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Nutella Swirl Muffins
Nutella Muffins are a simple, moist muffin with a sour cream base, swirled with Nutella - you'll almost think you're eating a cupcake!
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
12
muffins
Author
Melissa Williams | Persnickety Plates
Ingredients
1 ½
cups
flour
¼
teaspoon
salt
1
teaspoon
baking powder
½
cup
unsalted butter
at room temp
⅔
cup
sugar
2
eggs
at room temp
2
teaspoons
vanilla extract
⅓
cup
sour cream
¼
cup
milk
I used 2%
½
cup
Nutella
Instructions
Preheat your oven to 350 degrees and line your muffin pan with 12 liners. Set aside.
In a medium bowl, add the flour, salt, and baking powder. Whisk together and set aside.
1 1/2 cups flour,
1/4 teaspoon salt,
1 teaspoon baking powder
In another medium bowl (or the bowl of your stand mixer), add the butter and sugar and cream together on medium speed until light and fluffy.
1/2 cup unsalted butter,
2/3 cup sugar
Add the eggs, one at a time, mixing between each addition.
2 eggs
Add the vanilla, sour cream, and milk and mix until fully combined.
2 teaspoons vanilla extract,
1/3 cup sour cream,
1/4 cup milk
Pour in the flour mixture and mix until just combined.
Use a cookie scoop to fill each muffin liner about 1/3 full.
Use a small cookie scoop (or a teaspoon) to add a teaspoon of Nutella to each muffin tin and then gently create swirls with a toothpick.
1/2 cup Nutella
Scoop the remaining batter evenly among the muffins.
Top with an additional teaspoon of Nutella to each and then gently swirl again.
Bake for 20 minutes or until just golden. Remove from oven and let cool on a wire rack.
Notes
Recipe from
Tastemade.com
Store muffins at room temperature, covered.
Nutrition
Serving:
1
g
|
Calories:
263
kcal
|
Carbohydrates:
32
g
|
Protein:
4
g
|
Fat:
14
g
|
Saturated Fat:
9
g
|
Cholesterol:
51
mg
|
Sodium:
73
mg
|
Potassium:
127
mg
|
Fiber:
1
g
|
Sugar:
18
g
|
Vitamin A:
324
IU
|
Calcium:
49
mg
|
Iron:
1
mg