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Corn Muffin Churros

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  • Level: Intermediate
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: about 2 dozen churros
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Vegetable oil, for frying (about 6 cups)

1 8.5-ounce box corn muffin mix

1 1/2 cups all-purpose flour

1/3 cup sugar, plus more for sprinkling

1 teaspoon baking powder

2 teaspoons ground cinnamon

2 large eggs

1 teaspoon finely grated orange zest

2/3 cup buttermilk

Chocolate sauce or dulce de leche, warmed, for dipping


  1. Heat 3 inches of oil in a large, deep skillet until a deep-fry thermometer registers 340 degrees. Combine the muffin mix, flour, sugar, baking powder and 1 teaspoon cinnamon in a bowl. Stir in the eggs, orange zest and buttermilk and whisk until combined.
  2. Transfer half the batter to a pastry bag fitted with a large star tip (No. 844) and pipe 4-inch-long churros into the oil, about 4 at a time. (If you don't have a pastry bag, you can spoon the batter into the oil in lines.) Fry until golden, about 15 seconds per side, turning once. Remove with a slotted spoon to drain on paper towels. Repeat with the remaining batter.
  3. Combine the remaining 1 teaspoon cinnamon with sugar to taste and sprinkle over the churros. Serve warm with the chocolate sauce.