EGGLESS NUTELLA MUFFINS
Ingredients
Stuffing
- 180 g 24 tsp Nutella
Muffin Batter
- 290 g (1 cup+3 tbsp) milk room temperature
- 14 g (1 tbsp) white vinegar or lemon juice
- 380 g (3 cups+2 tbsp) all purpose flour
- 10 g (2 tsp) baking powder
- Pinch of salt
- 150 g (2/3 cup) sugar
- 1/2 tsp baking soda
- 65 g (1/3 cup) vegetable oil
- 70 g (1/3 cup) unsalted butter melted
- 2 tsp vanilla extract
Instructions
Stuffing
- I suggest to place your Nutella jar in refrigerator for at least 1 hour before starting to prepare this recipe if you live in a hot climate.
- Onto a lined tray, spoon 12 Nutella fillings: each filling is about 15 g (2 tsp).If you use chilled Nutella you can avoid your Nutella fillings from spreading too much and become large and flat.
- Place in freezer until Nutella fillings become hard and are completely frozen (about 1 hour).
Muffin Batter
- In a large pitcher or e medium bowl, mix milk, vinegar and set aside for about 5 minutes.
- Meanwhile in a large bowl, sift together flour, baking powder, baking soda, add salt, sugar and mix well until combined. Set aside.
- The milk mix lumped a bit: don't worry it's totally fine! Add in vegetable oil, melted butter and mix quickly.
- Slowly add milk mix into the flour mix, add vanilla extract and mix with a whisk or a spatula until well combined: be careful to not overmix. You get a thick batter.
- Fill about 1/2 of 12 lined muffin molds with the muffin batter.
- Remove frozen Nutella stuffings from the freezer and quickly place one hard frozen filling at the center of each muffin.
- Divide the remaining muffin batter on top of the muffins to well cover the Nutella fillings and until the molds are full filled. You don't need to press the frozen Nutella filling on the bottom of the muffins, it should be at the center.
- Bake in preheated oven (no fan, upper+lower heat) at 180°C-350°F for 18 minutes. Do NOT overbake the muffins or the Nutella center will turn out dry and not creamy!
- Cool down on a wire rack and serve it.
Video
Notes
Hello, I am Valentina! Welcome to How Tasty!
I am an Italian girl in love with baking and cooking. I’ve been raised in a cooking family, baking since I was a little girl and learning from my mom and my professional chef grandma.
I created the Youtube channel How Tasty in 2017 to share with you my passion.
You don’t need to be a professional cook to follow all my recipes thanks to the video tutorials and the tips & hints you can find here.
Let’s cook!
Tips:
Freeze the filling is not optional!
Spoon 12 portions of Nutella (about 15 g or 2 tsp each) onto a lined tray and freeze until completely solid — this ensures a gooey, creamy centered core after baking. Do not skip this step if you want to get a gooey filling!
Don’t skip the vinegar + milk step
Milk and vinegar is a quick method for homemade buttermilk. Letting the milk and vinegar sit for 5 minutes creates a quick curdled buttermilk that helps make the muffins extra soft and fluffy. Of course you can use buttermilk instead and skip vinegar.
Keep the Nutella at the center
No need to press the frozen filling to the bottom! It will naturally settle into the center while baking for that perfect gooey surprise.
Don’t overbake!
Be careful with baking time: baking too long will dry out the Nutella center — we want it to stay creamy! So do NOT overbake!
Storage tip
These muffins stay soft and delicious for up to 5 days at room temperature — and yes, the Nutella center remains perfectly creamy the whole time!
Why did my Nutella filling turn out dry instead of gooey?
If your Nutella filling turned out dry or crumbly after baking, mostly of the time it’s likely because it was overcooked!
Remember that Nutella is naturally creamy at room temperature, so it doesn’t need the oven heat to be gooey and creamy.
To keep the center creamy and soft:
Use a generous amount of Nutella (about 15 g or 2 teaspoons per muffin)
Freeze the Nutella stuffings until completely hard and frozen before baking
Avoid overbaking the muffins – check them, in my electric oven (fan off, upper+lower heat) they are ready in 18 minutes.
This way, the frozen Nutella melts inside without drying out.
Gooey centers guaranteed for all the muffin lifelong!
LET'S TRY THESE RECIPES!:
