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!
Our pastor loves Nutella. We were at a Bible study one night having potluck and he talked about how much he loved Nutella. Yes, he could sit down and just eat it with a spoon. (Forget the fact that it’s not healthy, okay?) Well, I tucked that conversation in the back of my mind. When they had some hard times with family members in the hospital back in August, I decided to make up a Taco Black Bean Chili, Buttermilk Cornbread and something made with nutella. I chose these Nutella Muffins. Boy, am I glad I did. They were nothing short of awesome!
For those of you who are following my blog, I’ve been in the middle of a transition to a new theme for a few weeks. Unfortunately, not all the recipes transferred over as easily as I would have liked. There are some with ingredients missing or instructions missing. My youngest son, who usually fixes all this stuff just had their fourth baby so he is too busy to fix it. I am going back through and correcting each individual recipe by hand. So far I’m only about a third of the way through 1,200 recipes. So, if you are looking at a recipe and it seems odd, or part of the instructions are missing, then email me and I’ll be sure to fix it as soon as possible.
When I made these muffins, I didn’t really measure the amount of Nutella I dolloped on top of each muffin. I basically eye-balled it and put what I thought seemed like a good amount. I also recommend that you use a bamboo skewer to swirl the Nutella into the batter rather than a toothpick. The swirls will be deeper and thicker and you won’t have it gobbed on your hands.
For those of you looking for a Nutella Muffin recipe to die for, I can’t recommend this simple and easy recipe enough. If you’re a Nutella lover, then you’ll drool over these muffins for sure. And, you’ll probably want more, more more!
Place muffin liners in pan. Fill about 3/4 full with batter. I used extra large granite muffin tins.
Dollop about a tablespoon of Nutella filling over top of each muffin. Using a bamboo skewer, swirl the Nutella into each muffin.
Bake at 425 for 5 minutes. Reduce heat to 350 about 15-19 minutes or until a toothpick inserted in center comes out clean.
Nutella Muffins are a terrific choice for a holiday breakfast!
Here’s the recipe.
(Recipe adapted from Ready.Set.Plan)Nutella Muffins 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!
Servings Prep Time
Servings Prep Time
- 1/4cup unsalted butterat room temperature 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
- 1/4cup canola oilor coconut oil
- 3/4cup sugar
- 3large eggs
- 1tsp. vanilla extract
- 2cups Gold Medal UNBLEACHED all-purpose flour(bleached flour toughens baked goods)
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.
Nutella Muffins are sure to cure any sweet-tooth craving you have!