Saturday, March 7, 2015

Nutella Stuffed Cinnamon Sugar Muffins

These Nutella Stuffed Cinnamon Sugar Muffins are so delicious having a moist muffin with a heaping scoop of Nutella in the middle then the muffin rolled in a cinnamon sugar mixture. Cant it get any better, these are so good, you just cant eat one of these, perfect combination of ingredients.

These are great for all you Nutella lovers, now who doesn't love Nutella, well if you have never had it, try it you will love it. I have a Nutella and peanut butter sandwich all the time, I am always looking for recipes with Nutella, then I saw muffin, and cinnamon and sugar and said you cant go wrong with these, so yes I keep making these because my family loves them. To get a great price on Nutella Costco ha a great price you get 2 big jars for about 10 dollars and that is well worth it. Enjoy..

  • 1/3 cup (5 Tablespoons) butter, softened 
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup milk 
  • 1 and 1/2 cups  white whole wheat flour, or all purpose flour or half and half of each 
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 8 teaspoons Nutella

Cinnamon sugar topping

  • 1/4 cup granulated sugar
  • 2 teaspoons cinnamon
  • 3 Tablespoons butter


1. Preheat oven to 425 degrees, then spray muffin pan with cooking spray and then set aside.
2. In a large mixing bowl cream butter and sugar together on medium speed for about 2 minutes. Add in the egg, vanilla extract, and milk.

3. Using a spatula gently stir in flour, baking powder, cinnamon, nutmeg, and salt. Just stir until combined. Do not OVER MIX 
4. Spoon 1 heaping Tablespoon of batter into muffin cavity. Layer with 1 teaspoon Nutella in the center and spoon another heaping Tablespoon of batter on top. The muffin tins are going to be almost completely full. That is normal. This recipe will make 8 muffins. Fill the empty muffin tins halfway with water for even baking.
5. Bake at 425 for 5 minutes. Leave the muffins in the oven, then reduce temperature to 350 degrees and then bake for an additional 12-17 minutes until batter is set. Allow muffins to cool for about 10 minutes.
6. While the muffins are cooling, make the cinnamon-sugar topping. Melt the butter for about 40 seconds in the microwave or until completely melted. 
7. In a separate small bowl, stir together the sugar and cinnamon. Dip the top of each muffin into the melted butter and dip into the cinnamon-sugar mixture. Swirl the muffins completely around in the cinnamon-sugar a bit until you get a good thick coating. Set on cooling rack. Store in a airtight container for about a week but they will not last..

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