Chocolate Chip Nutella Stuffed Muffins

Chocolate Chip Nutella Stuffed Muffins are a delightful treat that combines the rich flavors of chocolate and hazelnut in a convenient handheld form. These muffins are the perfect balance of sweetness and decadence, with each bite revealing a warm, gooey center of Nutella that complements the moist texture of the muffin. The addition of chocolate chips adds a satisfying crunch and an extra burst of flavor. Whether enjoyed as a morning pick-me-up or a sweet indulgence throughout the day, Chocolate Chip Nutella Stuffed Muffins are sure to satisfy any craving for a comforting and delicious baked good.

Baking Tips:

• Don’t over mix: Over mixing your muffin batter will result in dry and dense Nutella muffins, so be gentle and fold your batter until it is just combined.

• Nutella: You can substitute your Nutella with any hazelnut spread, or you could even use Biscoff spread instead.

• Milk: You can use plant-based milk instead of dairy milk.

• Don’t leave the muffins to cool in the pan: I recommend allowing the muffins to cool just for a couple of minutes in the pan, then removing them and allowing them to fully cool on a wire rack. Leaving the muffins to cool in the pan may result in the muffins overcooking as they will continue to cook in the hot pan.

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Chocolate Chip Nutella Stuffed Muffins

Yield: 12 Muffins

Author: Chloe Sims

Prep time: 20 MinCook time: 22 MinInactive time: 30 MinTotal time: 1 H & 12 M

A delightful treat that combines the rich flavors of chocolate and hazelnut in a convenient handheld form.

Ingredients

Chocolate Chip Nutella Stuffed Muffins

• 250g Nutella
• 160ml Whole Milk
• 120ml Vegetable Oil
• 1 Egg
• 2 Tsp Vanilla Extract
• 260g Cake Flour
• 150g Granulated White Sugar
• 4 Tsp Baking Powder
• 1/4 Tsp Salt
• 160g Milk Chocolate Chips

Instructions

Chocolate Chip Nutella Stuffed Muffins

1. Line a baking tray with parchment paper and dollop 12 Tbsp's of Nutella on the tray. Place the tray in the freezer for 30 minutes.
2. Preheat the oven to 200°C and line a 12 hole muffin pan with patty pans.
3. In a small bowl, whisk together the milk, oil, egg and vanilla extract until combined.
4. In a separate large bowl, whisk together the cake flour, sugar, baking powder and salt until combined.
5. Pour the wet ingredients into the dry ingredients and whisk together until combined. Fold in the milk chocolate chips until evenly combined.
6. Place a quarter of the mixture into each patty pan. Working quickly place the frozen Nutella balls in each muffin, slightly pressing them down. Using the remaining batter, cover the Nutella balls.
7. Bake for 20 to 22 minutes, until well risen and golden.
8. Allow to cool for a few minutes in the pan, then remove and allow to cool fully on a wire rack.
9. Serve warm while the Nutella is still warm.
10. Enjoy!

Notes

Don’t over mix: Over mixing your muffin batter will result in dry and dense Nutella muffins, so be gentle and fold your batter until it is just combined.

Nutella: You can substitute your Nutella with any hazelnut spread, or you could even use Biscoff spread instead.

Milk: You can use plant-based milk instead of dairy milk.

Don’t leave the muffins to cool in the pan: I recommend allowing the muffins to cool just for a couple of minutes in the pan, then removing them and allowing them to fully cool on a wire rack. Leaving the muffins to cool in the pan may result in the muffins overcooking as they will continue to cook in the hot pan.

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