Nutella Muffins

Hey guys, we hope your life has been vaguely more exciting than ours has been for the past few months! School has been just so crazy and busy and crazily busy that we’ve been grasping every opportunity we have to bake and eat good food, even though they’re very rare

Anyway, unhappy talk aside, remember the Chocolate Chip Nutella Muffins that we tried out some time ago? That recipe probably convinced you guys of our addiction to chocolate, nutella and anything related to the 2! Zara also has a peanut butter addiction, but we’ll leave that aside for now…or things could get messy.

Here’s another crazily addictive, delicious and superly easy muffin recipe that would serve well as a gift or as a quick snack to whip up! Nutella does make every thing better, and this recipe is so good and nutella-ey and easy that I am tempted to whip up a batch of these babies right now before proceeding to stuff my face with them. But I won’t, because I have self-control. And a ton of homework to do.

Self-frosting Nutella Muffins
Adapted from natashainoz.com
Yields 12 muffins

140 g (2/3 cup) butter, softened to room temperature
3/4 cup white sugar
3 eggs (room temperature)
1/2 tsp. of vanilla
1 cup all purpose flour
1/4 tsp. salt
2 tsp. baking powder
12 tsps. of Nutella (room temperature)

Preheat the oven to 325F/165C.

Sift the flour, baking powder and salt together.

 Beat the butter and sugar together in another bowl until the mixture is light and creamy.

Add the eggs into the butter and sugar mixture, one at a time, beating after each addition.

Stir in the vanilla before adding the dry ingredients to the wetingredients, and mix again. The mixture will appear quite lumpy at first but keep mixing until you have a smooth batter - The batter will be heavy because the batter is very short (it has a high proportion of fat to flour)-just keep persevering because the batter needs to be thick (the same consistency as Nutella) so that you can swirl the two together easily.

Fill the muffin tins until about 3/4 full.

Half filled with nutella and half not!

Top with a generous teaspoonful of Nutella. Take a toothpick, dip into the batter until the tip hits the bottom of the pan. Using a scooping motion, swirl the Nutella with the batter so that some of the batter comes up on top of the Nutella.

pretty swirled patterns (: (pardon the messiness!)

Bake for 20 minutes.

Nutella Muffins

It is a testament to the yummy factor of these muffins that they looked good enough before going into the oven! The swirled nutella gave the cream-white batter a pop of colour .

The smell that wafted out of the oven while these babies were baking was so ah-mazing. The smell when they came out of the oven was even more ah-mazingggg! I could barely wait for them to cool sufficiently so that I would be able to take a bite without burning my tongue. That being said, I did burn my tongue a little. Still, the muffin was soft and airy and not at all dense like I was afraid it would be due to the heavy batter! The swirled nutella looked oh-so-pretty and ensured that every bite was accompanied by a mouthful of nutella  , as opposed to the burst of nutella in the middle of the muffins like the Choc Chip Nutella Muffins we did the last time! What was very funny was that the muffins were flat, unlike the typical dome shape of muffins, as the nutella caused the batter to be very heavy and not rise as much as it would have done. No matter what shape the muffins are, they still taste so heavenly and chocolatey. They are also sturdy enough to pack in lunchboxes or gift wrappers or whatever they’re needed to be packed in! Alternatively, you could just pop them straight into your mouth. That’d work perfectly fine too!

Do give these muffins a try and stay tuned for more yummy recipes and food reviews! We’ve been meaning to try our hand at baking banana bread…

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