Nutella Muffins

Yummy Nutella muffins are so easy to make yourself at home, just prepare your muffin batter then simply add a dollop of Nutella hazelnut spread on top, give it a swirl and bake!

Course Sweet Treat

Cuisine International

Total Time 40

Servings

Calories 352kcal

Author Lee-Ann Grace

Ingredients

375 g self-raising (self-rising) flour (see my notes)
220 g raw (golden) caster sugar
130 g Nutella chocolate hazelnut spread cold from the fridge (see my notes)
250 ml buttermilk (see my notes for subs)
60 g salted butter melted in the microwave
1 egg
2 teaspoon vanilla
4 tablespoon vegetable oil

Metric - US customary

Instructions

Preheat the oven to 180c.
Line a 12-hole muffin tin with paper liners and set aside.
In a jug, combine buttermilk, melted butter, vegetable oil, egg, and vanilla.
250 ml buttermilk, 60 g salted butter, 1 egg, 2 teaspoon vanilla, 4 tablespoon vegetable oil
Lightly stir with a fork to combine (it will look curdled, don't worry - that's ok) and set aside (our wet ingredients).
In a large bowl, place self-raising flour and raw caster sugar and whisk to combine (our dry ingredients).
375 g self-raising (self-rising) flour, 220 g raw (golden) caster sugar
Pour the wet ingredients into the bowl with the dry ingredients and then mix to incorporate - it's important not to over-mix the batter.
Divide the mixture evenly amongst the holes of the prepared muffin tin.
Spoon 2 teaspoons of Nutella on top of each muffin, pushing it down slightly into the batter (it doesn't need to be pretty!).
130 g Nutella chocolate hazelnut spread
Take a toothpick or a skewer and swirl the Nutella through the batter a little then bake for 20 - 25 minutes or until a skewer inserted into the middle comes out clean.
Place muffins onto a wire rack to cool.

Video

Notes

Overmixing will make your muffins turn out tough, dense and rubbery. Use as few strokes as you can and try to make each stroke count by scraping along the base of the bowl - I like to use a rubber or silicone or spatula.
I chill the Nutella first to make it easier to scoop.
To make self-raising (self-rising) flour - for every 1 cup (150g) of all-purpose flour (plain flour) add 2 teaspoon baking powder and sift together.
To make buttermilk add 1 tablespoon of white vinegar or fresh lemon juice to 1 cup (250ml) of whole milk, and leave it to stand for 5-10 minutes at room temperature until the mixture looks slightly thickened and curdled. This link has ideas for other alternatives.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition