This is quite a thick muffin batter, so there is no chance the Nutella will sink to the bottom.
INGREDIENTS
- 2 and 1/2 cups plain/all-purpose flour 312g
- 1/2 cup cocoa powder 50g
- 3/4 cup caster/granulated sugar 170g
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips 175g
- 1 large egg room temperature
- 1 cup buttermilk* 240ml
- 1/2 cup vegetable oil 100ml
- 2 teaspoons vanilla extract
- 12 - 24 teaspoons Nutella
INSTRUCTIONS
Preheat the oven to 200C/400F/Gas 6. Grease a 12-hole muffin pan very well, then set aside.
Whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Fold in the chocolate chips. Set aside.
Whisk together the egg, buttermilk, oil, and vanilla extract. Pour the wet ingredients into the dry ingredients, and mix until just combined. Do not over-mix.
Divide the batter evenly between the 12 muffin slots, filling only half way. Spoon 1 - 2 teaspoons of Nutella into the centres, then spoon the remaining batter on top.
Bake for 15 - 17 minutes, or until a toothpick inserted just off centre (to avoid Nutella) comes out clean. Allow to cool for 10 minutes in the pan, then transfer them to a wire rack to cool completely.
NOTES
Muffins stay fresh in an air-tight container at room temperature or in the fridge for up to 5 days. They also freeze well for up to 2 months. Thaw overnight in the fridge.
*To make your own buttermilk, simply measure out 1 cup (240ml) of milk, and stir in 1 tablespoon of lemon juice or white vinegar. Let stand for 5 - 10 minutes until the mixture starts to curdle, then it's ready to use!
The calories are an estimate only.
thanks done share recipes to : https://marshasbakingaddiction.com/nutella-stuffed-double-chocolate-muffins/