Makes 9 muffins
This is what happens when you get a personalised Nutella jar! First there was the Nutella Cheesecake and then came these heavenly Nutella stuffed muffins. There’s so much I’m a-loving about these muffins including the oozy Nutella insides and the cinnamon sugar topping – it really is the tops! I took these to the office for a fundraiser for the Gidget Foundation and yep, you guessed it, they sold like hot cakes!
Ingredients
75g unsalted butter, softened
100g raw sugar
1 large egg
1 teaspoon vanilla essence
125ml (1/2 cup) milk
190g plain flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
8 teaspoons Nutella
FOR THE CINNAMON SUGAR TOPPING
50g raw sugar
2 teaspoons cinnamon
45g butter, melted
How to – Traditional
- Preheat oven to 220 C /180C fan-forced. Line 9 holes of a 12-cup muffin tray with paper cases.
- Beat the sugar and butter together with an electric mixer on medium speed.
- Mix in the egg, vanilla extract and the milk.
- Add the flour, baking powder, cinnamon, nutmeg and salt and stir gently. Don’t over mix – remember that when it comes to muffin batter, the lumpier the better!
- Spoon 1 tablespoon of mixture into each of the prepared muffin cases. Top with a teaspoon of Nutella and then another tablespoon of muffin mixture.
- Fill the empty muffin holes half full with water to ensure an even bake.
- Bake at 220 C /180C fan-forced for about 5 minutes. Keeping the muffins in the oven, reduce the temperature to 180C/160C fan-forced and bake for another 13 -17 minutes until the batter has set.
- Allow the muffins to cool in the tin for about 5 – 10 minutes. While the muffins are cooling, make the cinnamon-sugar topping.
- Melt the butter in the microwave for about 30 seconds (or until fully melted) and in a separate bowl combine the cinnamon and sugar.
- Dunk each muffin into the melted butter and then swirl it around in the bowl of cinnmaon sugar to ensure you get a generous coating. Stand upright on a cooling rack and then devour!
How to – Thermomix
- Preheat oven to 220 C /180C fan-forced. Line 9 holes of a 12-cup muffin tray with paper cases.
- For the base, mix the flour,baking powder, spices and salt in TM bowl for 10 seconds on speed 4. Set aside.
- Add the sugar and butter to the TM bowl and mix for 10 seconds on speed 5.
- Add the egg, vanilla extract and milk and mix for 10 seconds on speed 5.
- Add the dry ingredients into TM bowl. Mix for 5 seconds on speed 4, using the spatula to mix. If necessary, repeat. Don’t over mix! Remember a lumpy mixture makes the best muffins!
- Spoon 1 tablespoon of mixture into each of the prepared muffin cases. Top with a teaspoon of Nutella and then another tablespoon of muffin mixture.
- Bake at 220 C /180C fan-forced for about 5 minutes. Keeping the muffins in the oven, reduce the temperature to 180C/160C fan-forced and bake for another 13 -17 minutes until the batter has set.
- Allow the muffins to cool in the tin for about 5 – 10 minutes. While the muffins are cooling, make the cinnamon-sugar topping.
- Melt the butter in the microwave for about 30 seconds (or until fully melted) and in a separate bowl combine the cinnamon and sugar.
- Dunk each muffin into the melted butter and then swirl it around in the bowl of cinnmaon sugar to ensure you get a generous coating. Stand upright on a cooling rack and then devour!
Other info
Prep Time: 5 minutes Cooking time: 18 – 22 minutes
TIP! Unlike other muffins, these still taste as good as new a couple of days after baking! Store them in airtight container for up to a week or stash in the freezer for up to three months.
