Nutella Cinnamon Sugar Muffins are baked doughnut-like muffins stuffed with chocolate hazelnut spread and topped with buttery cinnamon sugar.

Nutella Cinnamon Sugar Muffins Recipe

 

Nutella cinnamon sugar muffins are sure to be a welcome treat for breakfast or as a handy snack. If you want the pleasure of a doughnut without the frying process, try these easy muffins. The cinnamon sugar butter glaze will remind you of a doughnut. The real surprise comes with you bite into them. Savor the layers of chocolate-hazelnut Nutella® spread and bring the joy back into breakfast.

Nutella Cinnamon Sugar Muffins Recipe


Muffins:
1/3 cup (75g) butter, softened to room temperature
1/2 cup (100g) granulated sugar
1 egg
1 teaspoon vanilla extract
1/2 cup (120ml) milk
1-1/2 cups (190g) white whole wheat flour
1-1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
8 teaspoons Nutella® chocolate hazelnut spread

Cinnamon-Sugar Topping:
3 Tablespoons butter
1/4 cup (50g) granulated sugar
2 teaspoons ground cinnamon

Preheat the oven to 425 degrees F. Spray the muffin pan with non-stick cooking spray. Set aside.

Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together in a large bowl on medium speed until creamed, about 2 minutes. Beat in the egg, vanilla, and milk. Scrape down the sides of the bowl as needed. Using a large rubber spatula or wooden spoon, gently stir in the flour, baking powder, cinnamon, nutmeg, and salt until combined. Do not overmix.

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Spoon 1 heaping tablespoon of batter into a muffin cup. Layer with 1 teaspoon of Nutella® in the center and spoon another heaping tablespoon of batter on top. If the muffin cups are completely full, that is ok. They will not overflow while baking. Repeat layering batter and Nutella® into each muffin tin for all 8 muffins. Fill the unused cups one-third full with water to prevent the pan from warping.

Bake at 425 degreesF for 5 minutes and then, leaving the muffins in the oven, reduce the temperature to 350 degrees F and bake for an additional 13 to 16 minutes until the batter is set. Allow the muffins to cool in the pan for about 5 minutes.

For the Topping: Melt the butter in a small bowl or pan. In a separate small bowl, mix the sugar and cinnamon together. Dip the top of each muffin into the melted butter and then 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 a cooling rack. The muffins will stay fresh in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5.

Yield: 8 muffins

Nutella Cinnamon Sugar Muffins Recipe Photo ©2014 Race Point Publishing

Recipe Source: “Sally’s Baking Addiction: Irresistible Cookies, Cupcakes, and Desserts for Your Sweet-Tooth Fix by Sally McKenney (Race Point Publishing)
Reprinted with express written permission.

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