Updated: Aug 27, 2019
Quick and easy recipe.
Thanks to the initial temperature spike and additional half a spoon of baking powder those muffins puff up and can easily compete with bakery’s jumbo muffins. The texture is fluffy and soft and I can guarantee you won’t end up with spongy-powdery muffin. Addition of Nutella (be generous with it!) and the extra hint of cinnamon and nutmeg will fill in your house with lovely chocolatey-spicy aroma.
Yield: 8 muffins
Tin: muffin or jumbo muffin form
Active time: 15 min prep + 20 min baking
- 1 large egg, room temperature
- 80g unsalted or salted butter, melted
- 125ml milk or buttermilk or kefir (1/2 cup*), room temperature
- 1 tsp vanilla extract
- 190g (1 cup and 4 Tbsps) all-purpose flour
- 1 and 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp salt (reduce to 1/4 tsp if using salted butter)
- 100g (1/2 cup*) granulated or caster sugar
- 8 Tbsps Nuttella, room temperature
*1 cup = 250ml cup
1. Preheat the oven to 220C. Line muffin pan with muffin liners. Set aside.
2. Prepare wet ingredients: Whisk 1 egg until fluffy, add melted butter, milk (buttermilk/kefir) and vanilla extract.
3. Prepare dry ingredients: Sift flour with baking powder, cinnamon, nutmeg and salt. Whisk in sugar. Set aside.
4. Combine: Add dry ingredients to wet ingredients in two turns - few gentle stirs. Don’t over mix as you may end up with powdery texture.
5. Fill in muffin liners with the batter: One Tablespoon of batter followed by Tablespoon of Nutella and cover with another Tablespoon of batter. Fill in the liners 4/5 high.
6. Bake for 5 minutes at 220C then lower the temperature to 175C and bake for 14-17 minutes. Once baked leave in the muffin pan for 5 minutes, then cool on the cooling rack.