Nutella Stuffed Double Chocolate Muffins – Moist and tender chocolate muffins with an oozing Nutella centre, and studded with chocolate chips!
I have the perfect muffin recipe for you chocolate lovers right here. Chocolate muffins with a moist crumb, are stuffed full of chocolate chips, and have a dreamy, oozing Nutella centre… Who can resist? Certainly not me!
This is quite a thick muffin batter, so there is no chance the Nutella will sink to the bottom.
Moist and tender chocolate muffins with an oozing Nutella centre, and studded with chocolate chips!
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
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.
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!