Cinnamon Sugar Dipped Nutella Filled Muffins


Nutella addicts! Ever want to put a slightly different spin on your chocolate hazelnut habit? Here’s a recipe from Sally and her wonderful Baking Addiction. I must note that her cakes are much prettier than mine! I baked my batch in some new, large-fit muffin tins, which gave my cakes a much broader base & less rise, consequently. If you do yours in cupcake tins you should achieve the puffy top look. (However they look though, they’re absolutely gorgeous!) Recipe makes about 8 to 10 muffins, depending on your trays.

Muffin Ingredients: 

75g Soft Butter

100g White Sugar

1 Large Egg

1 Tsp Vanilla Extract

60ml Hazelnut Milk

190g Plain Flour

1.5 Tsp Baking Powder

Dash Cinnamon

Pinch Nutmeg

Dash Salt

125g Nutella (or so – I just spooned by eye from a 200g jar)


Cinnamon Sugar Topping:

75g Golden Sugar

2 Tsp Cinnamon (or more, to taste)

75g Butter


1. Pre-heat that oven – 220 Celsius for the non-fan oven owner & 200 for the fan endowed. Line your cake trays. Start with eight and add liners if you find you’ve got enough batter at the dollop stage.

2. Retrieve your electric hand whisk and cream the butter and sugar together. When that’s looking good, add in your eggs, vanilla extract and hazelnut milk (this stuff is so good. I’ve been using it all week now for bakes and general creativity, and it was a perfect match for this recipe!) Next, when that’s even, remove your electric mixer and fold in flour baking powder, cinnamon, nutmeg and salt and whip up the mix with a spoon and elbow grease.


3. Dollop time. Grab a normal soup spoon and use it to donate two spoonfuls each of batter to each liner. Yay! Open up your nutella jar, pull off the shiny paper seal completely and stick it in the microwave for 30 seconds to a minute, to soften. Using the same size spoon, scoop and scrape one spoonful of nutella to each liner. Now a spoonful of batter; a half-spoon of nutella; finally, the rest of the batter.


4. If you have empty muffin tins, fill these with water to ensure all the muffins get an even dose of temperature. Stick your tins in the oven and bake at 220/200 (fan depending) for 5 minutes, before dialing the temperature down to 180/160 for an additional 15 minutes.

5. When your muffins are about half an hour out of the oven, melt the butter for the topping in a small bowl, in the microwave. Stir through. Blend sugar and cinnamon in a small bowl. Dip each of your muffins first in the butter, then swirl in the sugar mixture. Leave upright on a cooling rack for as long as you can stand.

Enjoy! These are amazing warm, with Greek Yogurt…


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2 thoughts on “Cinnamon Sugar Dipped Nutella Filled Muffins

  1. I’m so glad you made these muffins! And what are you talking about? Yours look so pretty. In fact, I want one for dinner right now. They look better than my boring salad!

    • Rachel says:

      You’re too kind! They were so unbelievably good. Grilled onions, green veggies & butterbeans for dinner round mine this evening – that 80/20 rule, right? 🙂

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