These moist and delicious Nutella Swirled Muffins are the perfect snack or even breakfast on the go. Vanilla muffins are swirled with creamy Nutella to create an addictive sweet breakfast recipe.
These wonderful Nutella Swirled Muffins are in honor of my husband. He is not a man that is drawn to sweets sweet however he can put down a jar of Nutella like it's ice cream.
These muffins freeze great and all you have to do is let them thaw at room temperature for 30 minutes or heat them in the microwave for 30 seconds. This recipe made 18 muffins. They are wonderful to enjoy for breakfast on the go, for brunch or even for dessert.
- All Purpose Flour - I like to try to use unbleached flour if possible because it is said that bleached flour can make baked goods tougher. I have however used bleached and they came out just fine.
- Granulated Sugar - I tried this recipe with a mix of brown and white sugar for some extra flavor from the brown sugar. The result was the batter turned dar brown on top and clashed with the color of the Nutella so I would stick with all granulated sugar for this one.
- Yogurt - The addition of the yogurt helps keep the muffins wonderfully moist. Make sure your yogurt is room temperature when adding to the other wet ingredients. You can use flavored yogurts to try and mix things up but if you do, use whole milk yogurt.
- Eggs - Make sure you are using room temperature large eggs
- Butter - Make sure you use unsalted butter and that it is melted but not hot. You do not want it to scramble the eggs when you add it to the other wet ingredients
- Vanilla Extract - It is always best to use "pure" vanilla extract. Some brands do not use real vanilla and use artificial flavoring. Here is my favorite pure vanilla extract to use while baking.
- Salt - Adding our own salt instead of using salted butter allows us to control the amount.
- Baking Powder - Used as a leavening agent in the muffins. Too much and your muffins will have a metallic taste. Not adding enough prevents the muffins from rising.
- Baking Soda - The addition of the baking soda helps neutralize the acid from the yogurt and also helps the muffins rise.
The most important items in this recipe are to make sure your ingredients are at room temperature and DO NOT over mix the batter. Combine the dry ingredients in a bowl, then mix the melted butter and sugar together in another bowl. Add the rest of the wet ingredients to the butter mixture and whisk the wet ingredients together. Then incorporate the dry ingredients into the wet ingredients and fold together gently with a spatula until just mixed.
It is OK if the batter is a little bit lumpy. If you try to get the lumps out completely you will end up over mixing your batter. Trust me on this one, over mixing will ruin your entire batch.
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Nutella Swirled Muffins
- 2 cups all purpose flour
- 2 large eggs (room temperature)
- 1 cup plain yogurt (whole milk, room temp)
- 1 cup granulated sugar
- ½ cup melted butter
- 3 tablespoon milk
- 1 tsp pure vanilla extract
- ½ tsp salt
- 1 teaspoon baking powder
- ½ tsp baking soda
- ½ cup Nutella
- Preheat oven to 350 degrees and line two regular muffin tins with 18 paper liners
- In a large mixing bowl, combine flour, salt, baking powder and baking soda and stir until combined
- In a separate large mixing bowl, combine melted butter and sugar and stir until smooth. Butter should be melted but not hot.
- Add, yogurt, vanilla extract, milk and eggs to the butter mixture and whisk until just combined.
- Add the dry ingredients to the bowl with the wet ingredients and fold with a spatula until just combined.
- Using a three tablespoon cookie scoop, fill each muffin cup with one full scoop of batter. Do not overfill.
- Place a one teaspoon sized dollop of Nutella on top of each batter filled cup and swirl slightly with a toothpick.
- Bake at 350 degrees for 20 minutes or until a toothpick comes out clean. You may have Nutella on the toothpick but you should not have wet batter come out.
- Let cool completely on a wire rack.