This weekend was pretty darn close to perfect. I went on a vintage train with Boyfriend and we got lots of time to do homework together, do errands together, and even pretty up my apartment… together! We did everything together and I must say it was a great and lovely time.
I even looked after a friend’s doggies this weekend. My first time pet sitting for someone that isn’t my mom and Miss Kitty Cat. I’m excited to say that they are very healthy, well fed, and happy. I hope my friend doesn’t mind me showing off her pooches, they were really adorable. And a little insane cause of the lack of attention. Nonetheless, you can see they were still fun.
As a result of this very fruitful and amazing weekend I decided to clean and bake for the first time in about two-three weeks. The fact that I’ve been too busy to bake has been astonishing for me, the person that would sometimes bake cookies or muffins and a cake in the same day to have “variety” for the rest of the week.
I’ve had a small sweet tooth for warmth lately. I don’t even know if that makes sense, but that’s what I’ve been craving: cinnamon, apples, brown sugar, caramel, all those amazing things.
I’ve had this recipe from Sally’s Baking Addiction pinned on google chrome for a while now. And the last time I baked something I used one of her recipes, so I figured now is as good at time as any to get on the nutella train, knowing what I’d make would be delicious.
Nutella Stuffed Cinnamon Sugar Muffins
makes 8-9 muffins
- 1/3 cup (5 Tbsp) unsalted butter, softened to room temperature
- 1/2 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup milk (I used almond milk, but regular is fine)
- 1 1/2 cups white whole wheat flour (or all-purpose flour)
- 1 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 8 tsp Nutella
- 1/4 cup sugar
- 2 tsp cinnamon
- 3 Tbsp unsalted 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 flour, 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. If the muffin tins are completely full, that is ok. They will not overflow. Repeat layering batter + Nutella into each muffin tin. I got exactly 8 muffins.
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. Stir and stick back in microwave if not fully melted. In a separate small bowl, stir together the 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!*
*I didn’t make the streusal topping because I added a bit more nutella and I didn’t want them so sweet that I wouldn’t eat them, so I sprinkled some raw sugar over the top instead.