Description
These Churro Donuts are delightful bite-sized treats inspired by classic churros, featuring a soft, golden baked donut hole coated in cinnamon sugar and filled with rich Chocolate SunButter. Perfect for a crowd or special snack, they’re baked to perfection and offer a comforting cinnamon flavor with a creamy chocolate-hazelnut finish.
Ingredients
Donut Batter
- 2 eggs
- 1/4 cup sugar
- 3 Tbsp coconut oil (melted, substitute with any oil or melted butter if needed)
- 1/3 cup milk (use dairy-free milk if needed)
- 1 tsp vanilla extract
- 1 cup flour (see notes for how to make gluten free)
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/4 tsp baking soda
- ⅛ tsp sea salt
Cinnamon Sugar Coating
- ⅓ cup sugar
- 2 tsp cinnamon
Filling
- ½ cup Chocolate SunButter
Instructions
- Beat: Preheat your oven to 350°F. In a mixing bowl, beat together the eggs, sugar, melted coconut oil, milk, and vanilla extract until well combined.
- Fold: Gradually fold in the flour, cinnamon, baking powder, baking soda, and sea salt to the wet mixture. Continue folding until there are no lumps of flour and the batter is smooth.
- Bake: Grease a mini muffin pan generously with oil. Spoon the batter into each cavity, filling about two-thirds full. Bake in the preheated oven for 10 to 12 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Prepare Coating: While the donuts bake, combine the sugar and cinnamon in a shallow bowl or pan to prepare the coating mixture for when the donuts come out of the oven.
- Coat: Remove the donuts as soon as they come out of the oven. Let them cool just enough to handle—still hot is ideal for the coating to stick. If using a silicone muffin pan, tilt the pan over the cinnamon sugar mixture and gently pop out about 8 donut holes into the bowl at once. Shake and stir the bowl to fully coat the donuts in cinnamon sugar. Transfer coated donuts to a separate tray and repeat with the remaining donuts. Allow them to cool completely before filling.
- Fill: Once the donut holes are completely cool, use a straw to gently poke a hole into the center of each donut, creating space for the filling but not going all the way through. Stir the Chocolate SunButter well to reincorporate any separated oil so the texture is semi-thick but spreadable. Fill a piping bag fitted with a medium-sized star tip with the SunButter. Insert the tip into each donut hole’s center and gently squeeze to fill, watching the donut expand slightly. Remove the tip carefully, allowing excess filling to ooze out slightly.
- Enjoy: Serve your churro donut holes fresh for best taste and texture. Store any leftovers in an airtight container at room temperature for up to 3 days.
Notes
- If using a silicone muffin pan, be gentle when popping the donuts out so they don’t break.
- To make the recipe gluten-free, substitute the flour with an equal amount of gluten-free all-purpose flour blend.
- Letting the donuts cool too long before coating may cause the cinnamon sugar to not stick well; coat them while still warm.
- You can substitute coconut oil with any preferred oil or melted butter.
- Chocolate SunButter is a chocolate-flavored sunflower seed butter; you may substitute with any chocolate nut butter if allergic to sunflower seeds.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
