Best 7 Corn Muffin Churros Recipes
Indulge in a delectable fusion of Mexican churros and American corn muffins with this unique Corn Muffin Churros recipe. These delightful treats combine the crispy, airy texture of churros with the sweet, moist crumb of corn muffins, resulting in an irresistible snack or dessert. The recipe provides two variations: a classic churro dough and a corn muffin-inspired batter, allowing you to customize your churros to your preference. Both versions are then fried until golden brown and coated in cinnamon sugar for that irresistible crunch and flavor. Additionally, the article includes a vegan churros recipe and a cornbread churros recipe for those with dietary restrictions or preferences. Whether you're a fan of traditional churros, corn muffins, or simply enjoy trying new and exciting flavor combinations, these Corn Muffin Churros are sure to tantalize your taste buds.
Let's cook with our recipes!
CORN MUFFINS
Steps:
- Preheat the oven to 350 degrees F.
- Line 12 muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan.
CORN MUFFIN CHURROS
From Chef Claudia Sidoti comes her response to the Jiffy Corn Muffin Challenge published in the Food Network Magazine's Premier Issue. "I wanted to make something desserty but not too sweet. And I knwe frying would give it great texture." Can't wait to try these.
Provided by Julie Bs Hive
Categories Healthy
Time 1h
Yield 24 churros
Number Of Ingredients 10
Steps:
- Heat 3 inches of oil in a deep skillet to 340°. Combine the corn muffin mix, flour, sugar, baking powder, and just 1 teaspoon of the cinnamon. Add eggs, zest, and buttermilk. Whisk until combined.
- Put half the batter in a pastry bag fitted with a large star tip (#844) and pipe 4-inch long churros into the oil, fitting no more than four at a time in the pan. Fry until nice and golden about 30 seconds. Turn once during frying period. Remove from pan and drain on paper towels. Repeat process until you have used up the batter and have about 24 churros made.
- Combine the other 1 teaspoon cinnamon with sugar to taste and sprinkle over the churros. Serve warm with either the chocolate sauce or caramel sauce.
Nutrition Facts : Calories 90.7, Fat 1.8, SaturatedFat 0.5, Cholesterol 18.1, Sodium 139.9, Carbohydrate 16.3, Fiber 1, Sugar 5.2, Protein 2.3
CHURROS
Steps:
- Heat water, butter, salt, sugar, oil, vanilla extract and nutmeg to a rolling boil. Stir in flour. Stir vigorously over low heat until mixture forms a ball (about one minute). Remove from heat. Beat eggs in all at once. Continue beating until smooth. Let the dough cool. Place dough in a piping bag with a star tip. In a large frying pan, heat corn oil. Pipe the churros in long rods directly into the hot corn oil. Fry until golden brown on all sides. Dust with Cinnamon Sugar and serve with Chocolate Caliente.
- In a small bowl, mix sugar and cinnamon together and store in an airtight container.
- Bring milk to a boil. Add in chocolate and sugar. Stir over heat until chocolate is melted and sugar has dissolved.
RICH AND BUTTERY CORN MUFFINS
Made with plenty of melted butter and sour cream, these golden, lightly sweet corn muffins are moist, rich and delicately crumbly. If you can find coarsely ground cornmeal (as opposed the fine stuff that's on most supermarket shelves), you'll also get deep corn flavor and a pleasantly grainy texture. Serve these warm from the oven, slathered with even more butter, or halved and toasted under the broiler to crisp the surface. They'll even keep for a few days if you store them in the fridge, and freeze perfectly for up to a month.
Provided by Melissa Clark
Categories breakfast, breads, side dish
Time 40m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees, and generously butter the cups and tops of a muffin tin. (The muffins will overflow, and those crisp edges are delicious.)
- In a large bowl, whisk together cornmeal, flour, granulated sugar, baking powder, salt and baking soda.
- In a separate bowl, whisk together melted butter, sour cream, milk and eggs. Fold butter mixture into dry ingredients, then scoop batter into muffin tin (it will be very full). Sprinkle each muffin top with Demerara sugar.
- Bake until golden on the edges, 18 to 22 minutes. Cool on a wire rack for 10 minutes, then remove from muffin tin and cool to room temperature. Serve with even more butter.
DELUXE CORN MUFFINS
These tender corn muffins are the cream of the crop! Tender and moist, the muffins get a pleasing hint of sweetness from the easy homemade honey butter. -Angela Lively Baxter, Tennessee
Provided by Taste of Home
Time 35m
Yield 1 dozen (1/2 cup butter).
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first six ingredients. In another bowl, combine the egg, egg yolk, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in corn., Fill greased muffin cups three-fourths full. Bake at 400° for 18-23 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. , In a small bowl, beat butter and honey until blended. Serve with muffins.
Nutrition Facts :
BASIC CORN MUFFINS
A simple but delicious muffin recipe that can easily be dressed up by adding jalapenos, honey or anything else.
Provided by Doug Matthews
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
- In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
- Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.
Nutrition Facts : Calories 154 calories, Carbohydrate 22.5 g, Cholesterol 17.1 mg, Fat 5.9 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 0.8 g, Sodium 196.1 mg, Sugar 6.6 g
BEST EVER CORN MUFFINS
This recipe was handed down to me from my mother. It's easy to make and the ingredients are probably already in your kitchen. Enjoy!
Provided by CHAROLETTEKD
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 38m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla.
- In a separate bowl, stir together baking mix and cornmeal. Blend this mixture into the butter/egg mixture, alternately with the milk; stir just until combined. Spoon batter into prepared muffin cups.
- Bake in preheated oven for 20 to 30 minutes, until golden.
Nutrition Facts : Calories 163.8 calories, Carbohydrate 21.7 g, Cholesterol 42.3 mg, Fat 7.3 g, Fiber 0.4 g, Protein 2.8 g, SaturatedFat 3.5 g, Sodium 233.7 mg, Sugar 10.5 g
Tips:
- Make sure to preheat your oil to the correct temperature before frying the churros. If the oil is too hot, the churros will brown too quickly and not cook through. If the oil is not hot enough, the churros will be greasy and limp.
- Use a piping bag or a Ziploc bag with the corner cut off to pipe the churro batter into the hot oil. This will help you create even and consistent churros.
- Fry the churros in small batches so that they don't overcrowd the pan and cook evenly.
- Once the churros are golden brown, remove them from the oil and drain them on paper towels. This will help remove any excess oil.
- Serve the churros immediately with your favorite dipping sauce, such as chocolate sauce, caramel sauce, or whipped cream.
Conclusion:
Corn muffin churros are a delicious and easy-to-make treat that is perfect for any occasion. They are a great way to use up leftover corn muffins, and they can be enjoyed by people of all ages. These churros are a bit denser than traditional churros, but they are still light and fluffy, with a slightly sweet and savory flavor. The cornmeal gives them a unique texture and flavor that is sure to please everyone. So next time you have a craving for something sweet, give corn muffin churros a try!
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