Nutella Stuffed Cinnamon Sugar Muffins…Posted: September 1, 2012
These aren’t my usual type of bake but they just sounded too good to pass by! The recipe was courtesy of Sally’s Baking Addiction and can be found at this link. I translated the recipe to UK measurements and made mini versions instead. Despite this I did have a few problems with this recipe which shows it doesn’t go right every time! I’ve tried to include tips to help you through in case you have the same problems I did!
This recipe made me about 18 miniature muffing. The original recipe says it makes 18 large muffins but I just felt they would be enormous, so I decided to make bite size ones instead! As they have a slightly donut texture they work well as mini bites! The nutella did come out of mine a little, maybe I over filled them but when they are covered in sugar you can’t even tell!
75g Unsalted Soft Butter
100g Caster Sugar
1 tsp Vanilla Extract
200g Wholemeal Plain Flour
1.5 tsp Baking Powder
1/2 tsp Cinnamon
1/4 tsp Nutmeg
8 tsp Nutella
You will also need a tbsp of unsalted butter, 2 tbsp caster sugar and 2 tsp of cinnamon powder to make the cinnamon sugar coating!
1. To begin preheat the oven to 220C and grease a non stick muffin tin or mini muffin tin.
2. Next, in a large bowl using an electric hand whisk or wooden spoon cream together the butter and sugar.
3. Next beat in the egg, vanilla extract and milk. The result of this addition is something which look like watery scrambled egg. At this point I figured I’d just screwed up the whole recipe but DO NOT PANIC it’ll work out! I promise! I’ve never made a recipe that looked like this before so I presumed it had gone wrong but it worked in the end!
4. The recipe repeatedly says not to vigorously over mix the mixture when you have added the flour as the muffins will be tough so here comes my solution! To the eggy mess mixture add the cinnamon, nutmeg, salt, baking powder and 50g of the flour. Beat this vigorously with the hand mixer and keep going until you get a more normal, smooth cake batter mix! You can see mine in the image below!
5. To prevent over mixing all the mix now add the remaining flour and gently fold in with a metal spoon until just combined. At this point don’t over mix! The mixture will be thick!
6. Now its time to fill the tins. Place a spoon of the batter into each muffin space, next add a dollop of chocolate spread on the top of the batter. To finish add another spoon of the batter on top of the nutella. To make big round muffins don’t be afraid of filling the tins to the top. They will puff up nicely!
7. Place the tin in the preheated oven and bake for 5 minutes. Then reduce the oven temperature to 175C and bake for 13-17 minutes. You may need to reduce the time slightly if you are making mini muffins! Remove from the oven and leave to cool when done! Mine exploded slightly, I think I put a bit too much chocolate spread inside! Still tasted great though!
8. To finish off the muffins melt the extra unsalted butter in a small bowl. In another bowl mix the caster sugar and cinnamon then sprinkle onto a plate. When the muffins have cooled dip the tops of them in the melted butter and roll in the sugar to create a delicious crunchy topping!
These are great with coffee in the morning! Really enjoyable! If you have any problems or queries let me know! And please look at Sally’s original post for extra tips!