As the holidays draw to a close, these sweet treats will bring some cheer to your friends and family.
As I write it’s pouring down and the air is laden with all things autumnal. We have had a roast chicken for dinner, synonymous with chillier times, I am sipping red wine instead of the more seasonal rosé and if I’ve asked George to try on his new school trousers once, I have asked him a thousand times. Yes, I am suffering with end-of-summer-itus and am dreading the start of the new school year and all things wintery. With all these ramblings in the forefront of my mind today I am posting these Nutella Muffins to ease us back into the routine of school or to keep us happy in this end of summer period.
When I found this recipe originally, via the curly haired king, Hugh Fearnley Whittingstall, with thanks, these muffins featured a lemon curd centre. I adore lemon curd but I am alone in this love in my house. So I plumped for a more family friendly Nutella Muffin. This is a great recipe, simple and delicious and quick to make. An easy fix when a sweet item is called for or a speedy project when you are looking for something to do to entertain bored children in the last week of the summer holidays. The resulting baked treat is soft, not too sweet with a melting Nutella centre. I could take or leave Nutella on toast, but in a baked scenario or straight from the jar with a spoon I’m all over it. In order to make lovely great big muffins, I used this recipe to make 9, but if your prefer a smaller muffin, fill 12 cases.
This summer has been such an amazing one, I never wanted it to end. But I can’t hold back time any more than the next person, so let’s just move on and embrace all things woolly and carby from here on in.
This recipe will feature this week on Lucy Loves.
Nutella Muffins Recipe
You will need just bowls and a 12 cup muffin tin
- 225g plain flour
- 2 teaspoons baking powder
- a generous pinch salt
- 100g caster sugar
- 1 egg
- 125g plain yoghurt
- 125ml whole milk
- 75g butter, melted
- 1 teaspoon vanilla extract
- 9 to 12 teaspoons Nutella, dependent on how many muffins you are making
Pre heat your oven to 180 degrees fan assisted and line your muffin tin with liners.
Take a bowl and measure in the flour, baking powder, salt and caster sugar. Give it a little whisk to combine then pop to one side.
In another bowl or jug, measure in the butter and melt in the microwave. If you don’t have a microwave, melt separately in a pan on the stove. Leave the butter to cool a little then add the milk, egg, yoghurt and vanilla. Whisk to combine then pour into the flour mixture. Mix well, but don’t overmix.
Working quickly, spoon a tablespoon of mixture into each muffin cup then top with a teaspoon of Nutella. Top with a final tablespoon of mixture then put in the oven for 20 minutes or until golden and risen and firm to the touch. Leave to cool slightly before devouring. These will keep in an airtight tin for up to 3 days or freeze brilliantly.