Wednesday, June 13, 2012

Mini Nutella Donut Muffins

Have you ever seen the ads for nutella on TV? They totally make it out to be a "health food". I don't know how they can even say that that's true, seeing as it is a chocolate spread. They used to do that with cereal too. I don't know how many commercials I saw while watching Saturday morning cartoons that described a sugary cereal as "part of a nutritious breakfast".

Well, one thing I know for sure is that when you pair nutella with the word "donut", it takes away the apparent "health factor" (although muffins are seemingly maybe these really are healthy). Either way, these are some delicious muffins, especially when they are fresh out of the oven and still warm. I made them as mini muffins, but you could make them regular sized as well.

Nutella Donut Muffins
adapted from US Masala
Makes 24 mini muffins
  • 1 3/4 cup all purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/3 cup oil
  • 3/4 cup sugar
  • 1 egg
  • 3/4 cup milk (I used unsweetened vanilla almond to add extra flavour, but any milk will do)
  • 1 tsp. vanilla
  • Nutella as needed
  • 3 Tbsp. butter (for topping)
  • 1/3 cup sugar (for topping)
  • 1 tsp. cinnamon (for topping)
Preheat oven to 350 degrees and grease two mini muffin pans

Combine flour, baking powder, salt and cinnamon in a medium bowl.

Combine oil, sugar, milk, vanilla and egg in a large bowl. Add flour mixture, and be sure not to over mix.

Add a small bit of batter into each muffin cup. Top with a small spoonful (about 1/2 - 1 tsp.) of nutella in each, then cover with more batter.

Bake muffins for 15-20 minutes. While muffins are baking, melt butter and mix together the sugar and cinnamon. 

Once muffins are out of oven and still warm, dip each muffin top in melted butter, then roll in cinnamon sugar. 

Enjoy while still warm!


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