Nutella-Stuffed Chocolate Muffins

Name: Nutella-Stuffed Chocolate Muffins
Total time: 1200 s
Yield: 12 muffins
Cuisine: British
Ingredients: 220 g (1 3/4 cups) Plain flour; 60 g (1/2 cup) Cocoa powder; 200 g (1 cup) Caster sugar; 1 tsp Baking powder; 1 tsp Baking soda; 1/2 tsp Salt; 2 Eggs; 240 ml (1 cup) Milk; 120 ml (1/2 cup) Vegetable oil; 1 tsp Vanilla extract; 120 ml (1/2 cup) Hot water or hot coffee; 180 g (about 3/4 cup, frozen in 12 dollops) Nutella

LT Cook @cook_115631810

Austraila

YUMO #may 2027

LT Cook @cook_115631810

Austraila

YUMO #may 2027

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Ingredients

18–20 minutes

12 muffins

220 g (1 3/4 cups)Plain flour
60 g (1/2 cup)Cocoa powder
200 g (1 cup)Caster sugar
1 tspBaking powder
1 tspBaking soda
1/2 tspSalt
2Eggs
240 ml (1 cup)Milk
120 ml (1/2 cup)Vegetable oil
1 tspVanilla extract
120 ml (1/2 cup)Hot water or hot coffee
180 g(about 3/4 cup, frozen in 12 dollops) Nutella

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Steps

18–20 minutes

1

Scoop Nutella into 12 dollops and freeze for 1.5 hours.
2

Preheat oven to 180°C. Line a 12-cup muffin tray.
3

Mix flour, cocoa powder, sugar, baking powder, baking soda, and salt.
4

In another bowl, whisk eggs, milk, oil, and vanilla.
5

Add wet ingredients to dry, then stir in hot water or coffee until just combined.
6

Spoon some batter into each muffin cup, add a Nutella dollop, then cover with more batter.
7

Bake for 18–20 minutes. Cool before serving.