Take a good look at those muffins… Aren’t they just asking for you to eat them and melty Nutella heart? Those Nutella stuffed muffins are so decadent, it’s fairly simple, their are the best muffin in the world. Yes, the world! I do not even know how come I never shared the recipe before as this is one of my oldest recipes! It’s one of the first things I used to bake every weekend for my friends who soon found a nickname for me. You know, a redhed serving muffins and you find yourself being called Bree for quite some time…
So here I give you my Nutella stuffed muffins so that you too can enjoy them this weekend. They are delicious still warm in the morning or later as a snack. Keep them in an airtight container or you can even bring them to your neighbours in a little basket saying “hi, those muffins are the best in the world, please be nice to me from now on”. A word to the wise…
And for the ones who are anti-Nutella or just can’t find it, YES you can use the chocolate spread of your choice, organic or not. But I feel like I should tell you, the calories won’t change… So that’s why I go for the not-so-good-for-you-but-delicious-Nutella. I see those muffins as a rare decadent treat, to be eaten slowly and without guilt. It’s gonna be okay, I promise ;-)
Makes 8 muffins
- 280g flour
- 100g sugar
- 1 packet of baking powder (11g)
- 1 pinch of salt
- 10cl milk
- 1 plain yogurt (150g)
- 2 eggs
- 100g melted butter
- a jar of Nutella
- 50g hazelnut chips or praline chips
- Using 2 teaspoons create 8 Nutella balls and arrange them on a sheet of baking paper on a board. Let them set at least an hour in the freezer.
- After the balls have set for one hour preheat your oven to 180 °.
- In a bowl, mix all dry ingredients: flour, sugar, baking powder and salt. In another bowl, mix the beaten eggs, milk, yogurt and melted butter.
- Pour the liquids into the dry ingredients and mix just enough to incorporate the flour (no need for the mix to be smooth, it's okay if their are lumps.)
- Line a muffin tin with muffin cases and pour a large tablespoon of dough in each.
- Add a Nutella ball per case and top with another large tablespoon of dough.
- Little tip: allow the muffins to set for 5 minutes before putting them in the oven. It prevents the muffins from overflowing on the sides and helps them puff straight up.
- Bake for 20 minutes (not in a fan oven if possible).
- Let the muffins cool for 10 minutes out of the oven in the muffin tin before transferring them on a baking rack to cool.
- Protect your work surface of a sheet of baking paper and place over it the rack with the muffins. Heat 2 tablespoons of Nutella in the microwave. Dip a fork into the liquid Nutella and ice the muffins. Sprinkle with chopped nuts.
- Enjoy the muffins immediately or keep them up to 4 days in an airtight container.