Mexican Chocolate Churro Muffins

Ingredients

• 2 cups flour, sifted
• 1 cup cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1 cup sugar
• 1 cup unsalted butter, melted
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup milk, room temperature

• 1 cup sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons unsalted butter, melted

Method

1. 01
   Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. 02
   In a large bowl, whisk together the sifted flour, cocoa powder, baking powder, baking soda, ground cinnamon, and salt.
3. 03
   In a separate bowl, beat the sugar and melted butter together until smooth. Add the eggs one at a time, mixing well after each addition.
4. 04
   Stir in the vanilla extract, then alternate adding the dry mixture and milk to the wet ingredients, beginning and ending with the flour mixture. Mix until just combined.
5. 05
   Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
6. 06
   Bake for 18 minutes or until a toothpick inserted into the center of a muffin comes out clean.
7. 07
   While the muffins are baking, prepare the cinnamon sugar topping by mixing the sugar and cinnamon in a small bowl.
8. 08
   Once the muffins are done, let them cool for 5 minutes in the pan. Then brush the tops with melted butter and sprinkle generously with the cinnamon sugar mixture.
9. 09
   Allow the muffins to cool completely on a wire rack before serving.