How to make the most amazing Vanilla Muffins stuffed with gooey and creamy Nutella!With this recipe you'll get soft and Bakery-Style Vanilla Muffins that feature an irresistible Nutella filling that stay creamy for days.My muffins have the high domed tops like the traditional muffins you can find in your favourite bakeries. If you complain that your muffins turn out pretty flat, this is the perfect recipe for you!The recipe is very easy: you don't need any stand mixer or hand mixer, just a simple whisk and two bowls: that's it!
30 g(2+1/2 tbsp)vegetable oilchoose a vegetable oil low in flavor like sunflower, canola, peanuts...
60 g(4 tbsp)unsalted buttermelted
2eggsmedium-large size at room temperature
2 tspvanilla 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!