Nuttella stuffed cinnamon muffins

Moist, fluffy cake with crunchy cinnamon sugar coating filled with nutella just yum :). They were perfect, especially for the day when too much sugar is not enough sugar. We really enjoyed them. The recipe comes form this web site.

Ingredients for 8 muffins:

• 75g butter
• 100g sugar
• 1 egg
• 1 tsp vanilla
• 120 ml milk
• 190g flour
• 1 and 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 8 tsp nutella

Grease or line with paper cases the muffin tin. Preheat the oven to 220C.

Into a big bowl put the flour, baking powder, cinnamon, nutmeg, salt and mix them well. 

In separate jug mix the egg, milk and vanilla.

Using hand or free standing mixer beat the butter and sugar together until smooth and creamy. Pour in the wet ingredients and mix them in. Then stir in the dry ingredients. Do not over mix the mixture.

 Spoon the batter into paper cases, 1 table spoon each. Then add 1 teaspoon of nutella and cover with batter. You may fill the muffin holes up to the top they won't overflow.

Insert into an oven. Bake in 220C for first 5 minutes then reduce the temperature to 175C and bake for another 15 minutes. When baked transfer to the wire rack to cool down.

While the muffins are cooling down prepare the cinnamon sugar topping.

Cinnamon sugar topping:

• 50g sugar
• 2 tsp cinnamon
• 45g butter

Melt the butter and set aside. In a small bowl mix the sugar and cinnamon together. Take one muffin and dip it in melted butter then dip it again in cinnamon - sugar. Press a bit so all top would be evenly coated with sugar. Repeat with remaining muffins. 

Enjoy !

Recipe in Polish

Gluten free, peanut butter & banana muffins with nutella filling

Today's recipe is especially for peanut butter lovers. This peanut butter muffins do not contain any flour and still taste like regular muffins with hint of nuts and banana. They were soft, spongy, moist but neither wet nor dense. The nutella filling was perfect. The recipe comes form this website.  

Ingredients for 12 muffins:

• 270g peanut butter
• 2 small bananas
• 2 eggs
• 1/2 tsp baking soda
• 1 tsp vinegar
• nuttella
• chopped peanuts

Preheat the oven to 200C. Line muffin tin with paper cases. 

Blend peanut butter and bananas until smooth. Then add the eggs one at the time and blend after each addition. At last add the soda and vinegar and blend again. The batter is quite thick.

Fill muffin tin cups with few teaspoons of batter. Then drop a heaping teaspoon of nutella and top with more batter. Sprinkle with chopped nuts.

Bake in preheated oven for 10 - 15 minutes until well risen. To check if baked insert skewer into a cake if comes out clean  then muffins are ready. 

Enjoy !

For recipe in Polish have a look here. 
 

Marzipan mini cheesecakes

I am very proud of this recipe I created. Very creamy marzipan flavoured cheesecakes baked on the digestives biscuits crumbs mixed with nutella. My family got crazy about them, they really loved them. Those cheesecakes are also very easy to make. 

From the amount of ingredients listed below I received 18 cheesecakes. As you can see there is plenty to share.

Before start preheat the oven to 180C.

Ingredients for base:

• 168g digestives biscuits
• 90g nutella

 Place nutella and biscuits in the blender and whisk until the crumbly mixture is evenly coated with nutella.

Line muffin tin with paper cases and divide this crumbly mixture evenly among all of them. Smooth the surface with the back of the spoon. Set aside.

Ingredients for cheesecake:

•  750g cream cheese
• 175g marzipan + 100g for decoration
• 50g icing sugar
• 3 tbsp potato flour
• 1 tsp almond essence
• 3 eggs

Grate the marzipan and put it into an electric mixer bowl. Add the cream cheese, sugar, flour, almond essence and eggs. Beat this mixture very short, only to let all ingredients combine.

Spoon this mixture on top of prepared earlier bases. Fill each paper case up to top, leave 1-2 milimiters free space so when baked and dusted with coca powder the cocoa powder will stay in its place. 

Bake for 20 minutes. Then remove form the oven leave in the baking tin for a few minutes. Later transfer to the tray and put into fridge to cool them down completely.

In a meantime roll the remaining  marzipan and cut nice shapes for decoration.

When cheesecakes are cooled down dust the with cocoa powder or icing sugar and place marzipan decorations on top of each cheesecakes. Enjoy !

Mini nutella muffins with chocolate chip

I baked those mini muffins some time ago. I like this recipe so much that I decided to make those muffins again, but this time with addition of chocolate chips instead of nuts. This is extremely easy to make recipe. With only four ingredients,  fast method and the result is mouth watering. I truly recommend this one and I think is great for any children party.

Ingredients for 12 mini muffins:

• 90g nutella
• 1 egg
• 5 tbsp flour
• 90g chocolate chips

Preheat the oven to 180C. Lightly grease mini muffin tin.

Put the nutella into small bowl, add the egg and  flour. With fork or spoon whisk everything together. When the batter is ready gently fold in chocolate chips. 

Spoon the batter into baking tin about 3/4 full.

Bake for  10-15 minutes. When ready leave them for a while in a baking tin, then transfer to the wire rack. Enjoy !

 

Mini nutella muffins

This recipe come from Ryan's baking blog. Muffins were delicious ! Soft in the middle with crunchy crust and hazelnuts hmmmm...  Not to mention that they were very easy to make. They contain only 4 ingredients. I think, I will try to make them again with chocolate instead of hazelnuts.

Ingredients for 12-18 mini muffins:

• 90g nutella
• 1 egg
• 5 tbsp flour
• 90g chopped hazelnuts

Preheat the oven to 180C. Prepare mini muffin baking tin.

Chop the hazelnuts. Put nutella into a small bowl, add egg and flour and whisk them together. At last but not at least add 3/4 of chopped hazelnuts. Spoon the batter into baking tin. Top of each muffin sprinkle with remaining hazelnuts. 

Bake for 10-15 minutes until toothpick stick in the middle comes out clean. Leave in baking tin for a few minutes then transfer to the wire rack to cool down. They are very good warm though so you do not have to wait for them to be cooled down completely. Enjoy !

 

Hazelnut muffins with nutella

I wanted to bake this muffins a long time ago so when I received this lovely, flowery paper cases I decided to give them a try. They are spongy, reasonably sweet, a little bit crunchy with nice, moisture nutella filling. They are slightly dry though. In my opinion the best option to serve them is with coffee for adults and with milk form children. This recipe comes from 'Cake days. Recipes to make every day special. The hummingbird bakery.'

Ingredients for 12-16 muffins (I had 16 as muffin cases were smaller):

• 300g plain flour
• 115g brown sugar
• 1 tbsp baking powder
• 1/2 tsp bicarbonate of soda
• 1/4 tsp salt
• 250 ml milk
• 1 tsp vanilla paste
• 2 eggs
• 85g unsalted butter melted
• 80g hazelnut spread - nutella + 16 tsp for filling
• 30g chopped hazelnuts
• 30g caster sugar

Chop the hazelnuts, place them in a small bowl and mix with caster sugar. Set aside.

Preheat the oven to 170C. Line muffin tin with paper cases.

Melt the butter in microwave.

Sift the flour, baking powder, soda, salt and sugar into electric mixer bowl. In separate jug whisk the eggs, add milk and vanilla and stir them together. Pour this mixture into dry ingredients and mix on a low speed. Scrape down the sides of the bowl occasionally. Increase the speed of mixer and pour in the butter, whisk a little bit more. At last but not at least add nutella and mix thoroughly. Next spoon the butter into paper cases, one spoon each. Then put one tea spoon on nutella and cover with batter, do not over load muffin cases 3/4 hfull is enough. Sprinkle each muffin top with the nut and sugar mixture. Bake for 25-30 min. Cool them down on wire rack and enjoy :)