Mince pie Christmas cupcakes. Oh festive baking; in my mind there really isn’t anything better and complete to make me feel all cosy and Christmassy. Mince pies are such a classic staple in the UK, but I have to admit I’ve never been the biggest …
Reindeer Christmas chocolates Twas the night before Christmas, when all through the house Not a creature was stirring, not even a mouse. Reindeer Christmas chocolates ARE Christmas to me. Little bites of festive joy. Really, it seems a little meanspirited to eat them but goodness, …
Sometimes only chocolate will do and when you’re in that mood, more is definitely more, so what you really want is chocolate…on chocolate on more chocolate. Bring on my chocolate nutella muffins.
This recipe is a chocolate lover’s dream and something kiddies and adults will go crazy for. Gorgeous soft chocolate muffins, covered in a crunchy cinnamon sugar and topped with a gooey layer of nutella and your favourite sweets, in this case crunchies for me. I just love the honeycomb here, and that with the chocolate and cinnamon is brilliant. Something to make and enjoy with friends and family. Simple to make too. Invite a crowd and they’ll be gone in seconds.
Ingredients for Chocolate nutella muffins
225g self-rising flour
50g cocoa powder
1 tsp baking powder
1 ½ tsp instant coffee powder
100g melted butter
¼ tsp salt
2 large eggs
2 tsp vanilla extract
60g caster sugar
225ml milk
For the topping – granulated sugar, 80g melted butter, ground cinnamon and 1 nutella and crushed Crunchie bars on each muffin.
Makes 12 muffins
Method
Preheat the oven to 200°C/180°C/Gas Mark 6.
Either line a muffin pan with cake cases or using additional butter than listed in the recipe, brush melted butter and dust with flour to ensure that your muffins come out easily.
Weigh out all the ingredients.
Mix all the ingredients together in a bowl until just combined. The lovely thing about making muffins is that a lumpy batter makes the lightest muffins, so mix until the mix comes together.
Using a medium ice cream scoop, portion out the muffin batter and bake in the middle of the oven for 20-25 minutes. The muffins will be lightly browned, springy to the touch and coming away from the edges when they are done.
Leave to cool for 5 minutes in the tin before taking the muffins out.
Dip each of the muffins into the melted butter and roll them in a mixture of granulated sugar and cinnamon and leave them to cool completely on a wire rack.
Once cooled, top each muffin with approx. teaspoon of nutella and crushed crunchies or your chocolate sweet of choice.
Tips
Do not over mix your muffin batter, once the ingredients are combined, you’re done. Don’t worry about lumps either, a lumpy batter often makes the lightest muffins, what a baking paradox.
Make sure to dip your muffins into the butter and sugar when they are still warm, the sugar will stick better that way.
Using an ice cream scoop ensures that the muffins are an even size but of course you can scoop out the batter with spoons.
The muffins are best eaten on the day that they are made, but if you are going to make them the day before, bake and cover the muffins with the cinnamon sugar. Then just before you want to eat them, spoon on the nutella and crushed sweets. If you add the Crunchie too soon, the honeycomb will start to melt and become soggy on the muffin, not what you want.
Mince pie muffins. Tradition is such a comforting thing around this time of year; the nostalgia and memories of our holiday routines but sometimes it’s fun to mix things up and this is where this festive mashup comes into its own. Our family always made …