Chocolate Hazelnut Filled Muffins With Cinnamon Sugar Sprinkles

Makes 12 muffins

Ingredients:

For the muffin mix:
2 1/2 cups all-purpose flour
3/4 Tsp. ground cinnamon
3 Tsp. baking powder
1/2 Tsp. nutmeg
1/2 Tsp. salt
3/4 cup pure vanilla bean

sugar or light brown sugar
1/2 cup vegetable oil
1 1/4 cup milk
2 large egg
1 1/2 Tsp. vanilla extract
12 Tsp. Nutella or hazelnut spread
12 muffin paper liners
1 cup of coconut flakes, chopped

for the cinnamon sugar sprinkles:
1/2 cup pure vanilla bean

sugar or light brown sugar
3 Tsp. ground cinnamon
mix the sugar and cinnamon well in a bowl, set aside
4 1/2 Tbs. melted unsalted butter

Methods:

Preheat oven to 400 degree F.
Combine flour, cinnamon, baking powder, nutmeg, sugar and salt in a big bowl, mix well and set aside.
In a second bowl, whisk the milk, egg, vanilla extract and vegetable oil well and then pour this mixture into the dry ingredients in the first bowl.
Use a rubber spatula gently stir the wet and dry ingredients together until combined, try not to over stir the batter.
Place muffin paper liners into each one of the twelve cups of a standard muffin pan.
Scoop some batter into each muffin cup, fill to half way then place 1 Tsp. of Nutella into the center of each cup. Top each cup with more batter till about 3/4 way up.
Place the muffin pan in the oven and bake for about 15 minutes, the muffins are done when you insert a tooth pick into the center of a muffin, it comes out clean.
Remove the muffins from the oven and let them cool for about 8-10 minutes.
Brush the top of each muffin with melted butter and then sprinkle the cinnamon sugar mix generously over each one.
Finally, top each muffin with chopped coconut flakes.