Learn how to make Bakery-Style Gingerbread Snickerdoodle Muffins stuffed with Nutella filling! The best and easiest Christmas morning treat ever!
Preheat the oven to 430 F. Grease a muffin tin.
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.
Mix all dry ingredients. In a small bowl, stir together milk, vanilla, and molasses until the molasses has dissolved.
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.
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.
Bake the muffins for 5 minutes at 430, then reduce temperature to 350 and bake another 15 minutes.
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.
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!