Oh Nutella. How you make me sing. I haven’t met a human who doesn’t love Nutella. Perhaps there are (cough *Mom* cough) but I’ve chosen to ignore that. I can’t imagine a more delicious spread on bread turning breakfast into something dessert-y.
And that was precise what made me think of making something that can walk the fine line of being both breakfast and dessert. Except, I think this goes more into the dessert category the moment Nutella was added in.
I found that cinnamon pairs really well with the chocolatey nuttiness of Nutella. My search landed me on this site. I mean, how can anyone not want some of these Nutella Cinammon Muffins? The best part, to me, is that this recipes made about 9 muffins. Much less than the average muffin recipe. So after siphoning out a couple to my neighbour and friends, I kept one glorious muffin for myself. And boy was it good.
To make these easy but decadent muffins, we need:
Drop 1 tsp Nutella in the centre of each batter. I used strawberry jam for 4 because Mom doesn’t like chocolate. I know, right? Who passed down my chocolate obsession? Not Mom, clearly. So strawberry jam for her. Strawberries goes superbly with cinnamon so it worked well.
If you are making this for yourself, your consolation is that it makes only 9, not the full 12. Because you know you’d want to eat every single muffin.
“Ye also, as lively stones, are built up a spiritual house, an holy priesthood, to offer up spiritual sacrifices, acceptable to God by Jesus Christ.” (1 Peter 2:5)
Nutella Cinnamon Muffins
barely adapted from Sally’s Baking Addiction
(makes 9 muffins)
1/3 cup regular salted Butter, softened (if using unsalted butter, add 1/2 tsp salt)*
1/3 cup Sugar
1 tsp Vanilla extract
1/2 cup whole Milk
1 1/2 cups all-purpose Flour
1 1/2 tsp Baking Powder
1/2 tsp ground Cinnamon
1/4 tsp ground Nutmeg
9 tsp Nutella (or substitute strawberry jam for half)
1/3 cup Brown Sugar
2 tsp Cinnamon
3 tbsp regular Butter
- Preheat oven to 200C or 425F. Line muffin pan and set aside.
- In a large bowl cream butter and sugar until fluffy and pale.
- Mix in the egg, vanilla extract, and milk.
- Gently stir in flour, baking powder, cinnamon, nutmeg, and salt until just combined.
- Spoon 1 heaping tbsp of batter into muffin cavity. Layer with 1 tsp Nutella in the center and spoon another heaping tbspof batter on top.
- Bake at 200C or 425F for 5 minutes. Reduce oven to 170C or 350F and bake for an additional 13-17 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 brown sugar and cinnamon. Dip the top of each muffin 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 with a nice cuppa tea.
*I should probably clarify. I never use unsalted butter for any of my baking. Our regular butter isn’t overtly salty and goes well with any cakes I’ve made. So I generally never buy the extremely expensive unsalted butter. If your regular butter is too salty, you may need to either look for a brand that isn’t overtly so or use unsalted butter so you can control the amount of salt going in. Salt brings out the flavour in all foods, even desserts so it’s cannot be omited, unless like me, you are using salted butter. 🙂