I have never been a fan of peanut butter, Nutella though (a hazelnut spread) is a different story. I love it on toast, apples, and definitely in these muffins. The recipe is great because it uses things I normally have in my pantry and doesn’t require a special trip to the market. That came in handy during Blizzard Nemo – why not bake during a blizzard, we had power.
The original recipe from Baker Street makes about a dozen muffins. The only change I made was softening the Nutella in the microwave for 30 seconds first – this made it easier to swirl into the muffin batter.
- 3/4 cup sugar
- 1 egg
- 1 1/2 cups + 2 tsp flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp nutmeg
- 1/4 cup vegetable oil
- 3/4 cup milk (I used soy milk)
- 1 tsp vanilla
- About 1/3 cup Nutella
Preheat your oven to 350 degrees. Grease your muffin tin or go easy clean up and use muffin/cupcake liners.
Whisk together your sugar and egg first. Then, whisk in flour, baking power, salt, and nutmeg. Last, whisk in the oil, milk, and vanilla.
Fill each muffin cup with batter about 2/3 full. I use a small ice cream scoop to get even muffins, 2 small scoops is the perfect amount.
Add a small spoonful of softened Nutella to each muffin cup and swirl with a toothpick or fork. Bake for about 15 minutes until a toothpick comes out clean.
*Dairy free if you use soy or almond milk, Vegetarian