Name: Nutella muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: american
Ingredients: 80 g (1/3 cup) unsalted butter, softened; 80 g (1/3 cup) vegetable oil (rapeseed or canola); 200 g (3/4 cup) granulated sugar; 2 large eggs, room temperature; 330 ml (1 1/4 cups) buttermilk or milk; 390 g (2 1/2 cups) all-purpose flour; 2 tsp baking powder; 1/2 tsp baking soda; 1 pinch salt; Nutella spread

Description

Soft and fluffy Nutella muffins recipe, perfect for breakfast, brunch, or a school snack. Each muffin is light, moist, and filled with gooey Nutella in the center. (Makes 12 muffins)

Ingredients

80 g (1/3 cup) unsalted butter, softened
80 g (1/3 cup) vegetable oil (rapeseed or canola)
200 g (3/4 cup) granulated sugar
2 large eggs, room temperature
330 ml (1 1/4 cups) buttermilk or milk
390 g (2 1/2 cups) all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 pinch salt
Nutella spread

Instructions

Preheat oven to 420°F / 220°C (fan) and line a muffin pan with paper liners.
On a baking sheet, drop spoonfuls of Nutella and freeze for 30 minutes.
In a large bowl, whisk butter, oil, sugar, eggs, vanilla, and buttermilk until smooth.
Add flour, baking powder, baking soda, and salt, then gently fold until just combined.
Fill liners halfway, place frozen Nutella discs on top, cover with more batter, and add a small Nutella swirl on top.
Bake for 5 min at 420°F, then reduce to 350°F (180°C) and bake 10–15 min more until golden anddomed.
Let cool fully before serving.