Nutella Muffins Recipe – Easiest Recipe Ever: Nutella Muffins: Delightfully creamy swirl of Nutella atop soft, tender handmade muffins.
You may not be aware of my obsession with muffins if you are new to this site. The several muffin recipes I’ve provided throughout the years are visible. Muffins prepared from scratch just have a certain something. Having them frozen is a terrific way to prepare a simple and quick breakfast any day of the week.
My son’s absolute favorite muffins are chocolate chip ones, therefore I usually have a supply of those in my freezer. I make an effort to do a little healthier. My favorite muffin recipe is Chocolate Oatmeal Banana Blender Muffins. They contain no processed sugar, butter, or oil, and are naturally gluten-free. so that consuming them will make me feel better. These nutella muffins? They are 100% a treat that I will work into my life at any time.
Nutella Muffins Recipe – Easiest Recipe Ever
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1 cup Nutalla
Instructions
Set the oven’s temperature to 375. Use muffin liners or grease 12 muffin cups.
Mix together flour, baking powder, sugar, and salt.
Pour the vegetable oil into a measuring cup that holds one cup, then add the egg and enough milk to fill it up. Stir until barely incorporated after adding to the flour mixture.
Pour batter into each muffin cup.
Scoop out about 1 tablespoon of Nutella. Swirl the Nutella with a toothpick, knife, or bamboo skewer.
A tester should come out clean after 14 to 18 minutes of baking.
After taking the muffins out of the oven, allow them to cool for five minutes before placing them to a wire rack to finish cooling.
Nutrition Information
Serving Size
- 1 Amount Per Serving Calories168
- Total Fat7g
- Saturated Fat1g
- Trans Fat0g
- Unsaturated Fat6g
- Cholesterol16mg
- Sodium179mg
- Carbohydrates25g
- Fiber0g
- Sugar13g
- Protein2g
Recipe Advice
Swirling the Nutella in slowly is the key tip for these muffins. Some have really added a lot of it, yet they still complain that their muffins are hollow and fall apart. As seen in the pictures and the movie, it is intended to be a gently swirl. So once you scoop in the batter, gently swirl it around with a knife or toothpick.
Take care not to stir the batter too much. This is the reason it’s so important to mix in the Nutella after the muffin cups are formed. Muffin batter appears delicate, but it’s not. You can’t stir too much to achieve light and fluffy muffins since doing so causes the gluten in the wheat to form more quickly than it should. your muffins tough and not a good texture.
Don’t like Nutella? Don’t worry, you could use peanut butter, biscoff spread or any else that is this same consistency that you swirl in the batter.
How to Make Muffins
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
The most important thing with making muffins is not over mixing the batter. If you do the muffins will be tough.
To make sure that muffins are tender, start by mixing the dry ingredients together in a bowl.
Measure all of the liquid ingredients in a liquid measuring cup.
Stir the milk mixture into the flour and stir until just combined.
An ice cream scoop ensures that all of the muffins are the same size and it doesn’t make a mess of your muffin tin.
Spoon in Nutella into the center of each muffins and use a toothpick, knife, or bamboo skewer to swirl around.
Bake until a tester comes out clean. You will have chocolate on the tester, but you want to make sure there isn’t any muffin batter.
Let them cool in the muffin tin for 5 minutes and then remove to a wire rack to cool completely.
