One of the fondest memories of when I was younger is my aunt making me and my cousin cinnamon sugar toast. I know that “it’s simple” to put butter and cinnamon sugar on toasted bread, but she always made extraordinary toast. It was ridiculous. Therefore whenever I find a recipe that calls for a spin on this delicacy, I jump on it as fast as I can.
This recipe makes cinnamon sugar muffins that are also stuffed with Nutella.
Fun tip: Always check to see if you have enough of all the ingredients. I knew I had a jar of Nutella in my pantry, and I always have cinnamon sugar on hand, so I just went for it. When it came time to stuff the muffins, I had less than two tablespoons of nutella left in that jar…so always make sure you’re prepared or you’ll have to improvise like this:
I ended up making two Nutella muffins and the rest I filled with Biscotti Spread from Costco. (It tasted like cinnamon peanut butter).
Nutella Stuffed Cinnamon Sugar Muffins
Recipe (forcably adapted because I had no nutella) from: Sally’s Baking Addiction
Here’s what you need:
For the Muffins:
■5 tablespoons unsalted butter
■1/2 cup sugar
■1 tsp vanilla extract
■1/2 cup milk
■1 1/2 cups white whole wheat flour
■1 1/2 tsp baking powder
■1/2 tsp cinnamon
■1/4 tsp nutmeg
■1/2 tsp salt
■8 tsp Nutella
For the topping:
■1/4 cup sugar
■2 tsp cinnamon
■3 Tablespoons unsalted butter
Here’s what you do:
1. Preheat oven to 425F.
2. Spray muffin pan with cooking spray and set aside.
3. In a mixer, cream together butter and sugar. Mix in the egg, vanilla extract, milk, flour, baking powder, cinnamon, nutmeg, and salt.
3. Spoon 1 heaping tablespoon of batter into muffin cavity (no muffin cups required). Layer with 1 tsp Nutella in the center and spoon another heaping tablespoon of batter on top. If the muffin tins are completely full, that is ok. They will not overflow. Repeat layering batter + Nutella into each muffin tin. I got exactly 8 muffins.
4. Bake at 425F for 5 minutes. Reduce oven to 350F and bake for an additional 13-17 minutes until batter is set. Allow muffins to cool for about 5 minutes.
5. While the muffins are cooling, make the cinnamon-sugar topping. Melt the butter for about 30 seconds in the microwave. Stir and stick back in microwave if not fully melted. 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 them around in the cinnamon-sugar a bit to make sure you get a thick coating. Set upright on cooling rack. Enjoy!
Thanks to Sally’s Baking Addiction for the awesome new recipe.
No thank you to whoever ate all my Nutella (probably me).