Nutella Muffins

Oh my goodness, Nutella Muffins are heavenly. Yes, really! I have a confession to make. I’ve never tasted anything with Nutella before this. Never even tried it. Not once.
 Quite frankly, I wondered what all the fuss was about. Now I know. Chocolate and hazelnuts in a rich, decadent nut butter. Yes, please! Nutella Muffins are not simply heavenly, you will not be able to stop eating them once you start!

Nutella Muffins BigOven - Save recipe or add to grocery list
These fabulous muffins are so heavenly you won't want to stop eating them. Nutella spread is swirled into muffin batter making for a delicious special or holiday breakfast!

 Course Breads, Rolls and Muffins, Breads, Rolls and Muffins/Breakfast
 Cuisine American
 Prep Time 20 mins.
 Cook Time 24 mins.


1/2 cup unsalted butter at room temperature (1 stick)
1/4 cup canola oil or coconut oil
3/4 cup sugar
3 large eggs
1 tsp. vanilla extract
1 3/4 to 2 cups Gold Medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
2 tsp. baking powder
1/4 tsp. salt
1/4-1/2 cup Nutella at room temperature
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Preheat oven to 425°.
Beat butter, oil, sugar, eggs and vanilla with an electric mixer until smooth.
Mix dry ingredients together and stir into wet mixture.
Spoon mixture into greased or paper-lined muffin tins.
Place 1 tablespoon of Nutella on top.
Swirl Nutella into muffin batter with bamboo skewer or toothpick.
Bake at 425° for 5 minutes.
Reduce heat to 350°.
Continue baking an additional 15-19 minutes or until a toothpick inserted in center comes out clean.
Makes 8 extra large muffins but probably a dozen regular-sized muffins.


NOTE: I did not measure the Nutella with a tablespoon. I dolloped in on so I may have used more than one tablespoon on each muffin.
NOTE: While I used two cups flour, you may find 1 3/4 cup provides a less dense muffin.

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