Easy churro bites that are baked into fluffy moist balls, then dipped in cinnamon sugar. These churro bites are not deep-fried which makes them a healthier version of churros, and they make great party food!
Cinco de Mayo is just a few days away, and that makes me think of Mexican food! We’re huge fans of Mexican flavors, and always make quesadillas at home, as well as Instant Pot fajitas, tacos, and we put salsa on pretty much everything. And then comes the dessert. Are churros Spanish or Mexican? I’ve done a little research online and the answer is unclear. So no matter where did the churros originate from, I’ll still celebrate Cinco de Mayo with lots of churros!
Or, serve churros as dessert after a delicious seafood paella.
Churros are usually made in long shapes and are deeply fried. However, these churro bites come in bite size and are baked. So they’re easier to make, and a bit healthier. They’re also perfect for parties and can be eaten warm or cold.
How To Make Churro Bites
I use my Cake Pop Maker Machine to make the ball-shaped bites, because with that I can get airy and soft little balls of cake rather than dense ones with the food processor method. If you don’t have a cake pop maker machine, then a mini muffin baking pan works really well. The shape will be different but that’s the size that you’re looking for and they will taste the same.
Start by making the batter. You will need all-purpose flour, sugar, an egg, milk, baking powder, butter, salt, vanilla extract, and ground cinnamon. In a mixing bowl, whisk all of the ingredients together until well combined. The batter will be watery but smooth.
If using a cake pop maker, grease it and preheat it then bake the cake pops until golden. To check for doneness, insert a toothpick into the center of the cake pop and it should come out clean.
If using a mini muffin pan and baking in the oven. Lightly grease the muffin pan, and bake the mini muffins at 356°F (180°C) for 12-15 minutes or until a toothpick comes out clean from the center of a muffin.
Let the cake pops cool completely on a wire rack. This will take about 10-15 minutes, then coat them in cinnamon sugar (the best part!).
To coat the churros in cinnamon sugar. You will need 2 bowls, in one put melted butter. In the other, mix the granulated sugar with ground cinnamon.
Take each cake pop, dip it in butter and then transfer to the cinnamon sugar bowl. Let it coat with cinnamon sugar evenly from all sides then put in a plate. Repeat with the rest of the cake pops.
If you’re not a massive fan of cinnamon, you can reduce the amount of the ground cinnamon to half (1/2 teaspoon).
Make these churro bites for your next party, and your friends will love you forever!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Churro bites
Ingredients
- ½ cup (100 g) granulated sugar
- 1 cup (120 g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ stick (57 g) unsalted butter melted
- 1 large egg
- ¼ cup (60 ml) milk
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
For the coating:
- 3 teaspoons butter melted
- ½ cup 8 tablespoons (100 g) granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- In a mixing bowl, whisk all of the ingredients until well combined. The batter will be smooth and thin.
If using a cake pop maker:
- Grease the cake pop maker and preheat it then bake the cake pops until golden (fill the half all the way through). To check for doneness, insert a toothpick into the center of the cake pop and it should come out clean.
If using a mini muffin pan:
- Lightly grease the muffin pan, and bake the mini muffins at 350°F/180°C for 12-15 minutes or until a toothpick comes out clean from the center of a muffin.
For the coating:
- Take 2 bowls. Put the melted butter in one bowl, and mix the sugar with the cinnamon in the other one.
- Take each cake pop, put it in the butter first and coat it from all sides, then transfer to the sugar-cinnamon bowl and coat evenly from all sides.
Notes:
- This recipe has been tested using vegetable oil instead of butter, and it also worked fine.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Dania says
Hi! I would like to make these for Cinco de Mayo but to make them cottage food law compliant I can’t use butter to stick the cinnamon sugar coating. What alternative would you recommend? Melted coconut oil, or water? Or do you think there’s enough steam for it to stick fresh out of the oven? Thanks!
Diana says
Hi Dania! Melted coconut oil is a good alternative to butter and should help the cinnamon sugar stick well. There might be enough surface moisture right out of the oven, but using a light brush of coconut oil will give you more even coverage. Hope they turn out great!
Margaret says
These are so good and so easy. One thing – 3 tsp. butter for the coating is not nearly enough to do 2 dozen ‘bites.’
Little Sunny Kitchen says
Thanks for the note, Margaret! So glad you like the churro bites.
Lori Huber says
Great recipe. I used gf flour and oatmilk and they turned out great!