Churro Muffins

I made these for a coworker’s birthday last week, and I am extremely happy with the results.  When I found them, they were simply called “Cinnamon Sugar Donut Muffins”.  When the time came for the actual eating of the muffins, someone said that they tasted exactly like churros.  Ahhh…churros….If you’ve never had one, they are very near to heaven.  They normally come in a long and thin shape, usually fried before being coated in cinnamon sugar.   Disneyland has a churro stand around every corner.  Alas, they are a little harder to come by in its East Coast cousin, the Magic Kingdom in Walt Disney World, which is right around my corner. 

Anyway, I loved these little guys so much, that I really can’t wait to make them again! 

Original Recipe is here:


What You Need:

For the Muffins

2 cups flour

1 ½ cups sugar

2 tsp baking powder

1 tsp cinnamon

½ tsp salt

1 egg

1 1/4 cups milk

2 tbs unsalted butter, melted

½ tsp vanilla extract


For the Topping

4 – 6 tbs unsalted butter, melted

½ cup sugar

½  tsp cinnamon


And Here’s What You Do:

  1. Preheat oven to 350 degrees and either grease the muffin pan or line them with paper liners
  2. Whisk together the milk, melted butter, vanilla and egg in a bowl. In a separate bowl, sift together the flour, baking powder, sugar, cinnamon and salt. Pour the wet ingredients into the dry and mix well until your batter is smooth. It will be reminiscent of pancake batter, so pretty thin.
  3. Fill each muffin cup about ¾ of the way full.  Bake for 15 -17 minutes, or until a toothpick comes out clean.  Let the muffins cool a few minutes
  4. While muffins are cooling, prepare the topping by melting the butter and combining the sugar with the cinnamon.  Do not combine with the melted butter.  Brush the butter on top of the muffins with a pastry brush.  Dip the tops of the muffins in the sugar and cinnamon mixture to coat.  Alternatively, you could dip the entire muffin in the cinnamon sugar mixture after removing from the paper liners and coating with butter.


What I Did:

Okay, so I broke my own rule and didn’t post the recipe exactly as I found it.  The above is what I did.  When I found the recipe, it called for dipping the entire muffin in the cinnamon sugar mixture, but I thought that they would be good with just the tops done.  And I was right!



The coworker who I made these for had some really good ideas on some different spins that I could do for these.  She is a cupcake goddess, and given enough funding I would quit my job, make her quit hers and we would go and open our own bakery.  Keep an eye out, it just may happen…

Anyway, the best that I can decipher through the muttered mouthfuls was that these were very good.  I made two other types of muffins to go with them, and I think that next week we may visit this muffinpalooza again…


Until Next Time,

Peace, Love, and Cupcakes



Peanut Butter Oatmeal Chocolate Chip Cookies

So I’m off the pumpkin, but only for a little while…

It feels as though we celebrate all things fall for so long that we should be past Halloween by now.  But, here we are, staring at another eight days before the spookiness begins.  Of course, that also means that all I want to do is eat and bake, and then eat more!  Besides, that is what you are supposed to do when the weather gets cool, right?

Right, this is Florida, and we’re getting a resurgence of 90 degree weather.  Awesome.  I’ll go back to wearing my shorts and sipping on my icy drink…

Anyway, after being absent for a few weeks, I thought that I would start off with a standard cookie for you to enjoy.  Life gets in the way a little bit sometimes, and so does that cruise ship that we got off of a week ago!  Speaking of which, if you’ve ever been on a Carnival ship, you can understand my obsession with their warm chocolate melting cake.  I have found the recipe online, and I am determined to try it!

So, here’s the cookie of the week:  Peanut Butter Oatmeal Chocolate Chip Cookies.  I need to come up with a better name..

Original Recipe is Here:

What You Need:

½ cup butter, softened

¾ cup sugar

¾ cup brown sugar

¾ cup peanut butter

1 egg

1 tsp vanilla extract

1 cup flour

1 tsp baking soda

½ tsp salt

1 cup oats

1 cup semi sweet chocolate chips


And Here’s What You Do

  1. Preheat oven to 375 degrees.
  2. Cream together butter, peanut butter, and sugars until light and fluffy.  Add egg and vanilla.
  3. Sift together the flour, baking soda, and salt.  Add to wet mixture until combined.
  4.  Stir in oats and chocolate chips.  Drop by rounded tablespoonfuls onto cookie sheets.  Flatted with the bottom of a glass, or press down with a fork in a criss-cross pattern.
  5. Bake for 6-9 minutes or until the edges begin to brown.  Cool on wire racks.


What I Did

Sometimes I feel like the laziest baker in the world.  You know where it says ‘sift together the flour, baking soda…” above?  I didn’t.  I added it all straight to the wet mixture, starting with the baking soda.  Measured it straight into the mixer.  Do not pass go, do not collect $200.  Do I feel like a cheat?  Sometimes.  Have I noticed a difference when I follow the directions to the letter?  No.  Does Scott love me any less because I don’t follow the recipe exactly?  No.

I guess my point here is: You can make some short cuts in baking and still have things turn out perfect.  Since I discovered what “cream together until light and fluffy” meant, that is one step that I haven’t skipped.  But it doesn’t mean that my cookies were inferior because I didn’t take the time.  Long story short, don’t feel bad if you don’t mix things in the right order or forget to sift the flour.

However, this is cookies we are talking about.  Cake is a whole other subject.  There’s a reason I don’t make many cakes (if ever).

Anyway, moving on.  It says to bake these cookies for 6-9 minutes.  At 6 minutes, the edges were lovely and brown, but the cookies themselves were in no shape to move from the sheet.  So, I let them stay there and set up for a while.  Now they are holding up like little champions!



Scott didn’t say much about them when he first tried them.  However, there is a distinct lack of cookie from the time I went to work this morning to the time that I came home.  I will take that as a good sign.

Until next time,

Peace, Love, and Cupcakes