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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.
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.
Get more Mug Meal recipes from Around the World including a Calzone, Shakshuka, Thai Green Curry and Rice Krispie Treat.
Try These Recipes!
Watch The Recipe Video!
Microwave Churro in a Mug
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
- In a microwave safe mug mix together the flour, baking powder, baking soda, sugar and cinnamon
- Add in the vegetable oil and milk. Stir until this comes together into smooth batter ( Not to worry if there are a few lumps)
- Spoon the chopped chocolate into the center of the batter.
- 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)
- Combine the additional cinnamon and sugar then generously sprinkle on top. Enjoy straight away!
Recipe Notes
1/16 teaspoon is simply a ¼ of a ¼ teaspoon
First time I he done this I ruined the mug.
But second time I done it right. I love these recipes they are so easy. I am 14.
Two Tips for those who read this: How much dry things that much batter. Cook until you have dry outside layer you can see then it is completly cooked.
My pregnant butt needed a super quick churro substitute (yes NEEDED) used gluten free cup for cup type flour and it still turned out amazing! My husband smelled it and asked “was it hard to make?… I might need one too” Lol he made himself one after… SO good!
I loved this recipe it had just the right amount of flavour. I tried adding Apple instead of chocolate and it was just as good.
This was so delicious!!! Just what I was looking for. I made mine without chocolate because I didnt have any, but it was still so delicious!
I’ve been making this for years now. I love it and it NEVER fails. It’ seriously so easy and quick and doesn’t have the same issues other mug cakes tend to have! Thanks Gemma 🙂
This is 100% the best mug recipe on this website. It only takes about 5 minutes in total to make and the ending is heavenly
Hi Gemma! I love your recipes and especially the mug ones! They’re always delicious and have the right amount of flavor, whether it being sweet or salty. In many of your recipes, you say to use flavorless oil, however, I used olive oil and it tastes just as amazing. What does olive oil do that is different than any flavorless oil? Thank you for your wonderful recipes!!
Hello,
I have two questions (having tried to make 3 of these tonight). First of all, are all of your cakes cooked on High? I couldn’t find specifics anywhere, even watching your videos…
And secondly, most of the Mug Cake recipes call for an egg and some salt, but the Churro recipe calls for neither. Is that correct, or an oversight?
Thanks for sharing your recipes! =)
this was DELICIOUS. i’m a 13 yr old baker, who isn’t the best with baking, (as in i’ve almost started a fire multiple times lol) but this was super easy make!! looked a little funny but tasted great ♥︎
I have made this 4 times in the last few weeks. It is soooo good!! Thanks for the wonderful recipe, Gemma!!