These Swirled Nutella Muffins are incredibly soft and require no mixer to make! They have a gooey Nutella center and a swirl of Nutella on top. Every Nutella lover should definitely try these muffins. They’ve quickly become my husband’s favorite easy breakfast treat. The Nutella filling in the middle is like a dream come true for any Nutella fan. Plus, they’re so simple to make that even first-time bakers will find them a breeze to whip up.
Ingredients:
For the Vanilla Batter:
- 1 egg
- 80 g (⅓ cup) granulated sugar
- 90 ml (⅓ cup) milk, at room temperature
- 140 g (1 cup + 2 tbsp) all-purpose flour
- 60 ml (¼ cup) sunflower oil
- 1 teaspoon baking powder
- A pinch of fine salt
For the Cocoa Batter
- 15 g (2 tbsp) unsweetened cocoa powder
Additional Ingredients
- Nutella
- Chopped hazelnuts (for topping)
How to make Swirled Nutella Muffins:
- To make these yummy variegated muffins, you need to beat the egg with the sugar and vanilla essence in a bowl for a few minutes using electric whisks.
- Combine the sunflower seed oil and then the warm milk and mix vigorously.
- Then add the sifted 00 flour, pinch of salt and finally the baking powder and mix until smooth and homogeneous.
- Pour half of the mixture into a bowl and add the sifted bitter cocoa powder and mix, obtaining the dark mixture.
- When the two mixtures are ready, place them in two piping bags or simply use 2 spoons.
- Line the muffin mold with ramekins and pour a spoonful of white mixture, a spoonful of cocoa mixture and repeat the same operation 2 times.
- You will get two-colored muffins as in the picture. Continue in this way finishing the mixture. Finally lay a teaspoon of Nutella on top of the mixture.
- Bake in a hot static oven at 180ºC (350 °F) for 15-20. Turn off, take out of the oven and let cool.
- And there they are ready The nutella variegated muffins. Just serve them decorating the surface with more Nutella and hazelnut crumbs.
- Hope you enjoy this last recipe of mine, see you next friends.
Bon Appetit!
