Nutella Muffin Cakes

So one of the coolest things happened last week – I felt my little boy kick for the first time!  One day I wasn’t feeling anything, and then all of sudden I felt this small poke. And now, that’s all I feel!  He’s moving around like crazy, especially at night.  It’s one of the best and weirdest feelings I’ve ever felt.  And Steve gets to fell him kick as well.  He’s kicking so hard sometimes that you can feel him just by holding your hand on my belly.  I know.  Crazy!  But I guess at 21 weeks this is what happens :).

Now onto these Muffins, or Cupcakes, or Muffin Cakes as I call them.  They have a slightly sweet flavor, but not sweet enough to be a cupcake.  I always think a cupcake should have a large dollop of frosting on top too.  And these don’t quite have sugary frosting, but they do have a self-frosted Nutella swirl on top.  So, not just a muffin, not just a cupcake, but a muffin cake.

These are a great alternative to your normal muffin.  The Nutella swirl really adds a special touch.  I’m already thinking of different types of “self-frosting” to use, such as peanut butter and Biscoff.  Enjoy!

Nutella Muffin Cakes

For Printable Recipe, Click here!

Makes: About 12 Muffins

1 ¼ cup All Purpose Flour

¼ teaspoon Salt

2 teaspoons Baking Powder

½ cup (1 stick) Unsalted Butter, At Room Temperature

½ cup Sugar

2 Eggs

1 teaspoon Pure Vanilla Extract

1/3 cup Milk

12 teaspoons Nutella (Approximately 1 teaspoon per cupcake)

Preheat the oven to 350 degrees F.  Line 1 cupcake pan with baking liners.  Set aside until needed.

In a medium bowl, whisk together the flour, salt, and baking powder.  Set aside.

In the bowl of a stand mixer, beat together the butter and sugar until light and fluffy.  Add the eggs, one at a time, mixing well between each addition.  Mix in the vanilla.  With the mixer running on low speed, gradually add half of the flour mixture.  Scrape down the bowl and beat in the milk.  Add the remaining flour and beat until fully incorporated and the batter is smooth. 

Using an ice cream scoop, divide the batter between the prepared baking liners.  Scoop 1 teaspoon of Nutella on the top of each muffin.  Using a toothpick, swirl the Nutella into the batter. 

Bake the muffins until a toothpick inserted into the center comes out clean, about 20-25 minutes.  Remove the muffins from the pan and place on a cooling rack to cool.  Serve and enjoy!

These last up to 5 days in a sealed container.

Recipe adapted from Dishing up Delights, who adapted them from Baking Bites.