Why? ‘Cause of these. Nutella swirl muffins.
Yeah. You’re welcome.
You all know how much I love Nutella, right? Well, I saw this idea on Pinterest (where else??) & decided to do it my way, or at least the way I imagined it being done in my head. I just used my basic muffin recipe as a base, then just swirled in some Nutella before I baked ’em. Probably one of the easiest muffins ever. Not that muffins are typically difficult. I always say I never understand using a muffin mix when they take literally minutes to make from scratch. No joke. But especially these. There’s practically no mixing required. Just a little stirring. And some swirling.
Seriously. Before you buy another muffin mix, make some from scratch. You’ll see.
NUTELLA SWIRL MUFFINS
- 2 cups all-purpose flour
- ⅓ cup light-brown sugar
- ⅓ cup sugar
- 2 teaspoon baking powder
- ½ teaspoon salt
- ⅔ cup milk
- ½ cup butter — melted and cooled
- 2 eggs – beaten
- 1 teaspoon vanilla
- jar of Nutella (don’t worry, you’re not using the whole jar)
- Preheat oven to 400° F. and grease up twelve muffin cups or put liners in them (I prefer liners because it’s less messy that way).
- In a large bowl, stir together flour, sugars, baking powder, and salt. In another bowl, stir together milk, eggs, butter, and vanilla until blended. Make a well in center of dry ingredients; add milk mixture and stir just to combine. Don’t overmix!
- Spoon batter into muffin cups, filling them almost to the top; top each muffin with 2 teaspoons Nutella. Using a sharp knife, swirl the Nutella into the batter. It doesn’t have to be perfect or go all the way to the bottom. Bake 15-20 minutes, or until a toothpick inserted in center of one muffin comes out clean.
- Remove muffin tin to wire rack; cool 5 minutes and remove from tins to finish cooling.
So that’s it. It’s a short & sweet post today ’cause this couldn’t really get any easier. Oh- I used some unprocessed unbleached paper liners from The Layer Cake Shop for these, in case you’re wondering.