5.23.2013

Nutella Stuffed Cinnamon Sugar muffins

Every baker makes mistakes. Some mistakes make you angry, others make you cry.
Today, I cried over muffins.



I live for Nutella Stuffed Cinnamon Sugar muffins. They are sweet and moist, and there's a special treat in the center. Nutella!
This recipe yields 8 muffins, yet I got 9. I baked them and I couldn't wait for them to be done.
The timer went off. I turned off the oven, pulled them off, and set them on the counter. Three minutes later, I begin to take the muffins out to make sure the bottom of the paper liners don't get soggy and wet. I take out 5 and am beginning on my sixth when I decide to move the glass tea pot so I can have more space on the counter. I move it and I lift my hand, and BAM. The rest of the muffins fall to the ground.
The emotions I expressed were sad. I was angry, and sad, and I began to clean up. I was so tired of how things kept going bad, and I just cried for a couple minutes. My dad came in and I stopped crying.
 I love these muffins, and it broke my heart to see 4 muffins, not making it to the hungry stomach of my family and friends.

Anyhow-I hope you learn from my mistake and never rush to take muffins our cupcakes out of the pan.
My five wonderful muffin-friends left.
I was left with five, which I'm going to share with my family and complain how small our counter space is.
Enjoy these; they are delicious!

Nutella Stuffed Cinnamon Sugar Muffins
Recipe from Sally's baking addiction

Ingredients
1/3 cup (5 Tablespoons) unsalted butter, softened to room temperature
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup milk (I used almond milk, but regular is fine)
1 and 1/2 cups white whole wheat flour (or all-purpose flour; or a mix of whole wheat + all-purpose)
1 and 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
8 teaspoons Nutella
Cinnamon-Sugar Topping
1/4 cup granulated sugar
2 teaspoons cinnamon
3 Tablespoons unsalted butter
Instructions
Preheat oven to 425F. Spray muffin pan with cooking spray and set aside.
In a large bowl of an electric or stand mixer, cream butter and sugar together on medium speed. Mix in the egg, vanilla extract, and milk. Gently stir in flour, baking powder, cinnamon, nutmeg, and salt. DO NOT overmix - stir until just combined.
Spoon 1 heaping Tablespoon of batter into muffin cavity. Layer with 1 tsp Nutella in the center and spoon another heaping Tablespoon of batter on top. If the muffin tins are completely full, that is ok. They will not overflow. Repeat layering batter and Nutella into each muffin tin. I got exactly 8 muffins. Fill the empty muffin tins halfway with water for even baking.
Bake at 425F for 5 minutes. Reduce oven to 350F and bake for an additional 13-17 minutes until batter is set. Allow muffins to cool for about 5 minutes.
While the muffins are cooling, make the cinnamon-sugar topping. Melt the butter for about 30 seconds in the microwave. Stir and stick back in microwave if not fully melted. In a separate small bowl, stir together the sugar and cinnamon. Dip the top of each muffin into the melted butter and 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 cooling rack.

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