Everyone loves nutella! That perfect of chocolate and hazelnut all in a creamy jar. Mmmmm. I remember when nutella first became a big thing. The perfect childhood sandwhich was a little bit of nutella, peanut butter, and some sweet honey all on plain white bread. This love for nutella, after baking numerous treats, drove me to search for something more substantial, yet satisfyingly sweet to mix up. In luck, I chanced upon this nutella and chocolate chip muffin recipe from motherthyme.com! It was an instant hit at school because it was both filling and sweet! I ran out before lunch! I even sprinkled some powdered sugar on top, giving it a sweet topping and a cute finish 🙂 These are perfect for those late night sweet tooths or early morning breakfast munchies! Here’s the recipe:
1 3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, melted and cooled
1/2 cup sugar
2 large eggs
1 cup low fat milk
1/2 cup Nutella
1/2 cup mini chocolate chips(I used normal ones and they turned out fine!)
Preheat oven to 400 degrees Fahrenheit. Line a 12 cup muffin pan with liners or spray with cooking spray and set aside.
In a large bowl mix flour, baking powder, baking soda and salt and set aside.
In another large bowl, stir butter and sugar until combined. Stir in eggs one at a time. Stir in milk followed by Nutella until mixture is smooth.
Gradually stir in flour mixture into wet ingredients until combined. Stir in chocolate chips.
Pour batter about 3/4 full in prepared muffin pan. Bake for 18-20 minutes until cake tester comes out out clean.
Cool in pan for about 5 minutes. Serve warm or transfer to a wire rack to cool completely.
*I sprinkled some powdered sugar on top(not shown in picture) and it tasted amazing!