Description
Nutella Cinnamon Sugar Muffins bring sweet comfort straight from your kitchen, melding rich chocolate spread with warm spices for a delightful breakfast treat that disappears faster than you can bake them.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 2 large eggs
- 1 cup Nutella
- 1 cup buttermilk
- ½ cup unsalted butter, melted
Supporting Ingredients:
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Topping:
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Warm your kitchen oven to 350F. Grab a muffin tin and line each cup with paper liners or coat thoroughly with non-stick spray.
- Grab a large mixing bowl and combine 2 cups flour, 1 tablespoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon cinnamon. Whisk the dry ingredients until they’re perfectly blended.
- Melt ½ cup butter and let it cool slightly. Mix in ½ cup granulated sugar and ½ cup brown sugar, whisking until the mixture looks smooth and glossy.
- Crack 2 eggs into the butter mixture and pour in 1 teaspoon vanilla extract. Whisk energetically until the batter looks light and airy.
- Pour 1 cup buttermilk into the wet ingredients and stir gently. Make sure everything is just combined without aggressive mixing.
- Slowly fold the dry ingredients into the wet mixture. Use a gentle hand to prevent tough muffins.
- Add 1 cup Nutella to the batter, creating delicate chocolate swirls without completely blending it in.
- Mix ¼ cup granulated sugar with 1 teaspoon ground cinnamon in a separate small bowl for the topping.
- Fill each muffin cup about two-thirds full with batter. Drop a small teaspoon of Nutella on top of each muffin.
- Sprinkle the cinnamon sugar mixture generously across each muffin’s surface.
- Slide the muffin tin into the preheated 350F oven. Bake for 20 minutes, checking at 18 minutes to ensure golden tops and a clean toothpick test.
- Take the muffins out and let them rest in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Notes
- Swap buttermilk with yogurt or sour cream for a tangy twist that keeps the muffins super moist.
- Use room temperature eggs and butter to help ingredients blend smoothly and create a more consistent batter.
- Gently swirl the Nutella into the batter with a knife to create beautiful marbled patterns without overmixing.
- For gluten-free friends, replace all-purpose flour with a cup-for-cup gluten-free flour blend and add an extra tablespoon of liquid to maintain moisture.
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 249 kcal
- Sugar: 19 g
- Sodium: 190 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 31 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 46 mg