Moist and fluffy muffins filled with Nutella and topped with a cinnamon-sugar mixture.
I think the title pretty much says it all. These are ridiculously good cinnamon muffins filled with gooey Nutella and coated with a cinnamon-sugar mixture much like donuts. I’ve made these muffins more times than I can remember, and they’re something that both adults and children go crazy for.
The inspiration for this recipe comes from Sally of Sally’s baking addiction, but (since I have made it about a thousand times) I did make some adaptions. I use all-purpose flour instead of whole wheat flour because I prefer the lighter texture. Instead of making standard-size muffins, I bake them in a mini muffin pan to create perfect bite-size treats. I’ve also played a bit with the baking temperature so you should end up with muffins that rise nicely and have rounded domes for dipping into lots of butter and sugar and cinnamon.
Filling the muffin tin easily
The easiest way for me to fill the muffin cups is by using two pastry bags: one filled with batter, and the other with Nutella. Pipe some of the batter into the muffin cups, a dollop of Nutella in the center, and the rest of the batter on top. You can, of course, spoon in the batter and Nutella instead of using pastry bags, but it will take a bit more time and get a bit messier. The cupcake cups should be about ¾ full. I get exactly 24 mini muffins every single time.
- 1⅓ cups (185 g/6.5 oz) all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅓ teaspoon salt
- ⅓ cup (75 g/2.6 oz) unsalted butter, softened to room temperature
- ½ cup (100 g/3.5 oz) granulated sugar
- 1 large egg, slightly beaten
- 1 teaspoon vanilla extract
- ½ cup whole milk
- ⅔ cup Nutella
- 3 tablespoons (45 g/1.5 oz) unsalted butter, melted
- ¼ cup (50 g/1.7 oz) granulated sugar
- 2 teaspoons ground cinnamon
- Preheat oven to 350F/180C. Grease a mini muffin pan with butter or cooking spray.
- In a large bowl sift together flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
- In the bowl of a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed for 3 minutes. Scrape down the sides and bottom of the bowl as necessary. Beat in egg, vanilla extract, and milk until combined. Reduce mixer speed to low and add half of the flour mixture until combined, followed by the other half. Do not overmix—the less you mix, the lighter the muffins will be.
- There are two ways to fill the muffin tin: Option 1: Spoon about 1 tablespoon of batter into muffin cavity. Layer with ½ teaspoon Nutella in the center and spoon more batter on top to cover the Nutella and fill the muffin cup about ¾ full. Option 2: Use two pastry bags, filling one with batter and the other with Nutella. Pipe some of the batter into each tin, then pipe some Nutella into the center. Use the rest of the batter to cover the Nutella and fill the cups about ¾ full.
- Bake for about 10 minutes, until a toothpick inserted into the muffin comes out clean. Allow muffins to cool for about 5 minutes, then remove from pan and allow them to cool completely on a wire rack.
- While muffins are cooling, make the cinnamon-sugar topping. In a small bowl mix together sugar and cinnamon. For each cupcake, dip the top in melted butter, then dip into the cinnamon-sugar mixture, swirling around to get a thick coating.
- Muffins are best the same day they are made, but will also freeze well for up to 2 months.