Double Chocolate Nutella Muffins
Rich, fluffy chocolate muffins topped with a swirl of chocolate-hazelnut nutella. What's not to love?
Servings: 12 muffins
Ingredients
- 1/2 cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 1 tsp vanilla bean paste or use vanilla extract
- 1/2 cup sour cream
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 3/4 tsp baking powder
- 1 tsp espresso powder
- 3/4 tsp kosher salt
- 1/2 cup semisweet chocolate chips
- 1/3 cup nutella
Instructions
- Preheat oven to 400°F. Vigorously whisk butter and sugar in a large bowl until light and fluffy. Whisk in eggs, one at a time. Whisk in vanilla and sour cream.
- Mix flour, cocoa powder, baking powder, espresso powder, and salt in a large bowl until combined.
- Make a well in the center; pour in wet ingredients and fold with a wooden spoon or rubber spatula until combined. Fold in chocolate chips
- Fill muffin liners 2/3-full (I use a 2 oz cooke/ice cream scoop and it's just the right amount). Heat nutella in the microwave in 15-second intervals until smooth and slightly runny, stirring between each interval if necessary. Use a spoon to dollop nutella on tops of batter in a circular motion.
- Bake 5 minutes, lower temperature to 350°F, and bake additional 12 to 15 minutes.
- Cool muffins in pan 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container in the refrigerator 3 to 5 days.