I could go on all day with these mouth-watering pictures.......
....but I won't. Because I know you guys just wanna get to the recipe already. Let me start off by saying that these are the most magnificent muffins I have ever tasted in my entire life. (My second favorite is tied with my lemon raspberry muffins and my chocolate chip muffins.) They are like CRACK. You will be wanting one of these EVERY SINGLE DAY once you bake them. In fact, my family has already decided to have these for Christmas day breakfast! Yep yep --- they are that good.
Let me tell you a little bit about them. The muffin cake itself has the perfect amount of spice; wonderfully cinnamon-y, with just the right amount of nutmeg. It is also super moist and tender, everything you would dream the perfect muffin should be. You know what a snickerdoodle tastes like right? (I'm working on the perfect snickerdoodle recipe by the way) Hopefully you do. Well...these muffins tastes just like snickerdoodles...just in muffin form of course (which makes them way cooler). Plus they are fluffy. Which makes them way better than snickerdoodle cookies(: Anyways, on the outside of these heavenly clouds of pure deliciousness is a decadent cinnamon-sugar-butter topping which causes every single bite to melt in your mouth. Seriously...it may sound like I'm exaggerating but I swear I'm really not. And I haven't even gotten to the absolute BEST part of these muffins: the NUTELLA center. Mmmmm...once you take the first bite into these treats, you'll discover a chocolate surprise in the middle, filled with warm, fudgey, sinful nutella. The chocolate in the nutella pairs amazingly with the vanilla-cinnamon-y-buttery muffin. They make fantastic left overs too, but are best eaten warm from the oven (of course, these only lasted up until the day after I made them, but they were still awesome).
Ohmygosh just make these muffins. I promise they will be a new favorite of yours!
Nutella Stuffed Cinnamon Sugar Muffins
yield: 8 medium-large muffins
- 1/3 cup (5 Tbsp) unsalted butter, softened to room temperature
- 1/2 cup sugar
- 1 egg, at room temperature
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 8 heaping teaspoons Nutella (about 4 tablespoons)
- 6 tablespoons white sugar (1/4 cup + 2 tablespoons)
- 1 tablespoon + 1/2 teaspoon ground cinnamon
- 4.5 Tbsp unsalted butter (1/4 cup + 1.5 teaspoons)
Preheat oven to 425F. Spray muffin pan with cooking spray and set aside.
In a large bowl of an electric or stand mixer, 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 overmix – stir until *just* combined.
Spoon 1 heaping Tablespoon of batter into muffin cavity. Layer with 1 heaping 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.
Bake at 425F for 5 minutes. Reduce oven to 350F and bake for an additional 12-15 minutes until batter is set. Allow muffins to cool for about 5 minutes.
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 generously 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!
***photo-creds to Sally's Baking Addiction, and this recipe was adapted/altered from her as well.