Nutella Muffins
12 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 175 g Unsalted butter
- 175 g Caster sugar
- 3 Medium eggs
- 175 g Self raising flour
- 150 g Nutella
Method
- Pre-heat the oven to 180Β°C fan/200Β°C/400Β°F/Gas Mark 6.
- Cream the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, don't worry if it curdles slightly.
- Gently stir in the flour.
- Scoop the mixture into 12 cupcake liners in a muffin tray.
- Share the Nutella evenly between the 12 muffins (If the room is cold, pop the Nutella in a bowl in the microwave for 15 - 20 seconds first to warm it and soften it slightly.)
- Use a table knife to create a swirl, making sure that the majority of the Nutella is covered by cake batter.
- Bake for 20 minutes until golden and springy.
- Enjoy!