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Nutella Muffins


Nutella Muffins



2 1/2 cups (300 g) all-purpose flour, level tablespoons

1 tablespoon baking powder

1/2 teaspoon baking powder


1/4 teaspoon salt

1/2 cup (113 g) melted salted butter

1 1/4 cup (250 g) granulated sugar

3 large eggs, at room temperature

3/4 cup (170 g) Greek yogurt


2 teaspoons pure vanilla extract

3/4 cup (6 oz) heavy cream, at room temperature

1/ 4 cups (40g) finely chopped hazelnuts

1/2 cups (150g) Nutella spread or any other chocolate hazelnut spread




In a medium bowl, whisk together the flour, baking powder, baking powder and salt. Put aside.

2 1/2 cups (300 g) all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking powder, 1/4 teaspoon salt

In a large bowl, stir together  melted butter and sugar until  well combined.

1/2 cup (113 g) salted butter, 1 1/4 cups (250 g) granulated sugar


Add an egg and beat until  well combined and lighter in color, about 30 seconds. Repeat the process with the next two eggs one at a time.3 large eggs

Add  Greek yogurt and  vanilla extract and mix until  smooth.

3/4 cup (170 g) Greek yogurt, 2 teaspoons pure vanilla extract

Add  whipping cream and mix until  smooth.

3/4 cup (6 oz) cream

Add  the dry ingredients and stir until just  a few streaks of flour remain.

Add  the chopped hazelnuts and stir until  evenly distributed and there are no  streaks of flour left.

1/4 cup (40 g) finely chopped hazelnuts

Cover with a lid, plastic wrap or a kitchen towel and let stand at room temperature for 1 hour.Preheat the oven to 218°C fan (400°F/204°C conventional) and place 12 muffin cups on top.


Using a small cookie scoop, fill the muffin cups halfway. Then heat the Nutella in the microwave for 15 to 30 seconds to make it a little more liquid. Drizzle some over each muffin. Top with another tablespoon of muffin batter and another drizzle of Nutella.Using a knife, lightly mix the Nutella into the muffin batter, but don’t stir it too much so as not to lose too much definition.

1/2 cup (150 g) Nutella spread

Bake the muffins for 5 minutes, then reduce the oven temperature to 375 F (190 C) and bake for another 13-15 minutes,  until the muffins are golden brown and spring back when you lightly press  the center.

Remove from  oven and allow to cool for at least 10-20 minutes before serving.

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