NUTELLA MUFFINS
Ingredients
Stuffing
- 180 g (24 tsp) Nutella
Muffin Batter
- 300 g (2+1/2 cup) all purpose flour
- 12 g (2+1/2 tsp) baking powder
- 1/4 tsp baking soda
- Pinch of salt
- 150 g (2/3 cup) sugar
- 240 g (1 cup) milk room temperature
- 8 g (1/2 tbsp) white vinegar or lemon juice
- 30 g (2+1/2 tbsp) vegetable oil choose a vegetable oil low in flavor like sunflower, canola, peanuts...
- 60 g (4 tbsp) unsalted butter melted
- 2 eggs medium-large size at room temperature
- 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, mostly 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 bowl sift together flour, baking powder and baking soda.
- Add sugar, a pinch of salt and mix until well combined. Set aside.
- In a large pitcher or a medium size bowl, mix together milk, vinegar, vegetable oil, butter and the eggs util well combined.
- Gradually pour milk mix into flour mix, add vanilla and mix gently using a whisk until combined: do not overmix!
- Fill about 2/3 of 12 lined muffin molds with the muffin batter.
- Remove frozen Nutella fillings from the freezer and quickly place one filling on top 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 because while baking, Nutella tends to sink on the bottom of the muffins.
- Bake in preheated oven (no fan, upper+lower heat) at 210°C-410°F for 5 minutes: this helps to get higher muffins. Then turn down the heat and bake at 185°C-365°F for about 13 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:
To get high domed top muffins it’s helpful to use the right amount of baking powder+baking soda and to bake your muffins at higher temperature for the first 5 minutes, then you can low the heat and bake until they are done.
Since I’ve used a large Nutella stuffing amount, it is pretty heavy and it tends to sink while baking. For this reason, do NOT press the frozen nutella stuffing when you place it on top of your raw muffins, just cover it with a small amount of muffin batter
Do NOT overbake your muffins, so the Nutella stuffing will turn out creamy and it will stay creamy for days!
Freezing Nutella stuffing is a very simple method to easily place it in the center of your muffins.
Moreover, thanks to the fact that it is frozen, it allows it not to overcook in the oven and comes out creamy after cooking. If Nutella cooks too much in the oven, it would turn out dry.
