Christmas is in 9 days. I repeat, Christmas is in 9 days. Where the hell has the time gone? I am running out! With a trip to Scotland booked in from December 21st to December 27th, I am very limited with the time I have left, to shop, bake, see the Hobbit and generally exist along the way. However, it’s time for my second Festive Baking recipe. And you guessed it, it involves cinnamon. Although what you may not have expected was Nutella. And what you may also not have expected, with it being festive, is that they are muffins. Cinnamon topped and Nutella stuffed Muffins, yum. What makes these different as well is that they use a slightly different flour to the usual plain white. I used a plain wholemeal, which made them slightly heavier but also works great on a cold night and compliments the Nutella and Cinnamon really well.
The recipe only makes a few, 9 to be exact, but can be very easily doubled (and will be later this week when I am baking for a party). Speaking of the party, I’m also baking a couple of my Cranberry and Orange loaves, as well as some Reindeer pretzel cookies! It is the day I finish work for Christmas, so it’s safe to say that I’ll undoubtedly be a little worse for wear before it’s done. I’m also starting to plan in bakes for when I’m up at my parent’s cottage on Mull next week.
- 5 Tablespoons or 75g unsalted butter, softened to room temperature
- 100g granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 120ml milk
- 190g plain wholemeal flour
- 1 and ½ teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 8 teaspoons Nutella
- Cinnamon-Sugar Topping
- 50g granulated sugar
- 2 teaspoons cinnamon
- 45g unsalted butter
- Preheat the oven to 220°C(200°C fan) and grease a muffin tin (I used butter but a spray will work just as well).
- Cream together the sugar and the butter, on a medium speed.
- Mix in the egg, beating well, before mixing in the vanilla and the milk.
- Gently mix in the flour, baking powder, cinnamon, nutmeg and salt. When mixing these together be careful not to over-mix them. Do it until only just combined to avoid a heavy mixture.
- Divide up the batter into the muffin tins. Do this by putting one heaped tablespoon in to each hole. On top of each of these, place a dollop of Nutella. Cover with the remaining batter.
- Bake at 220°C for 5 minutes, then reduce the temperature to 175°C(155°C fan) and bake for a further 13-17 minutes
- Allow the muffins to cool for about 5 minutes.
- While they are cooling, mix together the sugar and cinnamon. Melt the butter (either in a microwave or a pan).
- Take a muffin, dip the top in to the butter and then dip it in to the sugar mix to top it.
- Place upright on a cooling rack until they are cooled properly.
