Nutella Muffins Recipe

No mixer is needed for these silky chocolate Nutella muffins! They have gooey Nutella in the center and swirled on top.  

Ingredient

– 2 cups All-purpose flour – ½ cup Unsweetened cocoa powder – 2 ½ teaspoon Baking powder – ½ teaspoon Baking soda – ½ teaspoon Salt – 1 cup White granulated sugar – ½ cup Unsalted butter melted and cooled – ½ cup Sour cream room temperature – 1 teaspoon Pure vanilla extract – 2 Large eggs room temperature – ¾ cup Buttermilk room temperature – ⅔ cup Nutella

Scoop a heaping tablespoon of Nutella onto a wax-paper-lined baking sheet. Spread 12 dollops on a cookie sheet. Freeze until solid in 1 hour. 

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Direction

Sift the cocoa powder, baking powder, baking soda, and flour together in a big bowl. Put the sugar and salt in. Put away. 

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Butter that has been melted, sour cream, vanilla extract, eggs, and buttermilk should be combined in a small basin.

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Stir the wet ingredients into the dry ones with a rubber spatula until barely mixed. Avoid overmixing! Let sit covered for 30 minutes. 

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Heat the oven to 400°F. Use muffin liners in a 12-cup pan. ONLY adding batter to every other muffin cup will give you more domed muffin tops.

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Scoop 1 dollop of muffin batter into each muffin liner using a tiny cookie scoop. Firmly press a frozen Nutella drop into the batter. Put more muffin batter on top. Spread evenly.

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Scoop 1 dollop of muffin batter into each muffin liner using a tiny cookie scoop. Firmly press a frozen Nutella drop into the batter. Put more muffin batter on top. Spread evenly. 

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Bake at 400°F for 6 minutes. Bake for 10 more minutes at 350°F.Place the muffins on a cooling rack after 10 minutes in the heated pan. 

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also see

also see

Jumbo Blueberry Muffins Recipe