Nutella-stuffed Double Chocolate Muffins


2 ½ c all-purpose flour
½ c cocoa powder
¾ c granulated sugar
2 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1 c chocolate chips
1 large egg, room temperature
1 c buttermilk
½ c vegetable oil
2 tsp. vanilla extract
12-24 teaspoons Nutella


Preheat oven to 350 degrees. Spray a 12 cavity muffin pan very well with non-stick spray or use baking cups, set aside.

Whisk together the flour, cocoa powder, sugar, baking powder, baking soda and salt. Fold in the chocolate chips and set aside.

Whisk together the egg, buttermilk, oil and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.

Divide the batter evenly between the 12 muffins, filling only half way. Spoon 2 teaspoons of Nutella into the centers, then spoon the remaining batter on top.

Bake for 15-17 minutes or until a toothpick inserted just off the center (to avoid Nutella), comes out with a little bit of wet crumb. Allow to cool for 10 minutes in the pan, then transfer them to a wire rack to cool completely.


Chef's Note: Muffins stay fresh in an air-tight container at room temperature or in the fridge for up to 5 days. They can also be frozen for up to 2 months, thaw in fridge overnight.