I decided to keep things simple, as a muffin recipe should be. So that’s the rationale for keeping this blog post short too. You know what to do when mixing a muffin recipe. You mix the wet and the dry separately, then combine them. Easy-peasy, right? 🙂 Plus, even when I messed up prior workings of this recipe, because it was nutella, they were still pretty good! 😉
chocolate hazelnut nutella muffins
1 and 1/2 cups all-purpose flour
6 Tablespoons unsweetened natural cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 cup granulated sugar
1/4 cup dark brown sugar
12 Tablespoons unsalted butter, room temperature
1/2 cups sour cream, room temperature
2 large eggs room temperature
1 cup milk
2 teaspoons vanilla extract
4 ounces Nutella, warmed
3/4 cup dark chocolate chips
3/4 cup hazelnuts, coarsely chopped
Heat oven to 375 degrees F. and spray 18 muffin molds with baking spray or use paper liners. Set aside.
In a medium bowl, add the flour, cocoa powder, baking soda, salt, and sugars, and stir with a whisk several times. Set aside.
In another bowl, add the butter, sour cream, eggs, milk, and vanilla extract, and whisk until smooth.
If nutella is cold, warm it up to get it into a more pourable state, then add it to the butter/sour cream mixture.
When Nutella is incorporated, add the wet ingredients into the dry flour mixture and stir just until all the dry ingredients are moistened. Do not overmix.
Fold in the chocolate chips and hazelnuts, reserving some of both for topping.
Divide batter evenly between the 18 muffin tins.
Top all the muffins with the reserved chocolate chips and chopped hazelnuts.
Bake muffins in the oven on the center rack at 375 degrees F. until muffins are domed on top and a toothpick stuck in the center of a muffin comes out clean, about 18-20 minutes.
Remove from the oven and cool to desired temperature before serving.