These churro donuts are stuffed with chocolate sunflower butter and topped with a sweet cinnamon sugar mixture for a flavor explosion in every bite. Soft and fluffy, they’re baked, never fried, for a super easy fall inspired chocolate filled donut treat. Gluten free and dairy free friendly, too!
These Churro Donuts are sponsored by SunButter. All thoughts are my own. Thank you so much for supporting brands that make The Fit Peach possible!
Love churros? Love donuts? Hate deciding which one to eat? Me too! So, I combined them into one irresistible recipe, and let me tell you, these churro donuts are guaranteed to blow your mind. They’re pure decadence in every bite.
Even better, they’re super easy to make gluten and dairy free to meet all your dietary needs! Plus, they’re baked in the oven, making them healthier than donuts you’ll find at your local coffee shop and are a breeze to whip up at home.
For more homemade donut recipes, be sure to check out my gluten free apple cider donuts, vanilla glazed baked gluten free donuts, and chocolate protein donuts, too!
- Easily adjusted to fit your dietary needs
- Baked instead of fried
- Nut-free with gluten free option
- Come together in less than 30 minutes
- Kid friendly
Ingredients and Substitutions
For the churro donuts
- Eggs - This is what helps bind the ingredients together and gives your donuts structure. I haven’t tested this recipe with chia or flax eggs, but if you give it a try I would love to hear how it goes in the comments below!
- Sugar - Coconut sugar or regular granulated sugar provide an extra hint of sweetness.
- Coconut oil - Melted coconut oil is used to ensure the donuts stay soft and moist. Or, you can easily replace it with any other oil or melted and slightly cooled butter.
- Milk - Use dairy free milk, if needed.
- Vanilla extract - Used to enhance the rest of the flavors. Whenever possible, opt for pure vanilla extract instead of imitation vanilla.
- Flour - I used all-purpose flour for this recipe. To make these donut holes gluten free, swap the all-purpose flour with equal parts gluten free 1:1 flour, and add 1 tablespoon of apple cider vinegar with the wet ingredients. You won’t taste it! It just helps them rise.
- Cinnamon - To balance out the sugar.
- Baking powder and baking soda - Act as chemical leaveners, creating soft, fluffy homemade donut holes.
- Sea salt - Crucial in all baked goods!
For the coating
- Sugar - To incorporate the flavor of the coating with the batter.
- Cinnamon - A little spice to balance out the sugar and replicate the incredible taste of fresh churros.
- Chocolate SunButter - A nut-free, dairy-free filling that tastes similar to Nutella but is made with better-for-you ingredients!
How to Make Chocolate Filled Churro Donuts
This chocolate filled donut recipe is so simple to make! You'll need a large bowl, a piping bag, and a muffin pan.
Step 1: Prepare the donut batter. Beat the eggs, sugar, melted coconut oil, milk, and vanilla extract in a large bowl. Then, gently fold the dry ingredients into the wet, and mix until a smooth batter is formed.
Step 2: Fill the donut pan. Fill each cavity in your greased muffin pan roughly ⅔ of the way full with the donut batter. Bake the donuts in the oven at 350 degrees Fahrenheit until they’re fluffy and golden brown on top.
Step 3: Coat and fill the donuts. Mix the sugar and cinnamon coating together in a shallow pan or bowl. While the donuts are still hot, dip them in the mixture, making sure they are completely coated on all sides.
Once they have cooled enough to handle with your fingers, use a straw to poke a hole into the center of each homemade donut hole, stopping before it pokes all the way through. Fill a piping bag with a medium-sized star tip with the chocolate SunButter.
Insert the tip of the piping bag into the donut hole, and gently squeeze. Stop when you feel the donut expand and become plump or more circular in shape! Then, repeat this process until all of the donuts have been filled with chocolate.
- Use a silicone mini muffin pan if you can. This makes removing the donuts from the pan a lot easier and quicker.
- Make sure to toss the donut holes in the coating while they’re still hot. The heat from the donuts is what allows the coating to stick. If you let them cool too much, you will need to brush each donut with melted butter before tossing them in the cinnamon sugar coating.
- Stir the Chocolate SunButter well either in the jar or in a separate bowl. Natural oil separation occurs, and you want to incorporate it back into the sunflower butter so it’s thin enough to squeeze through a piping tip but thick enough to hold its shape.
These donut holes will be the softest and most flavorful the same day you make them. However, if you have leftovers, store them in an airtight container, being careful not to stack them on top of one another. They will keep fresh for up to 3 days out on the counter.
Frequently Asked Questions
No, they have similar ingredients sometimes, depending on the type of donut you’re making, but the process is much different.
Yes, you can use gluten free 1:1 flour along with 1 tablespoon apple cider vinegar to make these gluten free.
Yes, use dairy free milk in the donuts to make these completely dairy free.
check out these recipes for more sweet treats:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
For the donuts
- 2 eggs
- ¼ cup sugar
- 3 tablespoon coconut oil - melted, substitute with any oil or melted butter if needed
- ⅓ cup milk - use dairy-free milk is needed
- 1 teaspoon vanilla
- 1 cup flour - see notes for how to make gluten free
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon sea salt
- ⅓ cup sugar
- 2 teaspoon cinnamon
- ½ cup Chocolate SunButter
- Preheat oven to 350 F. In a bowl, beat together the eggs, sugar, melted coconut oil, milk, and vanilla extract.
- Fold in the flour, cinnamon, baking powder, baking soda, and sea salt until no flour clumps remain.
- Grease a mini muffin pan well with oil. Fill each muffin cavity about ⅔ of the way full with the donut batter. Bake in the preheated oven for 10 - 12 minutes until they’re golden brown on top.
- While the donuts are baking, mix the sugar and cinnamon together in a shallow pan or bowl. You want this to be set up so the donuts can be coated right after they come out of the oven.
- Only let the donuts cool until you’re comfortable touching them with your fingers. You want them to be as hot as possible so the coating sticks to the outside (see notes if you let them cool too long). If using a silicone muffin pan, gently tilt the pan over the bowl with the cinnamon sugar coating and “pop” about 8 donut holes into the bowl at a time. Give the bowl a big shake and stir to quickly coat the donuts in the coating. Transfer the donut holes to a separate plate or pan and repeat with another 8 donuts until they’re all coated. Let them cool completely before filling them.
- Once cooled, use a straw to poke a hole into the center of each donut hole, making sure not to poke it all the way through the donut. You want to simply create some space inside the donut for the filling. Stir the Chocolate SunButter well to incorporate any separated oil into the spread. The consistency should be semi-thick but not runny. Fill a piping bag fitted with a medium-sized star tip with the Chocolate SunButter. Place the tip into the hole of a donut hole and gently squeeze. You will feel the donut balloon out into more a circular shape. Stop squeezing and remove the tip. A little excess SunButter will ooze out which is okay. Repeat this process with all of the donut holes and enjoy!
- These churro donut holes are best enjoyed fresh but if you have some left over, store them in an airtight container where they will keep for up to 3 days out on the counter.
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