Nutella Stuffed Double Chocolate Muffins – Moist and tender chocolate muffins with an oozing Nutella centre, and studded with chocolate chips!
I have the perfect muffin for chocolate lovers right here. Chocolate muffins with a moist crumb, are full of chocolate chips, and have a dreamy, oozing Nutella centre… Who can resist? Certainly not me!
Nutella Stuffed Double Chocolate Muffins
I LOVE Nutella. It’s always on my shopping list, and I use it all the time – baking or not. I love Nutella on toast, sandwiches, in porridge, on a spoon… 😉 But most of all, I do love using spreads in my recipes. For example, these chocolate muffins with their irresistible Nutella centres.
These Nutella Stuffed Double Chocolate Muffins are:
- incredibly moist and delicious
- loaded with chocolate flavour AND chocolate chips
- oozing with an irresistible Nutella centre
For these muffins, I’m using my favourite muffin recipe base. It is my go-to for muffins, and bread. The 2 teaspoons of baking powder makes these rise beautifully, but not too much. The buttermilk, and oil makes the batter so silky, and the muffins super moist, and tender. These are undoubtedly my favourite chocolate muffins!
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- 3 cups plain/all-purpose flour 375g
- 3/4 cup caster/granulated sugar 170g
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup cocoa powder 25g
- 1 cup chocolate chips 175g
- 1 large egg room temperature
- 1 cup buttermilk 240ml
- 1/2 cup vegetable oil 100ml
- 1 teaspoon vanilla extract
- 12 - 24 teaspoons Nutella
- Preheat the oven to 200C/400F/Gas 6. Grease a 12-hole muffin pan, and set aside.
- Whisk together the flour, sugar, baking powder, baking soda, salt, cocoa powder, and chocolate chips. Set aside.
- Whisk together the egg, buttermilk, oil, and vanilla extract. Pour the wet ingredients into the dry ingredients, and mix until just combined. Do not over-mix.
- Divide the batter evenly between the 12 muffin slots, filling only half way. Spoon 1 - 2 teaspoons of Nutella into the centres, then pour the rest of the batter over the tops.
- Bake for 15 - 17 minutes, or until a toothpick inserted just off centre (to avoid Nutella) comes out clean. Allow to cool for 10 minutes in the pan, then transfer them to a wire rack to cool completely.
Muffins stay fresh in an air-tight container at room temperature or in the fridge for up to 5 days. They also freeze well for up to 2 months. Thaw overnight in the fridge.
The calories are an estimate only.
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