They may look like muffins, but a dunk in melted butter and a generous roll in cinnamon-sugar makes these baked breakfast treats taste like donuts, without the hassle of frying. Hiding inside each muffin is a sweet Nutella® surprise, which is layered into the batter as you fill the muffin pan. The muffins are ready in a jiffy, making them perfect for busy mornings. Sometimes I double the recipe and send them along with Kevin to work. His co-workers are always thankful!
Ingredients
Muffins
- 0.33 cup (75g) butter, softened to room temperature
- ½ cup (100g) granulated sugar
- 1 egg
- 1 tsp vanilla extract
- ½ cup (120ml) milk
- 1½ cups (190g) white whole wheat flour
- 1½ tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp salt
- 8 tsp Nutella
Cinnamon-Sugar Topping
- 3 tbsp butter
- ¼ cup (50g) granulated sugar
- 2 tsp ground cinnamon
How to Make It
- Preheat the oven to 425°F. Spray the muffin pan with non-stick cooking spray. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together in a large bowl on medium speed until creamed, about 2 minutes. Beat in the egg, vanilla, and milk. Scrape down the sides of the bowl as needed. Using a large rubber spatula or wooden spoon, gently stir in the flour, baking powder, cinnamon, nutmeg, and salt until combined. Do not overmix.
- Spoon 1 heaping tablespoon of batter into a muffin cup. Layer with 1 teaspoon of Nutella® in the center and spoon another heaping tablespoon of batter on top. If the muffin cups are completely full, that is ok. They will not overflow while baking. Repeat layering batter and Nutella® into each muffin tin for all 8 muffins. Fill the unused cups one-third full with water to prevent the pan from warping.
- Bake at 425°F for 5 minutes and then, leaving the muffins in the oven, reduce the temperature to 350°F and bake for an additional 13–16 minutes until the batter is set. Allow the muffins to cool in the pan for about 5 minutes.
- For The Topping: Melt the butter in a small bowl or pan. In a separate small bowl, mix the sugar and cinnamon together. Dip the top of each muffin into the melted butter and then 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 a cooling rack. The muffins will stay fresh in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5.
