Styling and Photography by Sheera Segal
Food Prep by Rachel Bondi

These muffin tops include all the best parts of a muffin: a perfectly crackly top, warm spices, and obviously, chocolate. This treat comes together in minutes and delivers on all the flavors of our favorite Mexican dessert, complete with that creamy chocolate dipping sauce. Coffee, meet your new bestie.

Yields 14 muffin tops

• ½ cup sugar
• ⅓ cup maple syrup
• 2 eggs
• ⅔ cup oil
• ¼ cup applesauce
• 1 tsp vanilla extract
• 1½ cups flour
• 1½ tsp baking powder
• ½ tsp salt
• ½ cup + 2 Tbsp quick oats
• 1 cup chocolate chips, melted, for garnish

Cinnamon-Sugar Topping

• ⅓ cup sugar
• 2 tsp cinnamon
• ⅛ tsp salt
• ⅛ tsp cayenne pepper (optional)

To prepare topping, mix all ingredients and set aside.

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Whisk the sugar, maple syrup, eggs, oil, applesauce, and vanilla in a bowl until all combined. Add the flour, baking powder, and salt on top, then mix it in. Fold in the oats.

On the prepared baking sheet, portion out 3 Tbsp of batter per muffin top, leaving space in between so they can grow. Sprinkle the tops liberally with the topping.

Bake for 8–10 minutes. Allow to cool slightly.

To accomplish the full churro flavor, dip the side of each muffin top into the melted chocolate, or drizzle the melted chocolate over the tops of each muffin.