Have you ever had an idea constantly on your mind that you can’t not stop thinking about it? I read a recipe for nutella doughnut muffins and the idea just stuck on me for days – I was consumed with thoughts on what it would taste like! The beauty of being able to bake is you can whip up something out of nothing in the kitchen and snuff out those obsessive food thoughts. The only hard thing was trying to carve out some time from my precious TV time ;)
These muffins were everything I dreamed off but more. It was that darn cinnamon sugar topping that had me and it reminded me so much of a cinnamon doughnut. Warm toasty outside with a tight muffin crumb and a gooey nutella center. It’s not too sweet and I had these for breakfast a couple of times – they taste best reheated for 15 seconds in the microwave as it’s just like they came straight out of the oven.
These are super easy to whip up where it’s nearly a one bowl recipe and you would have all these ingredients at home. No excuses to not make these – the only hard part is getting your butt into gear :)
Nutella Doughnut Muffins
Makes 8 cupcake sized muffins
Recipe from Sally’s Baking Addiction
75g unsalted butter, room temperature
100g white sugar
1 large egg, room temperature
1 tsp vanilla bean paste
1/2 cup milk
190g plain flour
1 and 1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp salt
8 heaping tsp nutella
Cinnamon Sugar Topping
50g white sugar
2 tsp cinnamon
45g unsalted butter
To make muffins:
- Preheat oven to 200C (fan forced) and grease cupcake tin.
- Cream butter and sugar with a hand electric mixer in a large bowl.
- Add in egg, vanilla and milk and beat in.
- Fold through flour, baking powder, cinnamon, nutmeg and salt.
- Add 1 heaping tablespoon of batter into cupcake tin and then add 1 heaping teaspoon of nutella into the center of batter. Add another heaping tablespoon of batter on top. Do this for 8 holes in cupcake tin.
- Bake muffins at 200C for 5 minutes and then reduce heat to 180C for another 12 minutes until muffins are set.
- Let muffins cool in tin for 5 minutes.
To make cinnamon sugar topping:
- Make the cinnamon sugar topping while muffins are cooling.
- Melt butter in microwave.
- In a separate bowl, mix sugar and cinnamon together.
- Dip muffin top into melted butter and then into the cinnamon sugar mixture (rotate it around so you end up with a thick layer on the top of your muffin).
- Let it cool on a wire rack.
- Keep muffins in an airtight container for 1 week or freeze it for max 3 months.