Indulge in these moist muffins that hide a delicious surprise of Nutella in the middle and boast a crunchy hazelnut topping. Perfect for breakfast or a snack!
Yields: 3-4 jumbo muffins
Ingredients:
- 125g All-Purpose Flour
- 80g Granulated Sugar
- 40g Light Brown Sugar
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 165g Milk (unsweetened almond milk or any milk of choice)
- 1 tsp White Vinegar
- 1 tsp Vanilla Extract
- 22g Butter, melted (vegan or regular)
- 25g Neutral Oil
- 3-4 tbsp Nutella (1 tbsp for each muffin)
- 70g Chopped Nuts (preferably hazelnuts, for topping)
Method:
- Preparation: Line a tray with baking paper. Scoop 1 tablespoon of Nutella for each muffin and place on the tray. Freeze for 20 minutes.
- In a bowl, combine milk (room temperature) and vinegar. Whisk and let it sit for about 10 minutes until slightly curdled.
- To the milk mixture, add granulated sugar, brown sugar, oil, and vanilla extract. Whisk to combine.
- Sift in the flour, baking powder, and baking soda. Gently fold until just combined using a whisk or spatula.
- Stir in the melted butter until the batter is smooth.
- Allow the batter to rest for 20-30 minutes at room temperature.
- Preheat your oven to 375°F (190°C). Prepare a muffin tray with tall muffin liners.
- Pour 1/3 of the batter into each muffin liner. Place one frozen Nutella ball in the center of each, without pressing it down. Cover with a bit more batter.
- Sprinkle the chopped hazelnuts on top of each muffin.
- Bake for 10-12 minutes or until the tops are firm to touch and a toothpick inserted into the muffin (avoiding the Nutella center) comes out clean.
- Allow muffins to cool to room temperature.
