Triple Chocolate Nutella Muffins
Skip the bakery and make Triple Chocolate Nutella Muffins at home with this ultra fudgy no-fuss recipe. Filled with Dutch cocoa powder and dark chocolate chips then swirled with chocolate hazelnut spread, these decadent muffins are a chocoholic's dream come true.
Ingredients
- 2 large eggs room temperature
- 1 cup light brown sugar packed
- 1/2 cup canola oil
- 2/3 cup full fat Greek yogurt plain, room temperature
- 1 tsp vanilla pure
- 1/2 cup buttermilk room temperature
- 2 cups all-purpose flour unbleached
- 1 Tbsp baking powder
- 1/3 cup Dutch-process cocoa powder *not all natural cocoa powder
- 1/4 tsp sea salt fine
- 1 cup dark chocolate chips
- 1 cup Nutella
Instructions
- Preheat oven to 400 degrees. Add liners to a muffin tin and set aside.
- In a large bowl, vigorously whisk eggs and brown sugar until light and thickened.
- Slowly stream oil into the bowl, whisking continuously until combined.
- Add Greek yogurt, vanilla and buttermilk. Whisk until incorporated.
- In a separate bowl sift together flour, baking powder, Dutch-process cocoa powder and salt.
- Toss in chocolate chips and stir to coat with flour mixture.
- Gradually add dry ingredients to wet. Stir until just combined to avoid overmixing. (Do not break up dry lumps in the batter.)
- Distribute batter evenly among muffin liners filling each 3/4 of the way.
- Swirl 2 teaspoons of Nutella on top of each muffin.
- Bake for 5 minutes at 400 degrees then, keeping the oven door closed, lower the temperature to 350 and bake for an additional 10 to 12 minutes. Muffins are done when a toothpick inserted in the center of a muffin comes out with a few moist crumbs.
- Transfer muffin tin to a wire rack to cool for 5 minutes before removing muffins from pan to cool completely.