Monday, August 26, 2013

Nutella-Stuffed Coffee Cake Muffins

Happy Monday morning!

...Right?




Okay, maybe not. But if you started today off with a homemade latte and one of these morsels (or anything else filled with Nutella), you would have to admit that this is better than your average Monday morning.

These are certainly on the sweet side, but can still pass as a true muffin, as opposed to the cupcakes in disguise you're likely to find at your local coffee shop (however, I'm not denying that those are delicious, so if you really just want a piece of chocolate cake for breakfast, treat yo-self).

These muffins are dense but moist, and are divine right out of the oven. Also, spoiler: they are amazingly gooey when popped in the microwave for 10 seconds.

Need more convincing? This is a one bowl operation, comes together really quickly, and odds are you have most or all of the ingredients in your pantry. (I pray to god you keep Nutella on hand at all times.)



Nutella-Stuffed Coffee Cake Muffins
Recipe from Sally's Baking Addiction

MUFFINS
5 Tablespoons butter, softened to room temperature
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup milk
3/4 cup whole wheat flour
3/4 cup all-purpose flour
1 and 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
9 teaspoons Nutella

TOPPING
1/4 cup granulated sugar
1.5 teaspoons cinnamon
.5 teaspoon ground nutmeg
3 Tablespoons butter


Preheat oven to 425F. Spray muffin pan with cooking spray and set aside.

In a large bowl of an electric or stand mixer, cream butter and sugar together on medium speed. 

Mix in the egg, vanilla extract, and milk. 

Gently stir in flours, baking powder, cinnamon, nutmeg, and salt. DO NOT overmix - stir until just combined.

Spoon 1 heaping Tablespoon of batter into muffin cavity. Layer with 1 tsp Nutella in the center and spoon another heaping Tablespoon of batter on top. Fill completely to the top of each cavity; they won't overflow. 

Repeat layering batter and Nutella into each muffin tin. I got exactly 9 muffins. Fill the empty muffin tins halfway with water for even baking.
Bake at 425F for 5 minutes. Reduce oven to 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.

In a separate small bowl, stir together the sugar, nutmeg, and cinnamon. Dip the top of each muffin into the melted butter and dip into the cinnamon-sugar mixture. Swirl them around in the sugar mixture a bit to make sure you get a thick coating. Set upright on cooling rack.

2 comments:

  1. These look delicious! Only problem is that I'll eat the ENTIRE jar of Nutella before it ever gets into one of these tasty treats....

    ReplyDelete
  2. My solution is that I often forget I have nutella in my pantry. :)

    You could buy a jar, immediately use 9 teaspoons in these, then eat at will.

    ReplyDelete

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