Nutella And Chocolate Chips Muffins Recipes

NUTELLA CHOCOLATE CHIP MUFFINS

Steps:

• To begin, preheat your oven to 375 degrees. Line a standard muffin tin with papers, and set it aside.
• In a bowl, stir together the flour, baking powder and salt. Set it aside.
• In your mixing bowl, beat together the brown sugar, butter, and Nutella. Mix in the eggs. Stir half of the flour mixture. Mix in the milk and hazelnut extract. When combined, mix in the remaining flour mixture. Stir in the chocolate chips.
• Scoop the batter into the muffin tin. Sprinkle about a half teaspoon of the raw sugar on top of each muffin. Bake 19-20 minutes or until they test done with a toothpick. Cool on a rack.
• Enjoy!

NUTELLA STUFFED DOUBLE CHOCOLATE MUFFINS

Steps:

• Preheat the oven to 200C/400F/Gas 6. Line a 12-hole muffin pan with muffin cases, and set aside.
• Whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
• In a separate large bowl, whisk together the eggs and sugar until thick and lighter in colour. Add the buttermilk, oil, and vanilla, and whisk until combined.
• Add the dry ingredients in thirds and fold in until just combined - do not overmix. Fold in the chocolate chips. The mixture will be thick and somewhat lumpy.
• Divide the batter evenly between the 12 muffin cases, filling only half way. Spoon 1 teaspoon of Nutella into the centres, then top with the remaining batter.
• Bake for 15 - 20 minutes, or until a toothpick inserted just off centre (to avoid Nutella) comes out clean.
• Allow to cool for 5 - 10 minutes in the pan before transferring them to a wire rack to cool completely.

CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 350 degrees F. Line a standard size muffin pan with cupcake liners.
• Beat butter, sugars, baking soda, salt and vanilla. Stir in eggs and milk, mix until well combined.
• Mix in flour and chocolate chips, stirring until just combined, do not over mix.
• Scoop batter into cupcake liners.
• Sprinkle a bit of coarse sugar on top off each muffin if desired.
• Bake for approximately 25-30 minutes or until a toothpick inserted into center comes out clean and muffins spring back when lightly touched.
• Remove from oven and allow to cool.
• Serve and top with Nutella spread. Enjoy!

CHOCOLATE CHIP-RASPBERRY MUFFIN TOPS

Steps:

• Heat oven to 400°F (375°F for dark or nonstick pan). Line large cookie sheet with cooking parchment paper; set aside.
• In medium bowl, stir muffin tops mix, water, oil and egg just until blended (batter will be thick). Gently stir in raspberries.
• Drop batter by rounded tablespoonfuls about 2 inches apart onto lined cookie sheet. Top each muffin top with streusel (from box), about 1/2 teaspoon. Bake 10 to 13 minutes or until edges are light golden brown. Immediately remove from cookie sheet to cooling rack. Cool completely.
• In small bowl, mix powdered sugar and enough milk to make icing smooth and thin enough to drizzle. Drizzle over muffin tops. Store in airtight container at room temperature.

NUTELLA AND CHOCOLATE CHIPS MUFFINS

Steps:

• 1. Turn the oven on to the temperature of 180 degrees.
• 2. Put about 14 to 16 muffin cases on an oven tray.
• 3. In a large bowl mix together all the dry ingredients: flour, sugar, baking powder, baking soda and chocolate chips. In another bowl mix well the milk with the eggs, the butter and the scoop of Nutella. Then add the wet mixture to the dry one and blend with a spoon until you get a lumpy batter.
• 4. Scoop the batter into the muffin cases and cook for about 15 to 20 minutes.
• 5. Take off the oven and allow to cool.
• 6. Apart prepare the chocolate icing, this is my way and it always work!
• 7. Put the chopped chocolate and the water into a bowl sitting over a pan of simmering water, allow to melt then take off the heat, let cool then add the icing sugar and stir carefully.
• 8. Spread the icing on the top of the muffins, then sprinkle the chopped hazelnuts on top of the icing and finally -- enjoy your creation!