Description
Delicious muffins filled with creamy Nutella and topped with a sprinkle of sanding sugar.
Ingredients
Scale
- 1¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- ¾ cup buttermilk (or milk + 1 tsp vinegar)
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ¾ cup Nutella (divided)
- Optional sanding sugar for topping
Instructions
- Line a small plate or baking sheet with wax paper. Scoop 12 teaspoons of Nutella onto the plate and freeze for 15–20 minutes until firm.
- Preheat oven to 375°F and line a 12-cup muffin pan with paper liners.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together sugars, eggs, buttermilk, oil, and vanilla until smooth.
- Add wet ingredients to dry and stir just until combined with a rubber spatula.
- Fill each muffin liner halfway. Place a frozen Nutella scoop in the center of each. Top with remaining batter until about ¾ full.
- Warm remaining Nutella slightly (about 10 seconds in the microwave) and spoon ½ teaspoon over the top of each muffin. Swirl gently with a toothpick. Sprinkle muffin tops with sanding sugar if desired.
- Bake for 16–18 minutes or until muffin tops are set and a toothpick inserted beside the center comes out clean.
- Cool muffins in the pan for 5–10 minutes, then transfer to a wire rack. Serve warm if desired.
Notes
- For a richer muffin, use buttermilk instead of regular milk.
- Make sure the Nutella scoops are frozen firm for the best filling effect.
- These muffins are best enjoyed warm out of the oven.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg