When I’m asked to nominate my favourite muffin flavour, this one is the hands down winner. You see, I’m a chocolate lover and this recipe produces a moist, decadent muffin that you can’t help falling in love with. And the only advice I will give you, is to get these into the freezer as soon as you can … or you just might devour more than one. Enjoy!
Chocolate Nutella Muffins …
Author: Mrs Organised
Serves: 12
Ingredients …
- 2 cups self-raising flour
- ⅓ cocoa powder (or substitute with raw cacao)
- ⅓ cup castor sugar
- ⅔ cup dark chocolate bits
- ½ cup Nutella
- 1 egg, lightly beaten
- ¾ cup milk
- ½ cup cream
- 3 tablespoons butter, melted and cooled
Method …
- Preheat oven to 200C and grease a 12-hole muffin pan.
- Sift self-raising flour, cocoa powder and castor sugar together.
- Add dark chocolate bits and stir through dry ingredients.
- In a separate jug mix nutella, egg, milk, cream and butter until roughly combined.
- Pour mixture into dry ingredients and mix until just combined. Mixture should be lumpy so be careful not to overmix.
- Spread mixture evenly between muffin holes and bake for 16 – 18 minutes. Be careful not to overcook the muffins as they should be moist in the middle.
- Allow muffins to stand in the muffin tray for approximately 5 minutes to cool and then transfer to a cooling rack.
- These muffins will freeze well for up to 3 months.
You had me at ‘nutella’… x
Haha, I thought that might get everyone’s attention!