Step 1:
Preheat your oven to 375°F (190°C). Grease a 24-cup mini muffin tin with butter or nonstick spray, making sure each cup is well-coated to prevent sticking.

Step 2:
In a small saucepan over medium heat, combine the milk, butter, and 2 tablespoons of sugar. Stir until the butter melts and the sugar dissolves. Once the mixture starts to steam (but before it boils), remove it from the heat.

Step 3:
In a medium mixing bowl, whisk together the flour, baking powder, salt, and nutmeg. This dry blend is your base—nutmeg gives it that subtle churro warmth.

Step 4:
Pour the warm milk mixture into the flour mixture, stirring until a thick batter forms. It should come together quickly and look a little like choux pastry at this stage—smooth, soft, and slightly sticky.

Step 5:
Add the egg and vanilla extract, then stir vigorously until fully incorporated. The batter will become glossy and slightly looser but still thick enough to spoon.

Step 6:
Spoon the batter into the mini muffin cups, filling each about 3/4 full. If you’re adding a filling, spoon in a small amount of batter, add a dab of Nutella or caramel, then top with more batter to cover.

Step 7:
Bake in the preheated oven for 18–20 minutes, or until the tops are puffed and golden brown. A toothpick inserted into the center should come out clean (unless you hit a gooey filling!).

Step 8:
While the poppers bake, mix the 1/2 cup sugar and cinnamon in a shallow bowl for the coating. This is your signature churro sparkle.

Step 9:
Remove the poppers from the oven and let them cool in the tin for about 5 minutes. Then carefully transfer them to a wire rack.

Step 10:
Brush each popper lightly with melted butter, then immediately roll in the cinnamon-sugar mixture until fully coated. The butter helps the coating stick and adds that irresistible richness.

Step 11:
Serve warm with dipping sauces on the side, or just eat them straight—warm, crunchy, and sugary perfection in every bite.