Fudgy and Almost Too much - Chocolate Nutella Muffins

Hi bold bakers, foodies, steemians..
It’s been a long time since I shared my last recipe. Today, I’ve come back! with my newest baking recipe.

There’s so much chocolate in my Chocolate Nutella muffins, it is like... Almost too much!! will definitely satisfy everyone of you who has toughest of chocolate cravings! I bet.

The texture is so fudgy and overloaded with chocolate. Hmm...but I have to say these muffins are not healthy typical snacks, but a heck of treat! once in a while? that’s ok...

And, in their centre you’ll find a heart of gooey, soft and creamy Nutella.
and, if that’s not enough, you’ll get to hit the top of the chocolate chips and crushed peanuts. How rich?!

ok, ok, let’s get to the recipe!

These are following pictures and step by step instructions.

Get ready preheat your oven to 220 degrees F and then line up the 12 cups of muffins pan with muffin papers.

Neither Using a teaspoon or pastry bag, try to make 12 dollops of Nutella onto the parchment paper and place them in the freezer to harden.

Get ready all the dry ingredients!
Flour, coco powder, baking powder, baking soda, and salt.

In a mixer bowl, combine all those dry ingredients, whisk until combined. Set aside.

Time to work on wet ingredients!

Place together the sugar and 2 eggs in a mixing bowl.

Using an electric mixer beat the sugar and eggs on high speed until smooth and fluffy (takes about 5-8 minutes).

Add in the butter.

Mix them well, until become smooth batter.

Pour in the milk into the batter.

Again, mix them until well combined.

And here’s my favourite addition whenever I bake chocolate brownie. 1 tsp of coffee! mix it with about 2-3 tsp of hot boiling water. And add it in. I just love the flavour combinations of Chocolate-Coffee, it makes the chocolate taste comes out even tastier.

Just pour it into the batter.

Mix them to combine!

Woohoo...Nutella time!
Scoop about 2 tablespoons of Nutella and put them into the batter.

Mix them until well combined.

Alright!...
Place a strainer on top of the bowl (the batter) and try to strain the dry ingredients to prevent lumps.

You can otherwise do it slowly/few times or must as well do it at the same time to strain the dry ingredients into the wet ingredients.

For me, I’ve no patient to do it slowly. I just did it one time at all.

When you’re done with strainer work, use a spatula, mix all the ingredients until become a nice smooth dough.

Okay, next!
Fill up muffin cups with chocolate dough for about half a way up, each of them.

Take out the Nutella dollops from the freezer.

Press a dollops of frozen Nutella into each muffin cups, you’ll have to work quickly as for that Nutella won’t remain frozen for too long after you took it out from the freezer.

Try to cover it up with whatever dough you have left.

Semi-sweet chocolate chips and crushed peanuts for topping.
or... you can always use other topping such slice almond or anything you like.

Begin to top them up!

Finally! The muffins ready to go into the oven!
bake, bake, bake...
(for about 35-40 minutes).

like how they looks like after the oven??

Try to cool down for about 15 minutes before you wanna take them out of the pan, it is because there’s gooeyness inside those heck treat from them to keep it together when they are just out of the oven.

So, tell me if you think there’s such thing as Fudgy and Too Much, after all..

Chocolate Nutella Muffins

Ingredients:

Dry

• 2 cups flour
• 3/4 cups coco powder
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Wet

• 2 eggs
• 1 cup brown sugar
• 1/2 butter (melted)
• 1/2 cup milk
• 2 tbsp of Nutella

Instructions

• Preheat your oven to 220 degrees F.
• Then, try to make 12 dollops of Nutella onto the parchment paper and place them in the freezer.
• In a mixing bowl, combine all the dry ingredients, flour, coco powder, baking powder, baking soda, and salt. Whisk, set aside.
• In another bowl, beat the eggs and sugar until smooth and fluffy ( about 5-8 minutes), add in one by one the following wet ingredients from, butter, Nutella, milk and coffee, mix them well until become smooth batter.
• Add in the dry ingredients into the wet ingredients, using a spatula mix them well until become a nice smooth dough.
• Fill up each muffin cups with the dough, and press in the frozen Nutella dollops into each cups, try to cover them up with all the dough you have left.
• Top them up with chocolate chips and crushed peanut.
• Bake the muffins in the oven for about 35-40 minutes. As always you can check it out using a toothpick inserted comes out free wet batter.
• Let those muffin cool down for about 15 minutes before you move them out of the pan.
• Done, you can always keep the muffin in a container at room temperature up to 4-5 days.

Thanks for stopping by!
Love it? share it! Xoxo

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