• While the muffins cool, prepare the coating: put 3 teaspoons butter, melted, in one shallow bowl. In a second shallow bowl, combine ½ cup (100 g) granulated sugar and 1 teaspoon ground cinnamon; mix until uniform.
• Working one warm muffin at a time, dip or brush it in the melted butter to coat all sides, then roll it in the cinnamon‑sugar mixture until evenly coated. Place coated churro bites on a rack or plate to set.
• Repeat until all muffins are coated. Serve warm.