Mini Nutella stuffed Muffin

I know a lot of you have a craving for Nutella. When I first made the normal size of these Nutella stuffed muffins a few months ago, I got a very decent amount of likes on Instagram. Thanks to the lava-like Nutella! Last weekend I made a mini version for my friend's birthday, I even tripled the amount of the Nutella. Hope he likes them!

::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Mini Nutella stuffed muffin (text recipe)

- Serving: 24 pieces
- Special equipment: 12 cup mini muffin pan  
- *Preparation time: approx. 40 mins.
- *Baking time: approx. 45 mins.
- Decoration time: approx. 15 mins 
(* the time is based on the size of the muffin pan.)
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::: 

 / Muffins Ingredient /

• 100g caster (granulated) sugar
• 75g butter, room temperature
• 1 egg
• 1 teaspoon vanilla extract
• 120ml milk
• 190g all purpose flour
• 1 ½ teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 24 teaspoon Nutella

/ Cinnamon Sugar Ingredient /

• 45g melted butter
• 50g caster (granulated) sugar
• 2 teaspoon ground cinnamon

/ Directions /

1. Whisk caster sugar and butter with an electric hand mixer in medium speed until fluffy.
2. Pour in the egg, vanilla extract and milk, keep whisking for a minute.
3. Add flour, baking powder, salt, cinnamon and nutmet, whisk until ingredients are just combined.
4. Preheat the oven to 170°C / 340°F and grease the mini muffin pan with some melted butter or cooking spray. 
5. Take 1/3 teaspoon of the batter (not a heaping spoon!) and pour it into the muffin cavity. Make it flat to fully cover the bottom.
6. Take 1/2 teaspoon of Nutella (not a heaping spoon!) and pour it on top the batter in the middle. 
7. Take 1 teaspoon of the batter (not a heaping spoon!) and pour it on top of the Nutella. 
8. Put it into the preheated oven. Reduce the heat to 150°C / 300°F after five minutes and back for another 13 minutes. Remove the pan from the oven and let the muffins cool in the pan for five minutes before taking them out.
9. Repeat step 4 to 8 if you are using a 12 cup mini muffin pan.
10. Prepare the cinnamon sugar by mixing the caster sugar and ground cinnamon togeter.
11. Dip some melted butter on the top of the muffins and then some cinnamon sugar. Guten Appetit~!

:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
I adapted the recipe from one of my favorite bloggers Sally Baking Addiction and this version gives 24 mini muffins. The topping of cinnamon sugar is optional, feel free to skip this to minimise the guilt lol.

Before we starts, prepare the ingredients in four groups.

Group 1

Group 2

Group 3

Group 4

When all the ingredients are ready, just combine the first three groups step by step with an electric hand mixer. This is super easy because you don't need any special techniques, just whisk until combined. 

Stop the mixer when you add in (Group 3) the dry ingredients (ground cinnamon, ground nutmeg, flour, salt and baking powder). Don't switch on the mixer yet because you don't want all your dry ingredients flying around. Fold the dry ingredients into the wet mixture to avoid this, saving a huge mess in the kitchen. Now switch on the mixer again and whisk until the mixture is just combined (see bottom right of photo).

Note:
While whisking the egg, milk and vanilla extract, you will
find the butter and caster sugar mixture turns into little pieces,
don't panic! it's normal.

Preheat the oven to 170°C / 340°F and grease the mini muffin pan with some melted butter or cooking spray. But I always find butter goes with baking - the rule of the B's. 

Now it's time to assemble the muffins and there are just simply three steps.

Echos Tipp: 

You DON'T need use a heaped spoon of mixture for each
muffin - be gentle, they are baby muffins after all.

Step one: Take 1/3 tsp of batter and pour it into the muffin cavity. Make sure it is flat to fully cover the bottom.

Step two: Take 1/2 tsp of Nutella and pour it on the batter. The Nutella should land right in the middle. The less it touches the pan, the better it can be hidden in the muffin. 

Step three: Take 1 tsp of the batter and pour it on top of the Nutella - making a batter, Nutella, batter sandwich . Try your best to fill in the gap between the cavity and Nutella. Don't worry if you can't perfectly fill it in, it will combine with the bottom mixture when it rising in the oven. 

 *Note: As this 1/2 tsp is NOT a heaping spoon, the amount is actually around one heaping spoon due to the consistency of Nutella. Therefore with 24 mini muffins, we are using around 24 heaping spoons Nutella. But, if you prefer to use less, it's totally your choice. I'm sure they are still lovely! 

Put it into the preheated oven. Reduce the heat to 150°C / 300°F after five minutes and back for another 13 minutes. 

In the meantime, if you'd prefer to intensify your Nutella muffin experience, you can prepare the cinnamon sugar. If you don't have ready made cinnamon sugar no problem! You can easily make it by yourself with this simply sweet recipe. You can even adjust the amount of ground cinnamon. As I really love the taste of cinnamon, you can see on the picture that I used way more than 2 tsp. 

When the muffins are ready, take them out of the oven and leave them to cool in the pan for 5 minutes. At the same time you can increase the heat of the oven again for the next round if required.

Loosen the muffins slightly just by going around each muffin with a blunt knife. 

*Note: If you are using a 12 cup mini muffin pan as well, I would suggest you to assemble the muffins for the next tray and put them into the oven before going to the next step. 

Dip some melted butter on the top of the muffins and then some cinnamon sugar. Guten Appetit~!

Adapted from: http://sallysbakingaddiction.com

Sally's version makes eight standard size muffins. These are the muffins I made last time with her recipe, seducing aren't they? ;)