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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2 Responses to Nutella Stuffed Snickerdoodle Muffins

  1. Mmmm these look really good. I am into muffin making at the moment because they are just that bit easier than cupcakes, and no need for icing either.

  2. My people here will love your fun nutella muffins. Once out of the oven they will be attacked. :)

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