Recipe | Nutella Stuffed Cinnamon Sugar Muffins

For the cinnamon sugar topping - 

50g granulated sugar
2 teaspoons cinnamon
45g unsalted butter

1. Preheat oven to 220 degrees C. Spray muffin pan with cooking spray and set aside.

2. In a large bowl cream butter and sugar together. Mix in the egg, vanilla extract, and milk. Gently stir in flour, baking powder, cinnamon, nutmeg, and salt. Do not overmix - stir until combined.

3. Spoon 1 Tablespoon of batter into muffin cavity. Layer with 1 teaspoon Nutella in the center and spoon another Tablespoon of batter on top. Repeat layering batter and Nutella into each muffin tin. I got exactly 9 muffins. Fill the empty muffin tins halfway with water for even baking.

4. Bake at 220 degrees C for 5 minutes. Keeping the muffins in the oven, reduce temperature to 180 degrees C and bake for an additional 13-17 minutes until batter is set. Allow muffins to cool for about 5 minutes.

5. While the muffins are cooling, make the cinnamon-sugar topping. Melt the butter for about 30 seconds in the microwave. 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. Muffins stay fresh in an airtight container up to 1 week.