Description
Enjoy these Nutella Swirl Muffins, featuring a soft and fluffy texture with rich chocolate-hazelnut swirls. Topped with a crunchy cinnamon sugar mixture, they make a perfect treat for breakfast or a sweet snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk (or milk with 1 tablespoon vinegar added)
- 1 cup Nutella (or any chocolate-hazelnut spread)
- 1/4 cup granulated sugar (for topping)
- 1 teaspoon ground cinnamon (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with non-stick spray.
- In a large mixing bowl, combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, and 1 teaspoon of ground cinnamon. Whisk until well mixed.
- In another bowl, melt 1/2 cup of unsalted butter and let it cool slightly. Add 1/2 cup of granulated sugar and 1/2 cup of brown sugar to the melted butter, whisking until smooth.
- Crack in 2 large eggs and add 1 teaspoon of vanilla extract. Whisk until fully incorporated and the mixture is light and fluffy.
- Pour in 1 cup of buttermilk (or milk with vinegar) and stir gently until combined, being careful not to overmix.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
- Gently fold in 1 cup of Nutella, creating swirls without fully mixing it in.
- In a small bowl, combine 1/4 cup of granulated sugar and 1 teaspoon of ground cinnamon for the topping.
- Fill each muffin cup about 2/3 full with batter. Add a small dollop of Nutella (about 1 teaspoon) on top of each muffin.
- Sprinkle the cinnamon sugar mixture generously over the top of each muffin.
- Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted comes out clean or with a few moist crumbs.
- Remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a richer flavor, consider using dark brown sugar instead of light brown sugar.
- You can substitute the buttermilk with regular milk, but the buttermilk adds a nice tang and moisture to the muffins.
- Store any leftover muffins in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes