NUTELLA STUFFED DOUBLE CHOCOLATE MUFFINS

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INGREDIENTS

  • 2 and 1/2 cups (312g) plain/all-purpose flour
  • 1/2 cup (50g) cocoa powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup (150g) caster/granulated sugar
  • 1 cup (240ml) buttermilk*
  • 1/2 cup (120ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup (175g) chocolate chips
  • 12 teaspoons Nutella

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INSTRUCTIONS

  1. Preheat the oven to 200C/400F/Gas 6. Line a 12-hole muffin pan with muffin cases, and set aside.
  2. Whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
  3. In a separate large bowl, whisk together the eggs and sugar until thick and lighter in colour. Add the buttermilk, oil, and vanilla, and whisk until combined.
  4. Add the dry ingredients in thirds and fold in until just combined – do not overmix. Fold in the chocolate chips. The mixture will be thick and somewhat lumpy.
  5. Divide the batter evenly between the 12 muffin cases, filling only half way. Spoon 1 teaspoon of Nutella into the centres, then top with the remaining batter.
  6. Bake for 15 – 20 minutes, or until a toothpick inserted just off centre (to avoid Nutella) comes out clean.
  7. Allow to cool for 5 – 10 minutes in the pan before transferring them to a wire rack to cool completely.

  8. NOTES

     

    *To make your own buttermilk, simply add 1 tablespoon of fresh lemon juice or white vinegar to 1 cup (240ml) of milk. Stir to combine, and allow to sit for 5 – 10 minutes until slightly thickened and curdled.

    Muffins stay fresh in an airtight container at room temperature for up to 5 days. They also freeze well for up to 2 months. Thaw overnight in the fridge.