I love Nutella, like, it’s a bit of a problem. I have been known to sneak a spoonful into the freezer, and then eat it just like that. (If you like the sound of that, 10 minutes does the trick!)
But if I have to eat Nutella any other way, this is my absolute favourite. Baked, not fried, these cinnamon sugar donut muffins are a gem by themselves, but once you add in that hazelnut spread, it turns it into something pretty amazing! I bake these at night, and then just warm them up in the microwave for 15 -20 seconds before serving as a yummy breakfast.
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Prep Time:
20m
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Cook Time:
16m
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Total Time:
1h
Ingredients
Muffins
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 180 grams (6.3oz) unsalted butter, softened
- 1 cup sugar
- 2 large egg, lightly beaten
- 1 cup low fat milk
- 2/3 cup Nutella hazelnut spread
Topping
- 140 grams (5oz) unsalted butter, melted
- 1 1/4 cups granulated sugar
- 1 1/2 teaspoons ground cinnamon
Instructions
- Preheat the oven to 175°C / 350°F
- Spray muffin tins with nonstick cooking spray.
- Sift the flour, baking powder, salt, and nutmeg into a medium bowl and set aside.
- In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until blended and creamy, about 2 minutes. Beat in the egg, mixing until smooth and thick.
- On low speed, add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture and mixing just until the flour is incorporated and the batter looks smooth.
- Fill each muffin cup about 1/3 full. Add a small dollop of Nutella. Top with more batter.
- Bake for 16 minutes, or until the tops feel firm and a toothpick inserted in the center comes out clean
- Cool the cupcakes for 5 minutes in the pan on a wire rack.
- Place the melted butter in a medium bowl. In another medium bowl, stir the sugar and cinnamon together.
- Carefully remove cupcakes from pan. Roll them in the melted butter, then in the cinnamon sugar to coat completely.
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