Churro Muffin Tops

Sima Kazarnovsky Sima Kazarnovsky
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These muffin tops include all the best parts of a muffin: a perfectly crackly top, warm
spices, and obviously, chocolate. This treat comes together in minutes and delivers on all
the flavors of our favorite Mexican dessert, complete with that creamy chocolate dipping
sauce. Coffee, meet your new bestie.

Yields 14 muffin tops

40m 6
Easy Vegetarian Pescatarian Parve Freezer-Friendly

Contains: Egg, Gluten, Wheat

Directions

Prepare the Topping

  1. Mix all ingredients and set aside.

Prepare the Churro Muffin Tops

  1. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a

    baking sheet with Gefen Parchment Paper.

  2. Whisk the sugar, maple syrup, eggs, oil, applesauce, and vanilla in a bowl until all combined. Add the flour, baking powder, and salt on top, then mix it in. Fold in the oats.

  3. On the prepared baking sheet, portion out three tablespoons of batter per muffin top, leaving space in between so they can grow. Sprinkle the tops liberally with the topping.

  4. Bake for eight to 10 minutes. Allow to cool slightly.

  5. To accomplish the full churro flavor, dip the side of each muffin top into the melted chocolate, or drizzle the melted chocolate over the tops of each muffin.

Credits

Notes:
Store in the refrigerator for three to four days or freeze for up to three months, wrapped individually and then placed in a freezer bag for best results.

Description:
Styling and Photography by Sheera Segal
Food Prep by Rachel Bondi

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