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Microwave Churro in a Mug - Did you know you could make this in the microwave?? it's a real game changer.

Microwave Churro in a Mug

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Hi Bold Bakers!

I wanted to try my hand at taking a traditional Spanish dessert and making it in a microwave. I think you will agree that the journey was fruitful. A Microwave Churro in a Mug has all of the qualities of the famous dessert including cinnamon sugar and chocolate but it’s mixed and cooked in just one mug.

Bold Baking Tips for Mug Meals

The cook time is based on my microwave which is 1200 Watts so your cook time may vary depending on the wattage of your microwave. When in doubt check your mug meal after 45 seconds just to make sure it is cooking ok. You can always cook it for 30 second intervals if you wish. Also, the mugs I use are small, roughly 6oz (¾ /1 cup) but feel free to use bigger.

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Mug recipes are real meals made fast. They are satisfying, single-serving recipes made with real food. For even more convenience, make them up the night before for a fast breakfast in the morning.

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Get more Mug Meal recipes from Around the World including a Calzone, Shakshuka, Thai Green Curry and Rice Krispie Treat.

5.0 from 3 reviews
Microwave Churro in a Mug
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 churro
Ingredients
  • 4 tablespoons all purpose flour
  • 2 tablespoons sugar
  • ⅛ teaspoon baking powder
  • 1/16 teaspoon baking soda
  • ¼ teaspoon cinnamon
  • 3 tablespoons milk
  • 1 tablespoon flavorless oil (vegetable, canola, sunflower)
  • 1 teaspoon cinnamon
  • 1 tablespoon sugar
  • 1 tablespoons roughly chopped chocolate
Instructions
  1. In a microwave safe mug mix together the flour, baking powder, baking soda, sugar and cinnamon
  2. Add in the vegetable oil and milk. Stir until this comes together into smooth batter ( Not to worry if there are a few lumps)
  3. Spoon the chopped chocolate into the center of the batter.
  4. Microwave for 45 seconds to 1minute or until the cake has risen and is firm to the touch (timing is based on my 1200W microwave so your timing might vary)
  5. Combine the additional cinnamon and sugar then generously sprinkle on top. Enjoy straight away!
Notes
Cooking time will vary greatly depending on your microwave and the width and depth of the mug. The mugs I use are small, roughly 6oz (¾ /1 cup)

Always keep a close eye on your mug while in the microwave so it doesn’t over flow or over cook.

⅛ teaspoon is simply a ½ of a ¼ teaspoon
1/16 teaspoon is simply a ¼ of a ¼ teaspoon
mug_logo_150
Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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29 Comments

  1. Lexi on February 2, 2017 at 4:39 pm

    Thank you very much for this recipe!!! I’ve been waiting for this for a very long time..

    • Profile photo of Gemma Stafford Gemma Stafford on February 3, 2017 at 12:07 pm

      Hi there,
      that is great, thank you, I am happy to hear that,
      Gemma 🙂

  2. Profile photo of Happinessismine Happinessismine on February 2, 2017 at 10:59 pm

    Hi Gemma just want you to know that I love your recipes and I have tried many of them ! Can you make another video for the worldwide recipes?❤❤

    • Profile photo of Gemma Stafford Gemma Stafford on February 3, 2017 at 11:07 am

      Hi there,
      Yes, I get lots of requests for this, I will certainly be adding more recipes from around the world as time goes on,
      Gemma 🙂

  3. Claire on February 3, 2017 at 3:45 pm

    I substituted nutella for the chocolate. Delicious!

    • Profile photo of Gemma Stafford Gemma Stafford on February 4, 2017 at 2:17 am

      Hi Claire,
      That is the idea, you are a genius! It really is about using what you have, and inventing your recipe,
      Gemma 🙂

  4. Kashish on February 4, 2017 at 1:42 am

    Hi gemma,
    I’m a huge fan of your mug meals . i tried this recipe today and i used granulated sugar but the sugar did not melt. Should i use powdered sugar instead?

    • Profile photo of Gemma Stafford Gemma Stafford on February 4, 2017 at 2:03 am

      Hi there,
      You would not use a heavy granulated sugar in anything which cooks this quickly. Caster sugar is a very fine granulated sugar, and in the US all granulated sugar is really fine, so it depends on where you live. If you cannot get caster sugar you may use powdered/icing sugar, but you may need a little more of that. I am glad you tried this recipe, you have learned something,
      Gemma 🙂

  5. Warda Naeem on February 4, 2017 at 12:57 pm

    Hi gemma i am confused. You have given two different measurements of cinnamon in this recipe why need another tsp of cinnamon when given 1/4 tsp first? How much do we need

    • Profile photo of Gemma Stafford Gemma Stafford on February 5, 2017 at 3:39 am

      Hi there,
      I can see your confusion, I will go back to edit this recipe.
      1/4 tsp cinnamon goes into the cake.
      The remainder is to make the cinnamon sugar for the top.
      Thank you for pointing this out to me,
      Gemma 🙂

  6. Taylor on February 5, 2017 at 6:29 pm

    Hi Gemma,

    Is it possible to substitute the milk with anything?

    • Profile photo of Gemma Stafford Gemma Stafford on February 6, 2017 at 1:01 am

      Hi Taylor,
      Do you use nut milks? if so any of these will work for you. It will be difficult to get this right with just water,
      Gemma 🙂

  7. Laiju on February 6, 2017 at 11:43 pm

    Yummmmm Gemma i just made it i just cant stop eating it 😍😍

    • Profile photo of Gemma Stafford Gemma Stafford on February 7, 2017 at 10:29 am

      That is the idea! tuck in,
      Gemma 🙂

      • _lollipops are tasty_ on February 11, 2017 at 2:57 am

        Yo yo yo Gemma
        I go Spain ever year and forever eat churros. I don’t see in market super often so eating this wes like in holidays yuumee. I like the choklate sourced because I like it on my toast so I use the leftover on toast because I like it on my toast because i dooo byyyyeeee
        Remember lollipops are TASTY 😆😆😆😆😆😆

        • Profile photo of Gemma Stafford Gemma Stafford on February 13, 2017 at 10:56 am

          Hi there,
          Yes, lollypops are tasty, this is true, lol!
          What a great name you have!
          I am happy that you like this recipe, and yes, chocolate sauce is wonderful, and I am happy that you have found it,
          Gemma 🙂

  8. Chamantha on February 11, 2017 at 4:35 am

    It came out great! I used brown sugar though.
    I absolutely enjoyed it. Thank you xx
    Would love it if you could make an Indian cuisine.

    • Profile photo of Gemma Stafford Gemma Stafford on February 13, 2017 at 10:46 am

      Hi there,
      That is great, well done you, I am happy that this worked for you.
      I ma trying to gen up on Indian cuisine, It is taking time!
      Gemma 🙂

  9. Izabella25 on February 20, 2017 at 2:58 am

    Hi Gemma,
    Can you keep on making more mug cake snack recipes , cause when i get home from school i am always hungry but my parents won’t let me eat a lot before dinner (to make sure i eat the dinner). So, can you suggest some recipes for me?

    P.S. I love your baking channel
    P.P.S. I am subscribed !

    • Profile photo of Gemma Stafford Gemma Stafford on February 20, 2017 at 11:47 am

      Hi Izabella, you have sensible parents! It is important to eat properly, and they may prefer you to have fruit or yogurt for your snack. I have some lovely frozen yogurt recipes here and even a recipe for making your own yogurt! this would be a great project for you 🙂

      • Izabella25 on February 21, 2017 at 8:36 am

        Thank you Gemma!

  10. Tarynn on February 24, 2017 at 3:43 pm

    I’m Mexican and I love a churro. Me and my nephew made this together and we absolutely loved it!! Thank you so much!

    • Profile photo of Gemma Stafford Gemma Stafford on February 26, 2017 at 7:34 am

      Hi there,
      I am delighted to hear that, especially from a Mexican! Kudos, I think, for me so 🙂
      I am happy that you tried this, and that you both enjoyed it too,
      Gemma 🙂

  11. poshumato on February 26, 2017 at 12:52 am

    This recipe was amazing! I loved the sugar and cinnamon on top. It is the first mug cake I have had that was cooked so evenly (I used a teacup so that may have added to the difference as well). It reminded me of a coffee cake or a snickerdoodle cookie in cake form! I loved that it didn’t have egg also. Made this twice, loved it both times.

    Side note: I didn’t have baking powder, so I substituted with one fourth as much baking soda, and it worked beautifully!

    • Profile photo of Gemma Stafford Gemma Stafford on February 26, 2017 at 6:12 am

      hi there,
      Great, I am really delighted that you are using the recipes and getting on well with this one. Well done you!
      Thank you for your kind comments, and for being in touch,
      Gemma 🙂

  12. TCtheshe on February 27, 2017 at 12:42 pm

    Hi Gemma,

    This is excellent! I halved the recipe, decreased the sugar and increased the cinnamon. I also used half whole wheat flour and half all-purpose. It definitely fixed my craving for cinnamon and chocolate. Thank you!

    TC the she

    • Profile photo of Gemma Stafford Gemma Stafford on February 28, 2017 at 6:21 am

      So, you basically invented your own recipe, well done you. I am all about you guys making these recipes your own. Well done 🙂

  13. Sofia on March 13, 2017 at 6:40 am

    Love you and love this recipe! 😀 <3
    I would like to know how many calories this recipe have 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on March 13, 2017 at 7:29 am

      Hi Sofia,
      I did not calculate this! You can presume that all of these recipes are quite calorific, if I do not tell you otherwise. On a quick calculation this will come in at about 400 calories.
      Thank you for being in touch,
      Gemma 🙂

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