EGGLESS NUTELLA MUFFINS
These soft and fluffy Eggless Nutella Muffins are so easy to make and filled with creamy Nutella in every bite!Perfect for breakfast, snack or dessert, they are ideal for anyone with an egg allergy or full vegetarian looking for egg-free baking recipes.I’ll show you step-by-step how to make moist muffins with a gooey Nutella center – that rests creamy and gooey for the days after! - without using eggs...and nobody would say they are eggless! Made with simple ingredients, they come together in minutes just using a whisk: no hand mixer needed.
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
Store at room temperature for about 5 days. The Nutella center will rest creamy for all the days after!