These Nutella stuffed Espresso Muffins are chock full of oozy, gooey Nutella.
1/4cupstrong espresso, cooled((see recipe notes))
3teaspoonsvery finely ground coffee beans
1 3/4cupself raising flour((see recipe notes))
1/2cupground hazelnuts. toasted
6-12 hours before you want to bake your muffins
Line a baking tray with non stick baking paper and using two teaspoons divided the Nutella into 12 even mounds. Each mound will be around one heaped teaspoonful. Place the tray in the freezer until the Nutella mounds are frozen and hard.
Preheat oven to 200°C/400°F
In a jug, whisk together milk, espresso. melted butter, egg, vanilla and ground coffee beans. Set aside.
In a large bowl, whisk together flour, salt, sugar and ground hazelnuts.
Pour wet ingredients into dry ingredients and stir together until just combined.
Spray a standard (1/3 cup capacity) 12 hole muffin pan with cooking spray.
Place a scant 1/4 cup of batter into each hole.
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 down into the batter.
Use the remaining batter to cover the frozen Nutella.
Bake immediately for 15-20 minutes until well risen, golden and cooked through.
Serve warm while the Nutella is still oozing!
Make your own self raising flour by adding 2 teaspoons of baking powder to every cup of plain (all purpose) flour.
I used two shots of espresso to get the 1/4 cup of espresso required for this recipe
Alternatively use one teaspoon of instant espresso powder dissolved in 1/4 cup hot water