Wednesday, July 23, 2014

Nutella Stuffed Donut Muffins

All time best mash-ups:

Peanut Butter and Chocolate
Donuts and Croissants
Ice Cream and Hot Fudge

and of course...

Donuts and Muffins

Double the breakfast. Double the fun (and deliciousness).

Any excuse to eat two breakfast items in one right? Especially when it's stuffed with Nutella. Thick, gooey, chocolate-y Nutella.

Are you sold yet?

For the Muffins:
(9 regular sized muffins)
1 1/2 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
1/4 cup vegetable oil
1 large egg
1 teaspoon vanilla

9 teaspoons Nutella (1 teaspoon per muffin)

Cinnamon Sugar Coating:
1/4 cup sugar
2 teaspoons cinnamon
3 Tablespoons butter, melted

Preheat oven to 400 degrees and line 9 muffin tins with paper liners, set aside.
In a large bowl, whisk together the flour, sugar, cinnamon, nutmeg, baking powder, and salt. Set aside.
In a medium bowl whisk together the wet ingredients (milk, vegetable oil, egg, and vanilla).
Add the wet ingredients into the dry flour mixture and stir until combined.

Place a spoonful of batter into the bottom of a muffin tin and dollop a teaspoon of Nutella into the center.

Top with enough batter to evenly cover the Nutella. Bake in preheated oven for 13-15 minutes or until a toothpick inserted in the center comes out clean.
Allow muffins to cool on a wire rack for 10 minutes before coating.

In a small bowl, melt the 3 Tablespoons of butter. In a second small bowl combine the cinnamon and sugar for the topping.
Dunk the tops of the cooled muffins into the butter then the cinnamon sugar mixture. Continue this until all of the muffins have been dunked and coated. Serve immediately.

I love the oozing chocolate center and crunchy cinnamon-sugar coating... YUM!

*recipe adapted from Damn Delicious

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