Nutella Stuffed Snickerdoodle Muffins

Something just happened in this house that really shouldn’t have since I have been trying so hard to stick to a diet. But when these incredible muffins caught my eye I just couldn’t resist stopping what I was doing and make them. And let me just say they do not disappoint. I had to rely on Google translate to try and follow the recipe so at times I wasn’t really sure about the instructions but let me say each bit was so incredible that if there was a small error somewhere we didn’t notice it at all.

Nutella Stuffed Snickerdoodle Muffins

290g (2 1/4 c.) plain flour
2 tsp baking powder
3/4 tsp cinnamon
1/3 tsp nutmeg
1/4 tsp salt
120g (1/2 c.) sugar
1 egg
1 egg yoke
100mL (a little less then 1/2 c.) olive oil
1 1/2 tsp vanilla extract
180mL (3/4 c.) milk
70g. sugar
3 tsp cinnamon
65g (4 Tbsp) butter
Recipe from Winnish

Add paper muffin wrappers to a muffin tin and lightly spray with oil. Preheat oven to 220 C (420 F) Combine the flour, baking powder, cinnamon, nutmeg and salt into a large mixing bowl+

Carefully mix in the eggs and sugar. Gradually adding in the oil and whisk well by hand and then add in the vanilla. Carefully add small amounts of flour at a time alternating with milk.

Add a heaping tablespoon of mixture into the prepared muffin wrappers and then add a tablespoon of nutella (or any chocolate spread), cover with a second heaping tablespoon muffin mixture. This is where the translation didn’t seem to quite make sense but after cooking the first batch I did realize I needed to make sure to not allow any of the chocolate spread to show other wise it doesn’t set right. So make sure it is covered.

Then place in pre-heated oven, 220 C (420 F) and bake for 5 minutes, then reduce oven temperature to 175-180 C (350 F) and continue to bake another 15-18 minutes until the muffins are a nice golden brown on the top. *I am not entirely sure why you do two different temperatures and since I was relying on Google translate I decided to just stick with it. They turned out perfect every time so I guess it must do something special.

Take out of the oven and allow to cool for 5 minutes. Melt the butter for the topping and in a separate bowl mix the sugar and cinnamon. Take the muffins out of the pan coat the top of the muffin in the butter (I found it easiest to paint with a pastry brush but you could just dip them in) and then cover with the sugar and cinnamon mixture. Allow to cool.

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