After all the Nutella creations I’ve made, you knew these were coming right? These came out great. Moist, Nutella-y, not too sweet. Great for a weekend breakfast treat.
I stress the words weekend and treat because even though I adore Nutella, I’m in no way endorsing this as an everyday breakfast meal. A while ago I kept seeing this commercial for Nutella spread, where the voiceover discussed Nutella as a healthy spread to serve kids for breakfast. Every time I saw the commercial it would piss me off. Nutella is full of chocolate and sugar. It’s a treat. Not a healthy breakfast. I would get annoyed and complain to the FH that some ignorant mother is going to watch it and feed her kids Nutella everyday for breakfast.
And sure enough, a few months later, there was a lawsuit and the plaintiff won a lot of money. And now the commercial is gone I believe.
Anyway, I’ve been wanting to make these Nutella muffins forever. My first attempt, there wasn’t enough Nutella flavor. My second batch was perfect though. It’s not as sweet as a cupcake and definitely has the rougher muffin texture. I purposely did not put any cocoa powder in the muffin batter because I wanted the Nutella flavor to come through.
I made oversized muffins mainly because I love these fancy liners. But of course you can make regular sized muffins too. These are easy to make despite what appears to be a long ingredient list. Also you don’t need a mixer so there’s less clean up.
1 3/4 cups All-Purpose Flour
1 1/4 cups light brown sugar packed
1 teaspoon baking powder
1 teaspoon baking soda
1 cup of Nutella
3/4 teaspoon salt
1 cup chocolate chips
1 cup (8 ounces) milk
2 teaspoons vanilla
2 teaspoons vinegar
1 stick butter, melted
1. Preheat the oven to 400°F. Line oversized muffin molds with liners. You can also line regular muffin pans. Makes about 12 oversized or 24 regular.
2. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt.
3. In a medium-sized mixing bowl, whisk together the eggs, milk, vanilla, Nutella and vinegar. Add the wet ingredients, along with the melted butter, to the dry ingredients, stirring until all ingredients are combined. The batter will still be a little lumpy.
4. Scoop the batter into the prepared muffin tin about 2/3 full. Bake the muffins for about 25 minutes for oversized muffins (about 18 minutes for regular), or until a knife inserted in the center of a muffin comes out clean.
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