Yes, I am alive. (Part two)


Hello again!

I know in my last blog post I promised to post this blog last night, but, I was extremely tired from the day yesterday. 😦

I am really sorry! Anyway, enough of my jabbering I’m sure you want to know what I baked yesterday.

So in light of my return I decided to bake some Nutella-Stuffed Cinnamon Sugar Muffins. Sounds heavenly right? I got this recipe from a woman that I truly adore and she is my go to gal when it comes to baking.

You can check out her website here:

No on to the goodies! 😀

This recipe is very easy to follow, and once all instructions are followed you can expect a very awesome looking/tasting muffin! I didn’t follow all the ingredients that she used I altered it just a bit and it still came out perfect to me.

Ingredients (for original recipe):


  • 1/3 cup (5 Tablespoons or 75g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) milk (cow, almond, soy)—- (I used Pinehill Reconstituted Skimmed Milk) 
  • 1 and 1/2 cups (190g) white whole wheat flour* (I used regular all purpose flour)
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 8 teaspoons Nutella

Cinnamon-Sugar Topping

  • 1/4 cup (50g) granulated sugar
  • 2 teaspoons cinnamon
  • 3 Tablespoons (45g) unsalted butter


Preheat oven to 425F. Spray muffin pan with cooking spray and set aside.

In a large bowl of an electric or stand mixer, cream butter and sugar together on medium speed. Mix in the egg, vanilla extract, and milk. Gently stir in flour, baking powder, cinnamon, nutmeg, and salt. Do not overmix – stir until *just* combined.

Spoon 1 heaping Tablespoon of batter into muffin cavity. Layer with 1 teaspoon Nutella in the center and spoon another heaping Tablespoon of batter on top. If the muffin tins are completely full, that is ok. They will not overflow. Repeat layering batter and Nutella into each muffin tin. I got exactly 8 muffins. Fill the empty muffin tins halfway with water for even baking.

Bake at 425F for 5 minutes. Keeping the muffins in the oven, reduce temperature to 350F and bake for an additional 13-17 minutes until batter is set. Allow muffins to cool for about 5 minutes.

While the muffins are cooling, make the cinnamon-sugar topping. Melt the butter for about 30 seconds in the microwave. Stir and stick back in microwave if not fully melted. In a separate small bowl, stir together the sugar and cinnamon. Dip the top of each muffin into the melted butter and dip into the cinnamon-sugar mixture. Swirl them around in the cinnamon-sugar a bit to make sure you get a thick coating. Set upright on cooling rack.

Muffins stay fresh in an airtight container up to 1 week.  Muffins freeze well, up to 3 months.

Nutrition Facts (Per muffin):

Calories- 220

Carbohydrates- 34 grams

Fat- 11 grams

Protein- 5 grams

Anyway folks, I hope you give this recipe a try I know you would not be disappointed.

As usual pictures below.

Until Next time,

Steph 🙂


Ready for the oven!


Fresh out the oven


After the cinnamon-sugar topping was added


If you notice that mine didn’t come out exactly in the middle as Sally’s own did and I guess it’s because I didn’t stuff the Nutella down properly? This is the only part I was a bit upset about, nonetheless, it was still delicious!