Fire up the coffee machine and grab a Chocolate Filled Cinnamon Doughnut Muffin for breakfast. You know you want to.
Chocolate Filled Cinnamon Doughnut Muffins
slightly adapted from Donna Hay
For the Muffins:
160g unsalted butter, softened
165g caster sugar
2 teaspoons vanilla extract
450g plain flour, sifted
2 1/2 teaspoons baking powder, sifted
2 tablespoons buttermilk
For the Filling:
80g dark chocolate, finely chopped
1 cup white sugar
1 tablespoon ground cinnamon
50g unsalted butter, melted for brushing
Make the Filling:
Put the chocolate into a heatproof bowl and set aside. Bring the cream to simmering point over a medium flame and then pour the hot cream over the chocolate. Leave to sit for 2 minutes, then whisk until smooth. Set aside in the fridge until firmed up a little.
Make the Muffins:
Preheat the oven to 180C and lightly grease a muffin pan.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter, sugar and vanilla until creamy. Add the eggs one at a time, beating well after each addition. With the mixer on low, gradually add the flour, baking powder, milk, buttermilk and mix until just combined. Spoon half the batter into the muffin pans. Make a small indentation in the middle of the batter with the back of a teaspoon and fill each with a spoonful of the chocolate filling. Top with the remaining muffin batter and bake for 20 22 minutes, until a skewer inserted into the centre of a muffin comes out clean. Transfer to a wire rack to cool.
Mix the white sugar and cinnamon together and sprinkle it on a baking tray. Brush the cooled muffins with melted butter and toss them gently in the cinnamon sugar until they are coated all over.