1cup(300 grams) Nutella(or other chocolate hazelnut spread)
¾cup(180 ml) whole milk
½cup(120 ml) light flavored oil(light olive oil, vegetable oil or your favorite oil)
1egg
2teaspoonsvanilla extract
2cups(260 grams) cake flour((see recipe notes))
¾cup(150 grams) white granulated sugar
4teaspoonsbaking powder
pinchsalt
Instructions
Line a baking tray with non stick baking paper and using two teaspoons spoon blobs of two-thirds of the Nutella spread into 12 even mounds. Place the tray in the freezer for about 30 minutes until the Nutella mounds are frozen and firm.
Preheat oven to 400°F/200°C.
Line 12 hole muffin pan with muffins cups/liners.
In a jug, whisk together whole milk, oil, egg and vanilla extract.
In a large bowl, whisk together cake flour, granulated sugar, baking powder and salt.
Pour wet ingredients into dry ingredients and stir with a whisk until just combined.
Place a scant 1/4 cup of batter into each muffin cup.
Now is the time to take the frozen Nutella mounds out of the freezer.
Work quickly before they melt.
Upturn each mound into the batter so that the flat side is uppermost. Press lightly down into the batter.
Use the remaining batter to cover the frozen Nutella.
Evenly divide the remaining room temperature Nutella spread on the muffins and use a toothpick to swirl into the batter. If the Nutella is too thick, warm it slightly in the microwave.
Bake immediately for 13-15 minutes until well risen, golden and cooked through.
Serve warm while the Nutella is still oozing!
Notes
Be sure to freeze blobs of Nutella in preparation for baking these beauties!
Use all purpose flour if that's all you have. The muffins will still be great but not as fluffy and light.
Absolutely don't overmix!
Don't leave the muffins in the pan to cool. After a few minutes, remove the muffins to a wire rack to cool completely.