Description
Enjoy these Nutella-Stuffed Muffins, featuring a fluffy cinnamon-infused base and a sweet cinnamon sugar topping. Perfect for breakfast or a delightful snack, they are sure to satisfy your chocolate cravings!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk (or milk with 1 tablespoon vinegar added)
- 1 cup Nutella (or more, depending on your preference)
- 1/4 cup granulated sugar (for topping)
- 1 teaspoon ground cinnamon (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with non-stick spray.
- In a large mixing bowl, combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, and 1 teaspoon of ground cinnamon. Whisk until well mixed.
- In another bowl, melt 1/2 cup of unsalted butter and let it cool slightly. Add 1/2 cup of granulated sugar and 1/2 cup of brown sugar to the melted butter, whisking until smooth. Then, add 2 large eggs and 1 teaspoon of vanilla extract, whisking until light and fluffy.
- Pour in 1 cup of buttermilk (or milk with vinegar) into the wet mixture and stir gently. Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
- Fill each muffin cup about halfway with batter. Add about 1 tablespoon of Nutella into the center of each cup, then cover with more batter until the cups are about 3/4 full.
- In a small bowl, mix together 1/4 cup of granulated sugar and 1 teaspoon of ground cinnamon. Sprinkle this mixture generously on top of each muffin.
- Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
Notes
- For an extra chocolatey experience, feel free to add more Nutella to each muffin.
- Ensure not to overmix the batter to keep the muffins light and fluffy.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 22 minutes