These homemade churros bites are a delightful cross between a muffin and a donut hole, baked in the Instant Pot instead of fried. Coated in cinnamon sugar, they deliver all the cozy flavors of churros without the extra oil or heaviness. I like how quick they are to prepare and how I can control the amount of sugar and butter, making them a healthier treat option.

Why You’ll Love This Recipe

I enjoy these churros bites because they give me the classic churro flavor in a soft, poppable muffin form. I don’t have to deal with messy deep frying, and using the Instant Pot makes them almost effortless. The one-bowl batter means minimal cleanup, and they’re perfect for breakfast, dessert, or a quick snack. I also like that they’re easy to adapt for vegan or gluten-free diets, and they freeze beautifully for later.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Organic coconut sugar

• Unsalted butter or vegan butter, melted

• Cinnamon powder

• Milk or dairy-free milk (add more as needed)

• Baking powder

• Gluten-free baking flour or whole wheat flour

For coating:

• Butter, melted

• White cane sugar

• Ground cinnamon

Directions

1. In a mixing bowl, add melted butter, sugar, milk, and cinnamon powder. Stir well.

2. Add flour and baking powder, mixing until combined.

3. Grease the egg bite molds. Fill each mold halfway with batter.

4. Cover the mold with aluminum foil and place it on a trivet in the Instant Pot with 1 cup of water.

5. Cook on the “cake” setting for 10 minutes, then allow a 5-minute natural release before quickly releasing the remaining pressure.

6. Remove the foil and flip the mold onto a plate to release the bites.

7. For coating, melt butter in one bowl. In another bowl, mix sugar and cinnamon. Dip each bite in butter, then roll in cinnamon sugar. Let cool slightly before serving.

Servings And Timing

This recipe makes about 10–12 churros bites.
Prep time: 5 minutes
Cook time: 10 minutes
Additional time (cooling/releasing pressure): 5 minutes
Total time: 20 minutes

Variations

• Use whole wheat flour for a heartier texture.

• Make them vegan by swapping in dairy-free milk and vegan butter.

• Reduce sugar in the coating for a less sweet treat.

• Add a pinch of nutmeg or cardamom to the batter for a spiced twist.

• Try a chocolate sugar coating for a fun flavor change.

Storage/Reheating

I store leftover churros bites in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, I freeze them for up to 2 months. When reheating, I pop them in the microwave for 10–15 seconds or warm them in the oven at 300°F for 5–7 minutes to restore their softness.

FAQs

1. How Do I Prevent The Churros Bites From Sticking To The Molds?

I make sure to grease the molds well with butter or non-stick spray before adding the batter.

2. Can I Make These Without An Instant Pot?

Yes, I can bake them in a mini muffin pan at 350°F for about 10–12 minutes until a toothpick comes out clean.

3. Can I Prepare The Batter Ahead Of Time?

I prefer to make the batter fresh because baking powder starts working right away, but I can mix the dry and wet ingredients separately ahead of time and combine just before cooking.

4. What’s The Best Way To Coat Them Evenly?

I dip each bite fully in melted butter and then roll it gently in the cinnamon sugar mixture while still warm.

5. Can I Make Them Gluten-Free?

Yes, I use gluten-free baking flour, and they turn out just as fluffy as with regular flour.

Conclusion

These Instant Pot churros bites give me all the joy of a classic churro with none of the frying hassle. They’re quick, adaptable, and perfect for sharing—or keeping all to myself. Whether fresh from the pot or warmed up from the freezer, they’re a little taste of cinnamon-sugar comfort in every bite.