Save Soft, cinnamon-sugar muffin squares with a creamy cheesecake swirl, inspired by classic churros—perfect for breakfast or dessert.
I first made these cream cheese churro muffin squares for a weekend brunch and they disappeared in minutes. Everyone loved the swirl of cheesecake and the cinnamon-sugar crunch—no one missed real churros at all.
Ingredients
- Muffin Base: 2 cups all-purpose flour, 1 cup granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice, rested 5 min), 1/2 cup unsalted butter (melted and cooled), 2 large eggs, 2 tsp vanilla extract
- Cream Cheese Filling: 8 oz cream cheese (softened), 1/4 cup granulated sugar, 1 large egg yolk, 1 tsp vanilla extract
- Churro Topping: 1/4 cup granulated sugar, 1 1/2 tsp ground cinnamon, 2 tbsp unsalted butter (melted)
Instructions
- Prep the Pan:
- Preheat oven to 350°F (175°C). Line a 9x9-inch (23x23 cm) baking pan with parchment paper, leaving overhang for easy removal.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Combine Wet Ingredients:
- In another bowl, whisk buttermilk, melted butter, eggs, and vanilla. Pour wet ingredients into dry and mix until just combined (do not overmix).
- Assemble Batter:
- Spread about 2/3 of the batter evenly in the prepared pan.
- Prepare Filling:
- In a medium bowl, beat cream cheese until smooth. Add sugar, egg yolk, and vanilla. Beat until well combined.
- Swirl Cream Cheese:
- Dollop cream cheese mixture over the batter and gently swirl with a knife.
- Add Remaining Batter:
- Drop spoonfuls of the remaining muffin batter on top and lightly swirl again for a marbled effect.
- Bake:
- Bake 23 to 27 minutes or until a toothpick comes out clean from the center. Cool in pan for 10 minutes.
- Add Churro Topping:
- Mix sugar and cinnamon in a small bowl. Brush melted butter over warm squares, then sprinkle with cinnamon sugar.
- Cool & Serve:
- Let cool completely, then lift out and slice into 16 squares.
Save My kids always help with swirling the batter and topping—it is our favorite baking tradition before weekend breakfasts.
Notes & Substitutions
For a richer flavor, add a pinch of nutmeg to the muffin batter. You can swap buttermilk for plain yogurt if needed, and the squares pair well with coffee or Mexican hot chocolate.
Required Tools
All you need are mixing bowls, an electric or hand mixer, a 9x9-inch baking pan lined with parchment, a whisk, a knife or skewer, and a pastry brush for perfect results.
Nutrition Information
Each square contains about 220 calories, 10 g total fat, 28 g carbohydrates, and 4 g protein.
Save These squares are a fun twist on churros and sure to impress, whether for a cozy breakfast or a sweet dessert treat.
Recipe Questions
- → Can I substitute buttermilk with regular milk?
Yes, mix 1 cup milk with 1 tablespoon lemon juice and rest 5 minutes for a quick buttermilk alternative.
- → What makes these squares churro-inspired?
They feature a cinnamon-sugar topping and buttery texture reminiscent of classic churros.
- → Can I use low-fat cream cheese for the filling?
Yes, low-fat cream cheese works, but full-fat yields a richer, creamier swirl in the squares.
- → Can I bake in a different pan size?
A similar-sized pan works best. Adjust baking time if using a different pan for even cooking.
- → Is it necessary to use parchment paper?
Parchment paper helps lift out the squares and ensures easy clean-up. Highly recommended.
- → How should I store leftovers?
Cool completely, then store airtight in the fridge for up to 4 days. Enjoy cold or reheat before serving.