Warm muffin smelling of cinnamon and ouzing with Nutella, what can be better.
These are so delicious. Felt a little sick after eating three but who cares.
Thank you Sallys from Sally`s baking addition for this awsome recipe.
These are so delicious. Felt a little sick after eating three but who cares.
Thank you Sallys from Sally`s baking addition for this awsome recipe.
Nutella filled muffins
8 muffins
5 tbsp butter, softened
1/2 cup granulated sugar
1 large egg
1 tsp vanilla extract
1/2 cup milk
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp salt
8 tsp Nutella
Topping
1/4 cup granulated sugar
2 tsp cinnamon
3 tbsp salted butter
Preheat oven to 425F. Spray a non stick muffin pan with cooking spray and set aside.
With an electric mixer on medium speed, cream butter and sugar until pale and creamy.
Beat in egg, vanilla extract, and milk. In another baking bowl whisk together flour, salt, bakingpowder, nutmeg and cinnamon. Add to the butter/egg mixture and gently mix until just combined. Do not overmix. Spoon 1 heaped tablespoon of batter into muffin tin. Layer with 1 tsp Nutella in the center and spoon another heaped tablespoon of batter on top. If the muffin tins are full, that is ok. They will not overflow. Repeat until you have 8 muffins. Fill the empty muffin tins halfway with tapid water for even baking. Bake at 425F for 5 minutes. Reduce oven to 350F and bake for an additional 13-15 minutes until a toothpick inserted in the center of a muffin comes out clean. Allow muffins to cool for about 5 minutes.
Make the toppping. Melt the butter for about 20 sec in the microwave. In a separate small bowl, stir together the sugar and cinnamon. Brush each muffins with butter and dip them in the sugar mix. Swirl them around in the cinnamon-sugar so they get a thick coating. Cool on a wirerack.
8 muffins
5 tbsp butter, softened
1/2 cup granulated sugar
1 large egg
1 tsp vanilla extract
1/2 cup milk
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp salt
8 tsp Nutella
Topping
1/4 cup granulated sugar
2 tsp cinnamon
3 tbsp salted butter
Preheat oven to 425F. Spray a non stick muffin pan with cooking spray and set aside.
With an electric mixer on medium speed, cream butter and sugar until pale and creamy.
Beat in egg, vanilla extract, and milk. In another baking bowl whisk together flour, salt, bakingpowder, nutmeg and cinnamon. Add to the butter/egg mixture and gently mix until just combined. Do not overmix. Spoon 1 heaped tablespoon of batter into muffin tin. Layer with 1 tsp Nutella in the center and spoon another heaped tablespoon of batter on top. If the muffin tins are full, that is ok. They will not overflow. Repeat until you have 8 muffins. Fill the empty muffin tins halfway with tapid water for even baking. Bake at 425F for 5 minutes. Reduce oven to 350F and bake for an additional 13-15 minutes until a toothpick inserted in the center of a muffin comes out clean. Allow muffins to cool for about 5 minutes.
Make the toppping. Melt the butter for about 20 sec in the microwave. In a separate small bowl, stir together the sugar and cinnamon. Brush each muffins with butter and dip them in the sugar mix. Swirl them around in the cinnamon-sugar so they get a thick coating. Cool on a wirerack.
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