Nutella Muffins
Moist and soft homemade muffins with a generous addition of Nutella. You just can't stop eating these fabulous muffins!
Ingredients
- 1 & 1/2 cups Flour
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1 tsp Vanilla Extract
- 2 Eggs at room temperature
- 1/2 cup Granulated Sugar
- 1/2 cup Oil
- 1/2 cup Milk at room temperature
- Nutella 8 tsp for filling + 8 tsp for topping
Instructions
- Preheat oven to 350F/180C
- Grease the muffin cups or line the muffin tray with muffin liners.
- In a large bowl of an electric or stand mixer, mix oil and sugar together until combined. Mix in the egg, vanilla extract, and milk. Slowly add in flour, baking powder and salt. Do not overmix. Stir until it is combined.
- Spoon 1 Tablespoon of batter into each muffin cavity. Top it with 1 teaspoon Nutella in the center and spoon another tablespoon of batter on top of the Nutella.
- Again, spoon 1 tsp of Nutella on top of the batter. Use a toothpick, knife, or bamboo skewer to swirl the Nutella.
- Bake for 16-18 minutes or until a toothpick comes out clean.
- Remove muffins from the oven and let it cool for 5 minutes before transferring them to a wire rack. Cool completely. Serve.
- Store in an air tight container. Muffins stay fresh in room temperature upto 1 week.
Notes
The recipe can be doubled. Extra muffins can be frozen for later. Muffins freeze well for 2-3 months. Store them in a freezer-safe container.
Instead of all-purpose flour, you may use whole wheat flour or half whole wheat flour/half all-purpose flour.
Baking Powder is the only leavening agent used in this recipe. It is important to use fresh baking powder for the best results.
I have used 1/2 cup sugar since Nutella is already too sweet. If you are using something not so sweet in place of Nutella, you can add 3/4 cup sugar.
Tried this recipe?Let us know how it was!