Chocolate Ganache Filled Churro Muffins

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Chocolate Ganache Filled Churro Muffins are absolutely as good as they sound. Moist, cinnamon sugar packed churro inspired muffins with a rich chocolatey centre. These are on another level to a classic breakfast muffin. I recommend these as a Saturday morning bake. I’d say they’re great to ‘grab and go’ in the week, but I doubt they’ll survive that long if your household is anything like mine!

I always keep muffin recipes simple: lots of moisture and minimal stirring for the best texture. I don’t recommend using any kind of electric mixer here. Over-mixing creates dense, hard muffins, and we don’t want that. On the plus side, that means that this recipe only needs one bowl and a wooden spoon! Once they go in oven, leave them alone – don’t adjust or check on them until they look done.

The recipe below makes 6 muffins, but of course, feel free to double it (I use a 6 hole muffin tin – like these ones)! The holes are made in the muffins after baking, and a little cooling, using the end of a wooden spoon. When filling with the ganache, I recommend making in a pyrex jug (like this) so it can easily be poured into those holes.

These Chocolate Ganache Filled Churro Muffins really are great for so many occasions, but for more muffin recipes, check out these Lemon Curd Muffins or these Bakery Style Blueberry Muffins. For videos, check my Instagram. I also have plenty more muffin and brunch inspiration on the blog!

Chocolate Ganache Filled Churro Muffins

Moist cinnamon sugar (churro style) muffins with a rich chocolate ganache centre made with cream and chocolate. Bringing together all that is good about churros into an awesome grab-and-go muffin form!

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 6

Author: Florence Jackson

Ingredients

• 165 g Plain Flour
• 110 g Granulated Sugar
• 1 tsp Baking Powder
• 2 tsp Ground Cinnamon
• Pinch of Salt
• 1 Medium Egg
• 50 g Melted Butter
• 75 ml Milk
• 30 ml Vegetable Oil
• 1 tbsp Granulated Sugar
• 1 tsp Ground Cinnamon

For the Ganache:

• 60 g Dark Chocolate
• 60 ml Double Cream (Heavy Cream)

Instructions

• Preheat the oven to 200C/180C Fan/Gas 6. Line a 6 hole muffin tin.
• In a large bowl, combine the dry ingredients (flour, baking powder, sugar, cinnamon, salt).
• Make a well, and pour in the liquid ingredients (milk, butter, oil and egg). Stir gently with a wooden spoon until just combined. 
• Scoop the batter evenly into each muffin hole, filling up to 2/3rds full.
• Combine the tbsp sugar and tsp cinnamon in a small bowl and sprinkle over the muffins before baking. Bake for 18-20 minutes – until golden brown on top.
• Let the muffins cool on a wire rack a little before making holes in the muffins for the ganache. Do this by using the end of a wooden spoon, or a piping nozzle – to create small holes in the centre of each muffin.
• Make the ganache by first chopping the chocolate as small as possible. Add the chocolate to a heat proof (e.g. Pyrex) jug.
• Then heat the cream in a pan on a very low heat (or the microwave, checking on it at 10 second intervals) until it feels hot (it should just start to bubble at the edges). Pour the cream over the chocolate and let sit for 1 minute before stirring together to form a chocolate ganache.
• Pour this mixture into the holes of each muffin. You may find the level drops as some cream/ganache mixture gets into the cracks of the muffins, so top up after 2 minutes if you want!
• Let set in the fridge for about 30 minutes before serving!