Nutella Stuffed Cinnamon Sugar Muffins
Cinnamon sugar crusted muffin tops with a hidden Nutella filling that everyone will love!
This was a tough weekend for me. I felt so uninspired with everything – cooking, blogging, working, running… you name it. And on top of everything else, Jason had to work all weekend so I barely got to spend any time with him. Normally I wouldn’t be so upset about it but he’s leaving for San Francisco in 3 weeks and once he’s back up north, I probably won’t be seeing him for another month.
Yeah, having a long-distance relationship is pretty damn tough.
But on a good note, these muffins totally got me in my groove again. Not only was I incredibly happy with the way the pictures turned out but once I took that first bite, I was seriously in heaven. I forgot about all my troubles and devoured this baby like there was no tomorrow.
How can this muffin not brighten up anyone’s day? I mean think about it:
- Cinnamon-sugar topping: YES!
- Surprise Nutella filling: YES!
- An excuse to have this for breakfast: Double YES!
And yeah, that pretty much sums it up. Happy Muffin Monday! 🙂
So here’s how you make this:
Let’s first start with the dry ingredients – flour, sugar, cinnamon, nutmeg, baking powder and salt.
Then we’ll combine the wet ingredients – milk, vegetable oil, egg and vanilla.
Next we’ll pour the wet to dry, gently stirring with a rubber spatula.
Then we’ll divide them up into 8 muffins cup, half-filling them with batter, dropping about 1 teaspoon Nutella filling in the center and then covering it up with some more batter.
Pop these babies into the oven for about 15 minutes. This is what they’ll look “undressed”…
But once you slather on that melted butter and cinnamon-sugar mixture, you’ll have this!
The latter is so much better, right?
Nutella Stuffed Cinnamon Sugar Muffins
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup sugar
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup milk
- ¼ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 8 teaspoons Nutella
For the cinnamon sugar topping
- ¼ cup sugar
- 2 teaspoons cinnamon
- 3 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 400 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
- In a large bowl, combine flour, sugar, cinnamon, nutmeg, baking powder and salt.
- In a large glass measuring cup or another bowl, whisk together milk, vegetable oil, egg and vanilla. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
- Scoop a spoonful of batter evenly into the muffin tray. Drop 1 teaspoon Nutella into the center of each cup. Top with remaining batter to completely cover the filling.
- Place into oven and bake for 13-15 minutes, or until a tester inserted in the center comes out clean.
- To make the cinnamon sugar, combine the cinnamon and sugar.
- When the muffins are done, cool for 10 minutes and dip the muffin crown into the melted butter and then into the cinnamon-sugar mixture.
- Let cool on a wire rack.
Did you make this recipe?
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So easy to whip up, done in less than an hour and on a whim-no waiting for room temp ingredients or taking out the mixer! Most of all, they were delicious
These are tasty, but the Nutella sank right to the bottom.
Excellent and easy to make.
have not made them yet. Can these be frozen?
yum!!!!! Were delicious, how long are they good for in the pantry?
I just made them and they are amazing!! Thank you for the receipt! Very easy and delicious!
Yikes. Not sure where this recipe went wrong but I ended up with very dense muffins. Batter was not sweet and fluffy at all. Heavy. Def won’t waste my ingredients on this again.
I just made these, and they were amazing! I didn’t use paper cups, but brushed my muffin tin with oil. Baked for 14 min, and probably could have stood another minute. Even so, they were perfect! First time I’ve left a comment about a recipe, but these were such a hit, I couldn’t pass up the praise! Thank you for the recipe! Will make these again, and again…
We appreciate it! 🙂
Hi is it possible to have conversions of this recipe for uk – i.e. grams instead of cups? Thanks
Hi Jacqui! You can actually use this food volume to weight conversion calculator. Hope that helps!
https://www.aqua-calc.com/calculate/food-volume-to-weight/substance/cheese-coma-and-blank-gruyere
Does the recipe double or triple well?
Yes, it does!
These are outstanding. Didn’t use paper liners, just sprayed muffin tins with cooking oil. Baked full 15 minutes. This is the first time I’ve ever made a comment on a recipe but they were just too perfect.
These are outstanding. Didn’t use paper liners, just sprayed muffin tins with cooking oil. Baked full 15 minutes. This is the first time I’ve ever made a comment on a recipe but they were just too perfect.b
Can we make these in mini muffins
Yes.
These were delicious and fast. I substituted butter for vegetable oil (because I was out!). I didn’t notice the direction to only make 8, so I tried for a dozen but only got 11. 8 would have more perfectly covered all the nutella. At any rate, the taste is delicious and my baking time of 14 minutes is perfect.
Next time, I’m going to try to substitute 1/2c almond or hazelnut flour.
What type of milk works the best?
I find that whole milk is best.
Hi, is it possible you could tell me the cup measurements in grams for the dry ingredients and in ml for the wet ingredients? Thanks.
Here is a great metric conversion calculator you can use. 🙂
What could i subsititutw the vegatable oil for. All i have is butter and canolia oil
Canola oil would be a great substitute.
Hello,
It says it’ll makes 8 muffins but to line a standard 12 cup muffin pan with liners. Is it for 12 or 8 muffins? If it’s for 8 only, how do you need to alter the measurements to make 12?
You can increase the other amounts as needed to suit 12. It may take some math but it’s definitely possible! 🙂
hi i was wondering whether nutmeg is truly necessary for this recipe, or whether i could sub it out for something else as i dont really have nutmeg sitting around, thnks
Lola, you can omit the nutmeg as needed.
Hi Chungah!
This recipe is just perfect! Thank you so much 🙂
Here is my attempt:
http://annieskitchenweb.blogspot.pt/2016/01/muffins-de-canela-e-noz-moscada.html
Xoxo,
annie