Description
These delightful muffins are filled with creamy Nutella and coated with a cinnamon sugar topping, making them the perfect treat for any occasion.
Ingredients
Scale
- 1 1/3 cups (185 g) all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1/3 teaspoon salt
- 1/3 cup (75 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- 1 large egg, slightly beaten
- 1 teaspoon vanilla extract
- ½ cup whole milk
- 1/3 cup Nutella
- 3 tablespoons (45 g) unsalted butter, melted
- ¼ cup (50 g) granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 350F/180C.
- Grease a mini muffin pan with butter or cooking spray.
- Sift together flour, baking powder, cinnamon, nutmeg, and salt in a large bowl. Set aside.
- Beat together butter and sugar in the bowl of a standing mixer fitted with the paddle attachment on medium speed for 3 minutes. Scrape down the sides and bottom of the bowl as necessary.
- Beat in egg, vanilla extract, and milk until combined.
- Reduce mixer speed to low and add half of the flour mixture until combined.
- Follow with the other half of the flour mixture. Do not overmix.
- Fill the muffin tin with batter: Option 1 – Spoon about 1 tablespoon of batter, add 1/2 teaspoon of Nutella, then cover with more batter; Option 2 – Pipe the batter and Nutella into the tin.
- Bake for about 10 minutes, until a toothpick inserted comes out clean.
- Allow muffins to cool for about 5 minutes, then remove from the pan and cool completely on a wire rack.
- Dip the tops in melted butter and then in cinnamon-sugar mixture.
Notes
Muffins are best the same day they are made, but will freeze well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg