There is a burst of chocolate in every bite of these tall, domed muffins with beautiful crackled tops. The batter is laced with cinnamon and nutmeg and stuffed with Nutella. Fresh-out of the oven, the muffins are dunked into butter so that every crevice is coated with a sprinkling of cinnamon sugar. The finished product has the fluffiness of a donut but the soul of a muffin.
Nutella was invented during the 1940s when cocoa was in short supply. An Italian pastry baker used hazelnuts to enhance the chocolate he had in his bakery. Mixed with hazelnut, a family could use a jar of spreadable chocolate for many weeks. Nutella owner, Michele Ferrero, sometimes referred to as a real-life Willy Wonka, died last Saturday (yes, Valentine’s Day) at the age of 89.
This recipe is a keeper not only because it’s scrumptious, but also because its ingredients are mixed in a single bowl. So get out your (one) bowl and start baking.
Nutella-Stuffed Cinnamon Muffins (makes 8)
6 Tbsp unsalted butter, melted and cooled
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1/2 cup milk (cow, almond, soy)
¾ cup all-purpose flour
¾ cup whole wheat flour
1 and 1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp salt
8 tsp Nutella
1/4 cup sugar
2 tsp cinnamon
3 Tbsp unsalted butter
1. Preheat oven to 425 F. Grease muffin pan with cooking spray.
2. In a large bowl mix together the butter and sugar. Mix in the egg, vanilla extract, and milk.
3. Gently stir in flour, baking powder, cinnamon, nutmeg, and salt. (Do not overmix – stir until just combined).
4. Into each muffin cup, spoon 1 heaping Tablespoon of batter. Then, add 1 teaspoon of Nutella in the center, and spoon another heaping Tablespoon of batter on top. (If the muffin tins are completely full, that is ok. They will not overflow.)
5. Fill the empty muffin tins halfway with water for even baking.
6. Bake at 425 F for 5 minutes. Keeping the muffins in the oven, reduce temperature to 350 F and bake for an additional 12-15 minutes until batter is set.
7. Allow muffins to cool for about 5 minutes.
8. While the muffins are cooling, make the cinnamon-sugar topping: Melt the butter for about 30-60 seconds in the microwave. In a separate small bowl, stir together the sugar and cinnamon.
9. Dip the top of each muffin into the melted butter and then dip into the cinnamon-sugar mixture (swirl them around to ensure they are thickly coated). Set muffins upright on a wire cooling rack.
-Muffins stay fresh for up to one week in an airtight container.
-Muffins freeze well, up to 3 months.
-Thaw overnight in the refrigerator, then bring them to room temperature before serving in the morning. Or, zap frozen muffins in the microwave (10-15 seconds).