Ingredients
⅓cupunsalted butter,(5 tablespoons), softened to room temperature
½cupgranulated sugar
1large egg
1tsppure vanilla extract
½cupmilk
1½cupswhite whole wheat flour,spooned and leveled
1½tspbaking powder
½tspground cinnamon
¼tspground nutmeg
½tspsalt
8tspNutella
¼cupgranulated sugar
2tspground cinnamon
3tbspunsalted butter
Preparation
Preheat the oven to 425 degrees F. Spray the muffin pan with cooking spray and set aside.
In a large bowl of an electric or stand mixer, cream the butter, and sugar together on medium speed. Mix in the egg, vanilla extract, and milk.
Gently stir in the flour, baking powder, cinnamon, nutmeg, and salt. Do not overmix. Stir until just combined.
Spoon 1 heaping tablespoon of batter into muffin cavity. Layer with 1 heaping teaspoon of Nutella in the center and spoon another heaping tablespoon of batter on top. Repeat layering batter and Nutella into each muffin tin. Fill the empty muffin tins halfway with water for even baking.
Bake for 5 minutes. Keeping the muffins in the oven, reduce the temperature to 350 degrees F, and bake for an additional 13 to 17 minutes until batter is set. Allow muffins to cool for about 5 minutes.
Melt the butter for about 30 seconds in the microwave. Stir and stick back in the 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 ensure a thick coating. Set upright on a cooling rack.
Serve and enjoy!
