Nutella Stuffed Double Chocolate Muffins
Deliciously soft, moist chocolate muffins packed with chocolate chips and filled with rich, gooey Nutella centres. The ultimate treat for chocolate lovers!
Servings: 12 muffins
Calories:
Ingredients
- 312 g plain/all-purpose flour
- 50 g cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 large eggs
- 150 g caster or granulated sugar
- 240 ml buttermilk
- 120 ml vegetable oil
- 2 teaspoons vanilla extract
- 175 g chocolate chips
- 12 teaspoons Nutella
Instructions
- Preheat the oven to 200°C/180°C Fan/400°F/Gas 6. Line a 12-hole muffin tin with muffin cases. Set aside.
- In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a separate large mixing bowl, whisk together the eggs and sugar until thick and lighter in colour.
- Add the buttermilk, vegetable oil, and vanilla extract, and whisk until combined.
- Add the dry ingredients in thirds, gently folding after each addition until just combined. Avoid overmixing.
- Gently fold in the chocolate chips. The batter will be thick and slightly lumpy.
- Divide half of the batter evenly between the prepared muffin cases, filling each one about halfway.
- Spoon 1 teaspoon of Nutella into the centre of each muffin, then cover with the remaining batter.
- Bake for 15–20 minutes, or until a toothpick inserted just off-centre, avoiding the Nutella filling, comes out clean.
- Leave to cool in the tin for 5–10 minutes before transferring to a wire rack to cool completely.
Notes
Buttermilk: To make your own, add 1 tablespoon of fresh lemon juice or white vinegar to 240ml milk. Stir and leave for 5–10 minutes until slightly thickened and curdled.
Storage: Store the muffins in an airtight container at room temperature for up to 5 days.
Freezing: These muffins freeze well for up to 2 months. Place in a freezer-safe container or bag and thaw overnight in the fridge before serving.