I’ve recovered from my holiday sugar-coma just in time to share a delicious muffin recipe for your Galentine’s Brunch, Valentine’s Day breakfast, or for any brunch all year round.
Nutella swirl donut muffins. And oh, did I mention that they’re also STUFFED with Nutella?
Quick disclaimer: I baked these for the brunch and forgot to take real pictures of just the muffins, so you get to see my iPhone picture taken at 2am and then some silly pictures of me posing with a muffin because who doesn’t pose with them?
My cousin hosted the most beautiful Galentine’s Day brunch this past weekend, complete with mini red velvet pancakes, ham and egg cups, scrambled eggs, heart shaped bacon, kale salad with pomegranate seeds, grapefruit mimosas (!!!!), and sangria. Oh! And my Nutella swirled muffins, of course.
If you’ve never had a donut muffin, you’re missing out. They’re a little denser than a regular muffin (not as light and fluffy as, say, my pumpkin cream cheese muffins which I dream about on the reg.) but that’s a good thing because they taste just like a cake donut, just without the whole frying them and dealing with hot oil. If you wanted to make them even healthier than they already are (since they’re not fried), you could substitute white whole wheat pastry flour or even try them with half all-purpose and half whole wheat flour. More power to you.
I’m part of the “Nutella makes everything better” group and these donut muffins are no exception. Paired with the cinnamon and nutmeg, it just takes these muffins over the top and makes them decadent but not too rich. I’m also part of the “I love donuts” group, so anything that tastes like a donut is an A+ in my book.
If you have a wonderful group of friends or that special someone and you want to treat them, make them these muffins. They’ll love you for it.
Nutella Swirl Donut Muffins
makes 9 muffins
5 tablespoons (1/3 cup) unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup milk
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
16 teaspoons (1/3 cup) Nutella [or more
Preheat oven to 425 degrees. Line muffin tin with liners and set aside.
In a large mixing bowl, beat butter and sugar until smooth and creamy. Add the egg, vanilla, and milk and mix until combined. Add the flour, baking powder, cinnamon, nutmeg, and salt. Mix gently until just combined (Be careful not to overmix!)
Spoon 1 tablespoon of batter into eat liner so that it covers the bottom. Add a heaping teaspoon (or more if you want!) of Nutella in the center and then spoon another tablespoon of batter on top. Drop a teaspoon of Nutella on top and swirl with a toothpick or knife.
Bake at 425 for 5 minutes. Reduce oven to 350 (with muffins still in the oven) and bake for 10-15 minutes or until the batter is set and a toothpick comes out clean. Let cool for 5 minutes in the pan and then transfer to a cooling rack.
[recipe lightly adapted from Sally’s Baking Addiction]