Nutella Muffins Recipes

NUTELLA BANANA MUFFINS

Steps:

• Preheat the oven to 415F/213C and grease a mini muffin tin. In a heavy-bottomed pan place the butter and cook on medium heat, stirring constantly to cook the butter to make it browned butter. Watch carefully as the butter can burn easily. You want it to have light brown flecks with a nutty aroma. Check out this post on how to brown butter.
• In a large bowl add the browned butter and sugars, mixing until fully combined. Whisk in the two eggs and vanilla extract. Add in the bananas and mash in the bowl then mix in sour cream until just combined.
• Add the baking soda, powder, salt, and flour to the wet ingredients folding until just combined.
• Fill muffin tins 3/4 full then spoon about a 1/2 teaspoon- 1 teaspoon of Nutella on top of each muffin, using a toothpick gently swirl the Nutella into the batter. I like to keep nice thick chunks of Nutella so I don't swirl too much.
• Bake 5 minutes then reduce the temperature to 350F/180C and bake for an additional 7-10 minutes, until the muffins, bounce back when you touch the top or a toothpick inserted comes out with no wet crumbs. Let cool on a wire rack for 5-10 minutes. Store leftovers in an air-tight container, they are best the first day they are made but will keep for a couple of days. Freeze for up to three months, and then microwave for 30 seconds when you want one!

NUTELLA STUFFED DOUBLE CHOCOLATE MUFFINS

Steps:

• Preheat the oven to 200C/400F/Gas 6. Line a 12-hole muffin pan with muffin cases, and set aside.
• Whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
• In a separate large bowl, whisk together the eggs and sugar until thick and lighter in colour. Add the buttermilk, oil, and vanilla, and whisk until combined.
• Add the dry ingredients in thirds and fold in until just combined - do not overmix. Fold in the chocolate chips. The mixture will be thick and somewhat lumpy.
• Divide the batter evenly between the 12 muffin cases, filling only half way. Spoon 1 teaspoon of Nutella into the centres, then top with the remaining batter.
• Bake for 15 - 20 minutes, or until a toothpick inserted just off centre (to avoid Nutella) comes out clean.
• Allow to cool for 5 - 10 minutes in the pan before transferring them to a wire rack to cool completely.

HOMEMADE NUTELLA®-FILLED DONUT MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
• Combine flour, baking powder, salt, and cinnamon in a medium bowl. Whisk until combined.
• Combine 3/4 cup sugar, milk, vegetable oil, egg, and vanilla extract in a large bowl. Add flour mixture and stir until combined.
• Place 2 tablespoons of batter into each prepared muffin cup. Add 1 to 2 teaspoons of Nutella® to the center of each and cover with 2 additional tablespoons donut batter, or until each cup is 3/4 full.
• Bake in the preheated oven until edges and bottoms are browned, 18 to 22 minutes. Do not overbake. Remove from the oven and let sit for 5 minutes; shake muffins out of the tin while still warm.
• Melt butter in a small microwave-safe bowl in a microwave in 10 second intervals. Combine sugar and cinnamon in another small bowl. Dip donut muffins into the melted butter followed by cinnamon-sugar coating.
• Mix powdered sugar, milk, and vanilla extract together in a bowl. Dip donut muffins into glaze.

4-INGREDIENT NUTELLA MUFFINS

Steps:

• Preheat oven to 180C/350F. Line 28 mini muffin cups with liner paper.
• In a large bowl, whisk together eggs and sugar. Add the Nutella and whisk until combined. Sift in flour and fold just until combined.
• Divide mixture evenly between muffin cups, filling them about 2/3 full. Bake for 8 minutes for mini muffins or 12-13 minutes for standard-size muffins, until the tops are shiny and cracked but the center is still soft. Transfer to a wire rack and let cool for 10 minutes before removing from pan.
• The center will slightly sink after cooling. You can fill this center with an extra dollop of Nutella and hazelnut. Serve warm or at room temperature.
• Muffins are best the same day they are made, but they can be stored in an airtight container in the fridge for up to 3 days or frozen for up to a month.

NUTELLA® BANANA MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease or spray 10 to 12 muffin cups, or line with paper liners.
• Combine flour, baking soda, baking powder, and salt in a large bowl.
• Beat bananas, sugar, oil, and egg in a smaller bowl. Add banana mixture to the dry ingredients and mix until just moistened.
• Spoon batter into the prepared muffin cups. Add a dollop of chocolate-hazelnut spread onto each muffin and swirl together well.
• Bake in the preheated oven until a toothpick inserted into center of a muffin comes out clean, 15 to 17 minutes.

NUTELLA MUFFINS

Steps:

• Preheat oven to 400 F (204 C). Grease and flour a 12-cup regular muffin tin (or a 6-cup jumbo muffin tin).
• Using a mesh strainer, sift flour, baking powder, baking soda, cinnamon and salt into a large bowl. Set aside.
• Add the egg, brown sugar, buttermilk, melted butter, and vanilla extract to a blender and blend for about 30 seconds.
• Pour wet ingredients into dry and stir to combine. Stir until just combined and no flour streaks remain. The batter will be thick.
• Fill muffin cups ¼ full with batter.
• Add ½ to 1 teaspoon of Nutella to each cup.
• Top each cup with more batter until cups are ¾ full.
• Bake for 10 minutes then lower oven temperature to 375 F (190 C) and continue baking for 15-20 minutes longer.
• Remove to a wire cooling and allow to cool before removing muffins from the pan.