July Recipes

Churro Muffins

Churro muffins
Hands On:
10 minutes
Total Time:
35 minutes


  • ½ cup Hy-Vee salted butter, softened, plus 1 tbsp, melted
  • ¼ cup Hy-Vee granulated sugar
  • 1 tbsp Hy-Vee ground cinnamon
  • 2 frozen puff pastry sheets, thawed
  • 1 Hy-Vee large egg, beaten
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Preheat oven to 350°. Brush sides and bottoms of 8 (3½-inch) jumbo muffin cups with melted butter; set aside.
Combine sugar and cinnamon in a small bowl. Cut thawed puff pastry sheets lengthwise in half. Roll each piece into a 24 x 8-inch rectangle. Brush with softened butter. Sprinkle with 3 tablespoon sugar mixture; set aside remaining sugar mixture.
Starting at one long side, roll each piece, jelly-roll style, into a log. Then cut each log lengthwise in half to make 8 pieces. Starting at one short side, roll each piece up, jelly-roll style, into a spiral; place each into a prepared muffin cup. Lightly brush with egg.
Bake 22 to 24 minutes or until edges are golden. Remove from muffin cups; roll in remaining sugar mixture.

Nutrition Facts

Serving Size: 1
Serves: 8
Amount Per Serving
Calories: 49
% Daily Value*
Total Fat: 4g 4%
Saturated Fat: 2g
Cholesterol: 8mg 3%
Sodium: 40mg 2%
Total Carbohydrate: 5g 2%
Dietary Fiber: 0g 1%
Sugars: 1g 2%
Protein: 1g 1%

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