This recipe doesn’t call for any out-of-the-ordinary ingredients, so you can throw it together just about any time you get a craving. If you’re like me, Nutella is a pantry staple, so it’s easy to feed the sweet tooth when it starts calling. All you need is a couple bowls and one muffin pan, so clean up is easy as well. I do recommend using a wire rack as suggested in the recipe – it keeps the bottoms from getting soggy, which can be a big mess with that Nutella filling. Thank you Marsha at Marsha’s Baking Addiction – I have no idea how I’ve lived without this recipe for so long.

 

Ingredients

3 cups plain flour 375g

3/4 cup caster 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

 

Instructions

Preheat the oven to 200C/400F. Spray or butter 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 centers, then pour the rest of the batter over the tops.

Bake for 15 – 17 minutes, or until a toothpick inserted just off center (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.

USE RED NEXT PAGE LINK BELOW

NEXT

Quick tip: You can freeze these muffins for up to two months. Just thaw overnight in the fridge to enjoy.

Recipe and image courtesy of Marsha’s Baking Addiction