I’m a sucker for donuts, and these Nutella®-filled donut muffins are baked instead of fried and super delicious!
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
Combine flour, baking powder, salt, and cinnamon in a medium bowl. Whisk until combined.
Combine 3/4 cup sugar, milk, vegetable oil, egg, and vanilla extract in a large bowl. Add flour mixture and stir until combined.
Place 2 tablespoons of batter into each prepared muffin cup. Add 1 to 2 teaspoons of Nutella® to the center of each and cover with 2 additional tablespoons donut batter, or until each cup is 3/4 full.
Bake in the preheated oven until edges and bottoms are browned, 18 to 22 minutes. Do not overbake. Remove from the oven and let sit for 5 minutes; shake muffins out of the tin while still warm.
Melt butter in a small microwave-safe bowl in a microwave in 10 second intervals. Combine sugar and cinnamon in another small bowl. Dip donut muffins into the melted butter followed by cinnamon-sugar coating.
Mix powdered sugar, milk, and vanilla extract together in a bowl. Dip donut muffins into glaze.
Per Serving: 454 calories; protein 5.1g; carbohydrates 67.7g; fat 18.8g; cholesterol 24.8mg; sodium 202.4mg.
The best flavour of the flour can make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal bread , which doesn’t always getting bigger as well as white bread.
To made this in a dough , add all the menus to your breadmaker and follow the makers instructions.
A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then clear it off the next day.