Cinnamon Sugar Donut Muffins

Preheat oven to 425-degrees and line two cupcake tins with 15 muffin (cupcake) liners. Set aside.

Prepare the muffin batter by adding the butter to the bowl of a stand mixer, affixed with the paddle attachment. Cream the butter on medium-high speed until light and creamy. Add the white sugar and brown sugar to the butter and mix on medium-high speed until light and fluffy. Add the eggs to the mixture, one at a time, fully mixing in the first egg before adding the second egg. Add the vanilla extract to the mixture and mix until incorporated. Slowly add the milk to the mixture and mix until combined.

Change the mixer speed to low, and slowly add the flour, baking powder, cinnamon, nutmeg and salt to the wet ingredients. Mix until barely combined. Remove the bowl from the mixer and use a rubber scraper to ensure all ingredients are well incorporated.

Drop one heaping tablespoon of batter into the bottom of each muffin liner. Drop one heaping teaspoon of chocolate hazelnut butter in the center, on top of the batter. Add another heaping tablespoon of batter on top of the chocolate hazelnut butter, covering the filling completely.

Bake muffins one cupcake tin at a time in 425-degree oven for 5-minutes. After 5-minutes, leave the muffins in the oven, but lower the oven temperature to 350-degrees and continue baking the muffins for 13-14 minutes. Muffins are done once a toothpick inserted into the middle comes out without raw batter on it.

Remove muffins from the oven and reset oven temperature to 425-degrees and repeat the baking process with your second cupcake tin.

While muffins are cooling in the pan, melt the butter in a small bowl. In a separate small bowl, mix together the cinnamon and sugar. After the muffins have cooled for 5-minutes, dunk the top of the baked muffin into the butter and immediately roll the buttered muffin top into the cinnamon sugar. Continue process with all the muffins. Set muffins on a wire rack to finish cooling completely.