Breakfast & Brunch · Desserts

Nutella Cinnamon Sugar Muffins


My dad told me I needed to be more social and it kind of hit home for whatever reason. But I have a confession/proclamation: I’m awkward in social scenarios. Throw in a little nervous and shy and well, that’s me.

 Take a house party for example —  please dear God, let there be a pet. Play with pet or talk to real people? The choice is pretty easy.  If there is no pet? Standing next to the food and stuffing my face is a good substitute.

No pet or food? What kind of party is this?

Today I got stuck in a pointless conversation at the gas station where a man told me he was addicted to chewing tobacco. My response? “you should try being addicted to sour patch kids, they’re awesome.”  And CLICK, the gas tank was full and there was my grand escape.

So in my feeble attempt at being social, I decided it would be good to meet some of my neighbors. The real intent is to see if they owned a dog where I could offer free dog walking services but I’M BEING SOCIAL. Really I am.

“Hi, I’m Tiffanie and I just moved in down the street. I just made some nutella cinnamon-sugar muffins and well…here you go! They taste best if you microwave them for a couple seconds”


…continue boring banter for a few minutes and well, the neighbor doesn’t have a dog that I can visibly see. Time to end this conversation. 

But the conversation with these nutella cinnamon sugar muffins continues. They’re dipped in melted butter and then bathed in cinnamon sugar.  Then there’s a heaping spoonful of nutella that oozes out when you take a bite. And since no one was looking, I dipped the muffin again in more butter, rolled it around in more cinnamon sugar….and bliss. Being social is completely over-rated.



  • 1/3 cup (5 Tablespoons) unsalted butter, softened to room temperature
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup milk (regular milk or almond milk work)
  • 1 and 1/2 cups white whole wheat flour (or all-purpose flour; or a mix of whole wheat + all-purpose)
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 8 teaspoons Nutella

Cinnamon-Sugar Topping

  • 1/4 cup granulated sugar
  • 2 teaspoons cinnamon
  • 3 Tablespoons unsalted butter


  1. Preheat oven to 425F. Spray muffin pan with cooking spray and set aside.
  2. In a large bowl of an electric or stand mixer, cream butter and sugar together on medium speed. Mix in the egg, vanilla extract, and milk. Gently stir in flour, baking powder, cinnamon, nutmeg, and salt. DO NOT overmix – stir until just combined.
  3. Spoon 1 heaping Tablespoon of batter into muffin cavity. Layer with 1 tsp Nutella in the center and spoon another heaping Tablespoon of batter on top. If the muffin tins are completely full, that is ok. They will not overflow. Repeat layering batter and Nutella into each muffin tin. I got exactly 8 muffins. Fill the empty muffin tins halfway with water for even baking.
  4. Bake at 425F for 5 minutes. Reduce oven to 350F and bake for an additional 13-17 minutes until batter is set. (mine are perfect at 13 minutes). Allow muffins to cool for about 5 minutes.
  5. While the muffins are cooling, make the cinnamon-sugar topping. Melt the butter for about 30 seconds in the microwave. Stir and stick back in microwave if not fully melted. In a separate small bowl, stir together the sugar and cinnamon. Dip the top of each muffin into the melted butter and dip into the cinnamon-sugar mixture. Swirl them around in the cinnamon-sugar a bit to make sure you get a thick coating. Set upright on cooling rack.
  6. These muffins can be stored in an airtight containers for a few days (but they won’t last that long). I prefer to heat them in the microwave for a couple seconds if eating the day after.

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