Mini Nutella Swirled Muffins #MuffinMonday

It's the best day of the month - Muffin Monday!

I have a winner for you guys today. The muffins have Nutella in them. Enough said. Once there's Nutella, there's perfection. I've had this particular jar for a while now. I wanted to make a Nutella buttercream for my birthday cake but over 2 months later, that cake is still unbaked. Maybe next weekend? March? Next December? I don't think the Nutella will last that long. I'll just keep eating it with a spoon.

My coworkers are getting really lucky today. They didn't get the morning glory bundt so they're getting these muffins instead.

As usual, scroll below the recipe to see what the other Muffin Monday bakers have for you today. Guaranteed yumminess.

Mini Nutella Swirled Muffins 

Yield: 24 mini muffins

Ingredients 
187 grams all purpose flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
pinch of nutmeg
1 egg
1/2 cup sugar
1/2 cup milk
1/4 cup oil
2 tablespoons plain or vanilla yogurt
1/2 teaspoon vanilla
2 - 4 tablespoons of Nutella

Directions 
Preheat oven to 375 F. Line or grease a
Whisk flour, baking powder, cinnamon, salt, and nutmeg.
In a separate bowl, whisk together the egg, sugar, milk, oil, yogurt, and vanilla.
Fold the wet ingredients into the dry until just combined. It will be lumpy. Don't overmix.
Divide the batter among the mini muffin wells.
Dollop between 1/4 teaspoon and 1/2 teaspoon of Nutella on top of each muffin. Use a toothpick to gently swirl the Nutella into the batter.
Bake 10-11 minutes or until a toothpick inserted into a muffin comes out clean. You might get bits of Nutella on the toothpick.

Cool. Enjoy.

• Apple Brown Sugar Muffins from Food Lust People Love
• Blueberry Kumquat Muffins from Palatable Pastime
• Cheesy Corn and Bacon Muffins from Karen's Kitchen Stories
• Curried Chicken Muffins from A Day in the Life on the Farm
• Maple Cinnamon Nut Butter Muffins from Making Miracles
• Mini Nutella Swirled Muffins from Passion Kneaded

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Morning Glory Muffin Bundt - #BundtBakers

I baked a Bundt!!

Goodness, it feels like it's been a million years since I have used a Bundt pan and even longer since I've baked a cake in it. I was seriously in need of some baking therapy and was overjoyed when Wendy chose a Bundt Bakers theme that I could participate in. This month the Bundt Bakers are celebrating National Muffin Day by using the muffin method for our Bundts. The muffin method of cake baking involves combining your dry ingredients in one bowl and then your wet ingredients in a separate bowl. You then mix them together just until combined. Not overmixing is key or you'll end up with a rubbery cake or muffin. I've made many a rubbery muffin when I get too eager.

The morning glory muffin combines some of my favourite things to use in a muffin so it was definitely a perfect choice for this month. Sometimes I think I love a spiced carrot cake a bit more than I love a chocolate cake. And then I eat a really good chocolate cake and change my mind.

I'm doing what I typically do when I really love something that I bake - hoarding it! Hiding it from everyone! I brought slices for my coworkers yesterday and then changed my mind. I'm horrible, I know. I'll bake them something special soon. Truthfully though, I tend to worry that they might not like something as much as I do.

Be sure to scroll down and check out all the other bundts made using the muffin method. Thanks for hosting, Wendy!

Morning Glory Muffin Bundt 

Ingredients 
3 cups flour
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ginger
1 teaspoon salt
1/2 teaspoon ground nutmeg
3 eggs
1 1/2 cups sugar (I used light brown)
3/4 cup buttermilk
3/4 cup oil
2 cups shredded carrots
1 cup shredded apple
1/2 cup shredded coconut
8 oz crushed pineapple, drained

Directions

Grease a 12-cup Bundt pan THOROUGHLY.  Preheat the oven to 350 F.

Whisk together flour, cinnamon, baking powder, baking soda, ginger, salt, and nutmeg. In a separate larger bowl whisk eggs, sugar, buttermilk, and oil.  In a third bowl toss together the carrots, coconut, and crushed pineapple.

Add the flour mixture to the egg mixture and stir gently until just barely combined. Fold in the carrot mixture.

Pour into the thoroughly greased Bundt pan.
Bake 45-55 minutes until a long skewer inserted into the Bundt comes out clean.
Cool then invert onto a wire rack.

Share. Maybe.

• Berry Lemon Bundt from Sweet Sensations
• Blueberry Muffin Supreme from Patyco Candybar
• Cinnamon Roll Bundt Cake from Cookaholic Wife
• Jambul/Java Plums Giant Bundt Muffins from Sneha's Recipe
• Morning Glory Muffin Bundt from Passion Kneaded
• Orange Poppyseed Mini Muffin Bundts from A Day in the Life on the Farm 
• Peanut Butter Chocolate Chip Muffin Bundt from Food Lust People Love
• Pecan Sticky Bundtlette Muffins from Palatable Pastime
• Sour Cream Coffee Cake Muffin Bundt Cake from Making Miracles

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our ;Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

Updated links for all of our past events and more information about BundtBakers, can be found on our home page.