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Nutella-Stuffed Cinnamon Sugar Muffins

I had an in-person (finally!) gathering coming up and really wanted to bake some muffins. I feel like muffins provide some home-baked, comforting, welcoming vibes, which was perfect for this occasion. I didn't want to bake the basic blueberry or chocolate chip, so I went to my go-to website where I always find the most unique recipes - Sally's Baking Addiction.

This has been and still is one of my absolute favorite websites for baking recipes. The creator has such a clear-cut way of explaining all the steps of a recipe inside and out, from smaller details to bigger ones, and it makes them almost fool-proof. I feel like I also learn a lot from her recipes because she provides tidbits of important information (such as why some dough has to be chilled before it's baked, etc.) that can be helpful to beginner and even advanced bakers.


Every time I bake a recipe from this website it comes out AMAZING, truly flawless. And these muffins are no exception! These babies are super easy and quick to make. When you take a bite, you get that cinnamon and sugar on your tongue which mimics the wonderful texture of a donut, and then you're hit with the fluffy goodness of a muffin, PLUS a beautifully gooey Nutella filling (because Nutella makes everything better, right?!).

I highly recommend these for any event or to have at home. But be warned - they're addictive! My husband and I were eating them for breakfast after I made them - probably not the healthiest thing, but definitely the most delicious. I have no regrets.


Depending on what you're making them for, just note that this recipe only makes about 8 muffins. So if you have a larger gathering, you'll definitely need to (and you'll want to) double it to have more. They'll go much faster than you think.






HERE'S WHAT YOU NEED:

Muffins

  • 1/3 cup (5 Tablespoons or 75g) unsalted butter, softened to room temperature

  • 1/2 cup (100g) granulated sugar

  • 1 large egg, at room temperature

  • 1 teaspoon pure vanilla extract

  • 1/2 cup (120ml) milk, at room temperature

  • 1 and 1/2 cups (190g) white whole wheat flour* (spoon & leveled)

  • 1 and 1/2 teaspoons baking powder

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 1/2 teaspoon salt

  • 8 heaping teaspoons Nutella

Cinnamon-Sugar Topping

  • 1/4 cup (50g) granulated sugar

  • 2 teaspoons ground cinnamon

  • 3 Tablespoons (45g) unsalted butter


HERE'S WHAT TO DO:

  1. Preheat oven to 425°F (218°C). Spray muffin pan with cooking spray and set aside.

  2. Using a handheld or stand mixer fitted with a paddle attachment, cream butter and sugar together on medium speed. Mix in the egg, vanilla extract, and milk. Gently stir in flour, baking powder, cinnamon, nutmeg, and salt. Do not over-mix – stir until *just* combined.

  3. Spoon 1 heaping Tablespoon of batter into muffin cup. Layer with 1 heaping teaspoon Nutella in the center and spoon another heaping Tablespoon of batter on top. If the muffin tins are completely full, that’s ok. Repeat layering batter and Nutella into each muffin cup. (Recipe makes about 8-9 muffins.) Fill the empty muffin cups halfway with water to help prevent pan from warping. (Optional, but it doesn’t hurt.)

  4. Bake at 425°F (218°C) for 5 minutes. Keeping the muffins in the oven, reduce temperature to 350°F (177°C) and bake for an additional 13-17 minutes until batter is set. Cool muffins in the pan for about 5 minutes.

  5. While the muffins are cooling, make the cinnamon-sugar topping. Melt the butter in the microwave. In a separate small bowl, stir the sugar and cinnamon together. Dip the top of each muffin into the melted butter, then dip into the cinnamon-sugar mixture. Swirl them around in the cinnamon-sugar a bit to make sure you get a thick coating. Set upright on cooling rack.

  6. Muffins stay fresh in an airtight container up to 1 week.


Notes

  1. Freezing Instructions: Muffins freeze well up to 3 months.

  2. Flour: Instead of white whole wheat flour, you can use all-purpose flour or half whole wheat flour/half all-purpose flour.


Full Recipe from Sally's Baking Addiction here.


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