Churro Donut Holes – Cinnamon Sugar Bliss!
These churro-style donut holes are soft, fluffy, and coated in warm cinnamon sugar. They’re quick to make, easy to bake or fry, and perfect for breakfast, dessert, or snacking!
Ingredients
- For the Donut Holes:
- 1 cup all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ¼ tsp ground cinnamon
- 1 large egg
- ¼ cup sugar
- ¼ cup milk
- 2 tbsp butter melted
- 1 tsp vanilla extract
- For the Cinnamon Sugar Coating:
- ½ cup granulated sugar
- 1 tsp ground cinnamon
- 2 tbsp melted butter for brushing
Instructions
- Preheat Oven or Heat Oil
- Preheat oven to 350°F (175°C) if baking, or heat oil in a deep skillet if frying. Lightly grease a mini muffin pan or prep a tray.
- Mix Dry Ingredients
- In a bowl, whisk together flour, baking powder, salt, and cinnamon.
- Combine Wet Ingredients
- In a separate bowl, whisk the egg and sugar until combined. Add milk, melted butter, and vanilla extract.
- Make the Batter
- Slowly stir dry ingredients into wet until just combined. Do not overmix.
- Bake or Fry
- To Bake: Fill mini muffin pan and bake for 10–12 minutes until golden.
- To Fry: Drop spoonfuls of dough into hot oil. Fry until golden on each side (2–3 minutes per side). Drain on paper towels.
- Cinnamon Sugar Coating
- Mix sugar and cinnamon. Brush warm donut holes with melted butter and roll in the cinnamon sugar.
Notes
For extra flavor, add a pinch of nutmeg or drizzle with melted chocolate.
Best enjoyed warm. Reheat briefly in the oven or microwave before serving.
Can be stored in an airtight container for 2–3 days.