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.
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.
Bake for 20 minutes.