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Nutella Stuffed Gingerbread Snickerdoodle Muffins on a white plate

Nutella-Stuffed Gingerbread Snickerdoodle Muffins

Learn how to make Bakery-Style Gingerbread Snickerdoodle Muffins stuffed with Nutella filling! The best and easiest Christmas morning treat ever! 

Course Breakfast, Dessert, Snack
Cuisine American
Keyword gingerbread muffins, Nutella-stuffed muffins, snickerdoodle muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 big muffins
Calories 320 kcal
Author Kiki Johnson

Ingredients

For the Nutella-stuffed gingerbread muffins

  • 75 g softened butter 5 tbsps
  • 60 g light brown sugar
  • 40 g white sugar
  • 100 g all-purpose flour
  • 90 g whole wheat flour
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp freshly ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • 120 ml milk 1/2 cup
  • 1 tsp vanilla extract
  • 1 tbsp molasses
  • 1 egg
  • 6 tsp chocolate hazelnut spread

For the snickerdoodle topping

  • 50 g sugar
  • 2 tsp cinnamon
  • 50 g butter

Instructions

  1. Preheat the oven to 430 F. Grease a muffin tin.

  2. In the bowl of your stand mixer, beat softened butter and sugars for 5 minutes using the paddle attachment. Scrape down the sides halfway through.

  3. Mix all dry ingredients. In a small bowl, stir together milk, vanilla, and molasses until the molasses has dissolved. 

  4. Add the egg to the butter-sugar mix and continue mixing until combined. Now, reduce the speed of your mixer and, taking turns, add some of the milk mix and some dry mix, finishing with dry mix. Just stir until the dough starts to come together. A few floury streaks are fine. For more control, you can do this by hand with a spatula.

  5. Spoon one heaping spoonful of muffin mix into the greased muffin mold. Make a little indenture with a spoon or a wet finger, and drop a tsp of Nutella in the middle. Top with another heaping tbsp of batter. I find the amount of batter is perfect for 6 big muffins. I fill the mold way over the line as I want them to be tall and bakery-style.  

  6. Bake the muffins for 5 minutes at 430, then reduce temperature to 350 and bake another 15 minutes.

  7. Remove muffins from the oven and let cool for a couple of minutes. In the meantime, mix sugar and cinnamon in a small bowl and melt the butter in the microwave or on the stove. Pour into a small dish.

  8. Remove warm muffins from the tin and dip into butter, then into the cinnamon sugar mixture. Let cool down on a cookie rack and enjoy! 

Recipe Notes

Tips for making the best snickerdoodle muffins:

  • Do not overmix the batter when you stir your wet ingredients into the dry ones. I cream butter and sugar for a good 5 minutes, then switch to a spatula to incorporate the flour.
  • For bakery-style well-risen muffins, we need a very hot oven. Let it preheat to 430 F, and bake the muffins at that high heat for 5 minutes. Then, dial down to 350 F and continue to bake until done, for about 15 minutes.
  • For a mess-free stuffing, you can place 6 dollops of Nutella on a tray lined with parchment paper and freeze it. Then, simply push the frozen Nutella into the center of your muffins and cover with batter.
  • If you're not using muffin liners, make sure to butter the tin well. Let the muffins cool in the tin for a couple of minutes while you melt the butter, then remove them by twisting the tops carefully.
  • Pour the melted butter into a small dish that fits the top of your muffin, but is small enough or the butter to stand at least 1 cm high at all times.