Let us pretend swimsuit season is still months away and we can happily eat two of these for Sunday brunch... with milky coffee... sitting on our duffs for hours smelling the roses and watching the birds. Did I just mention roses and birds? Signs of spring and approaching summer? ... Then, when we're done with brunch, let us eat lettuce.
Nutella-Stuffed Cinnamon Sugar Muffins
adapted from here
For the Muffins:
75g (1/3 cup) unsalted butter, room temperature
100g (1/2 cup) caster sugar
1 teaspoon vanilla extract
125ml (1/2 cup) buttermilk
190g (1 1/2 cups) plain flour
1 1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon fine sea salt
8 teaspoons Nutella
For the Topping:
45g (3 tablespoons) unsalted butter, melted
50g (1/4 cup) caster sugar
2 teaspoons ground cinnamon
Make the Muffins:
Preheat the oven to 220C (425F). Line a muffin pan with 8 paper liners. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar for about 2 minutes on medium speed until pale and creamy. Add the egg, vanilla and butter milk and beat until combined. Reduce the speed of the mixer to its lowest setting and add the flour, baking powder, cinnamon, nutmeg and salt and mix until just combined. Do not over mix.
Spoon a tablespoon of batter into each paper liner, Using a teaspoon, dollop the Nutella on top and then spoon another tablespoon of batter on top of the Nutella.
Bake at 220C (425F) for 5 minutes, then reduce the temperature to 180C (350F) and bake for another 13 -16 minutes, until done. Cool the muffins in the pan for 5 minutes before transferring to a wire rack.
Make the Topping:
Mix the sugar and cinnamon together in a bowl. Dip the top of each muffin in the melted butter, then dredge the tops in the cinnamon sugar. When they have all been dipped and dredged, sprinkle any remaining cinnamon sugar over the muffins.