Description
Deliciously rich and moist Nutella muffins made with a tender crumb, infused with cinnamon and swirled with creamy Nutella in every bite. Perfect for breakfast or a sweet snack, these muffins combine the classic flavors of cinnamon and chocolate-hazelnut spread for an indulgent treat.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1½ teaspoons baking powder (Double acting)
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Wet Ingredients
- 1 large egg
- ⅔ cup brown sugar (light or dark)
- ¾ cup buttermilk
- ¼ cup unsalted butter (melted and cooled)
- ½ teaspoon vanilla extract (or vanilla paste)
Other
- 1 cup Nutella
Instructions
- Preheat: Preheat oven to 400°F (204°C). Grease and flour a 12-cup regular muffin tin or a 6-cup jumbo muffin tin to prevent sticking.
- Sift Dry Ingredients: Using a mesh strainer, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt into a large bowl. Set aside to combine the dry components evenly.
- Blend Wet Ingredients: In a blender, combine the egg, brown sugar, buttermilk, melted and cooled unsalted butter, and vanilla extract. Blend for about 30 seconds until well combined and smooth.
- Combine Batter: Pour the wet ingredients into the bowl with the sifted dry ingredients. Stir gently with a spatula or spoon, mixing until just combined and no flour streaks remain. The batter will be thick; avoid over-mixing to keep muffins tender.
- Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about ¼ full.
- Add Nutella: Place ½ to 1 teaspoon of Nutella in the center of each muffin cup over the batter.
- Top with Batter: Cover the Nutella with more batter until each muffin cup is about ¾ full, sealing in the chocolate-hazelnut filling.
- Bake Initial Phase: Bake the muffins in the preheated oven for 10 minutes at 400°F (204°C) to help rise quickly.
- Lower Oven Temperature and Continue Baking: Reduce the oven temperature to 375°F (190°C) and bake for an additional 15-20 minutes, or until a toothpick inserted into the muffin (avoiding Nutella) comes out clean.
- Cool: Remove the muffins from the oven and transfer them to a wire cooling rack. Let cool before carefully removing the muffins from the pan to avoid crumbling.
Notes
- Use room temperature ingredients where possible for better batter consistency.
- Do not overmix the batter to keep muffins light and fluffy.
- You can substitute buttermilk with milk plus 1 tablespoon lemon juice or vinegar if needed.
- For a more pronounced Nutella swirl, gently swirl the batter with a skewer after adding Nutella.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dessert, Snack, Breakfast
- Method: Baking
- Cuisine: American
