Nutella Muffins Recipe

Preheat the oven to 425ºF (218ºC). Spray 8 wells of a 12-count muffin pan with non-stick spray or line the wells with cupcake liners. Set aside.
In a large bowl, toss together the flour, baking powder, and salt. Set aside.
2 cups (240g) all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt
In a medium size bowl, whisk together the melted cooled butter, oil, and granulated sugar until smooth. Add the eggs, buttermilk, and vanilla extract and whisk again until everything is combined.
¼ cup (57g) unsalted butter, ¼ cup (56mL) vegetable oil1, 1 cup (200g) granulated sugar, 2 large eggs, ½ cup (120mL) buttermilk2, 1 teaspoon vanilla extract
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Allow the muffin batter to rest for 15-20 minutes (you do not need to cover it)
After the batter has rested, spoon approximately 3 Tablespoons of the batter evenly into the prepared wells. I use two this #50 cookie scoop to drop two scoopfuls of batter. Top each mound of batter with 1 teaspoon of Nutella. I use this #110 cookie scoop.
½ cup (148g) Nutella
Using a toothpick, swirl the Nutella into the batter. Top with another 3 Tablespoons of batter and an additional teaspoon of Nutella. Swirl again.
Bake the muffins for 5 minutes, then, without opening the oven door, reduce heat to 350ºF (177ªC) and bake for an additional 12-13 minutes until a toothpick inserted in the center comes out mostly clean. Remove from the oven and allow to cool completely on a wire rack. Muffins will stay fresh in an airtight container at room temperature up to 5 days. Muffins freeze well, up to 2 months. Thaw in microwave for 45-60 seconds before eating.

Ingredients

Instructions

Notes

Nutrition Disclosure