Deceptively Innocent, Sinfully Delicious!

This has been a rough week.  Very sadly, we put our fifteen year old golden retriever “Happy” down on Monday.  He was our boy, for a lack of a better way of saying it.  I’m not trying to depress you, I promise.  There is a point to me telling you this.

Yesterday I started to look up recipes for this morning’s baking experiment, and found a bunch of yummy options.  I gave the difficult choice to Paul, and he chose these Nutella muffins.  “Nutella makes you happy. So make those.”  This couldn’t be more true.  I adore Nutella, it’s right up there with butter and bacon.  So this morning’s baking fun is dedicated to “Happy” because he made both Paul and I very, very happy.

Nutella Stuffed Cinnamon Sugar Muffins (care of

Nutella Muffins

INGREDIENTS:  1 1/2 cups all-purpose flour, 1/2 cup sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 2 teaspoons baking powder, 1/4 teaspoon salt, 3/4 cup milk, 1/4 cup vegetable oil, 1 large egg, 1 teaspoon vanilla extract, 8 teaspoons Nutella
For the Cinnamon Sugar Topping:  1/4 cup sugar, 2 teaspoons cinnamon, 3 tablespoons unsalted butter, melted

DIRECTIONS:  Preheat oven to 400 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.  In a large bowl, combine flour, sugar, cinnamon, nutmeg, baking powder and salt.  In a large glass measuring cup or another bowl, whisk together milk, vegetable oil, egg and vanilla.  Pour mixture over dry ingredients and stir using a rubber spatula just until moist.  Scoop a spoonful of batter evenly into the muffin tray. Drop 1 teaspoon Nutella into the center of each cup. Top with remaining batter to completely cover the filling.  Place into oven and bake for 13-15 minutes, or until a tester inserted in the center comes out clean.  To make the cinnamon sugar, combine the cinnamon and sugar.  When the muffins are done, cool for 10 minutes and dip the muffin crown into the melted butter and then into the cinnamon-sugar mixture.  Let cool on a wire rack.

Happy… Happy

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