Calling these beauties muffins might be a bit of a stretch, they’re almost cupcake-like. They’re delicious and they come from what has fast become one of my favourite baking books. Daphna Rabinovitch’s The Baker in Me. Have you ever wondered why you use certain kitchen tools (say a wooden spoon?) for certain recipes or the science behind some of your go-to recipes? If you have, I very much recommend the book. It covers a lot of ground, with a lot of different variations on old favourites.
I made these muffins as a tide-me-over for our Christmas Day brunch, so that I could throw them at my famished brother when we arrived later than anticipated. They were quite simple to make, once I finally remembered to pick up muffin liners. It only took two trips to the grocery store, but once I had them, we were in business. As Daphna recommends, definitely use muffin liners. These babies like to stick, so grease your muffin tin too. The recipe claims to make ten, but we were able to squeeze out 16 in a cupcake tin and they were all a good size.
Preheat your oven to 375F and then, in a small bowl, combine 1/2tsp cinnamon, 2 tbsp of granulated sugar and 2 tbsp of light brown sugar. This will be your topping.
Then, in a separate bowl, combine 1 1/2 cups of all purpose flour, 3/4 tsp baking powder, 1/4tsp of baking soda and 1/4 tsp of salt. Whisk it all together.
In your mixer, beat 1/2 cup of softened unsalted butter for about a minute. Gradually add 1 cup of granulated sugar to your butter. Take your time…like 3 minutes. Add your first egg and beat until well combined. Then add your second egg, but be sure to scrape down the sides of the bowl to get all your batter together. Add 2 tsp of vanilla and continue to beat to combine.
Daphna wants you to remove the bowl from the mixer at this point. I just didn’t have time for that, so I gradually added half the flour mixture to the egg/butter/sugar mix and continued to beat at a lower speed. Then add the rest of your flour mixture when it looks like it’s combining and add 1/2 cup of sour cream. Stop your mixer and add 1/4 HEAPING cup of Nutella. Swirl it around with the handle of spoon. Divide them equally into your muffin liners and if you have any empty cups on your tin, fill them halfway with water. Spoon over some of the sugary topping on each filled muffin tin.
Bake until they spring back when lightly pressed, which is about 20-25 minutes, but closer to 25 minutes for me.
Seriously delicious. Hassle level – like 2 of 10. And only because I have to carry my mixer across my kitchen and it’s kind of heavy. #firstworldproblems