Nutella Muffins

Method

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
300 grams all-purpose flour spooned and leveled, 1 Tbsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt
In a large bowl whisk together the melted butter and sugar until they’re well combined.
113 grams salted butter melted, 250 grams granulated sugar
Add in one egg and whisk until it’s well combined and has lightened in color, about 30 seconds. Repeat with the next two eggs, one at a time.
3 large eggs room temperature
Add in the Greek Yogurt and the vanilla extract and whisk until it’s completely smooth.
170 grams Greek Yogurt, 2 tsp pure vanilla extract
Add in the heavy whipping cream and whisk until it’s completely smooth.
180 mL heavy cream room temperature
Add in the dry ingredients and mix just until there are only a few streaks of flour left.
Add in the chopped hazelnuts and mix just until they're evenly distributed and there are no more streaks of flour left.
40 grams finely chopped hazelnuts
Cover with a lid, plastic wrap or a tea towel and set aside to rest at room temperature for 1 hour.
Preheat the oven to 425F (218C) convection and line 12 muffins tins.
Use a small cookie scooper to fill the muffins tins halfway. Then microwave the Nutella for 15-30 seconds so it's a little more runny. Drizzle a little onto each muffin. Top with another scoop of muffin batter and another drizzle of Nutella. Use a knife to lightly swirl the Nutella into the muffin batter but don't over-swirl it so you don't lose too much definition.
150 grams Nutella spread or any other chocolate hazelnut spread
Bake the muffins for 5 minutes and then reduce the oven temperature to 375F (190C) and bake for another 13-15 minutes, just until the muffins are golden brown and spring back when you press on the center gently.
Remove from the oven and allow to cool for at least 10-20 minutes before serving.

Equipment

Ingredients

Method

Nutrition