Nutella Stuffed Chocolate Chip Muffins

So I guess I'm jumping on what one of my friend's calls the "Nutella craze." When I think about it, there has been an increase in Nutella-based products on BuzzFeed and Pintrest. And I heard that a Nutella bar was being opened. I finally tried Nutella for the first time about a year or so ago and I really enjoy it. Yes. It's terrible for you but all the good things are.

One of my old co-workers had posted a picture of him eating a Nutella snack pack and he and I got onto the conversation of baking something with Nutella. I looked up a recipe and decided that I would make them. Once the second batch is out of the oven, I'm probably going to be delivery girl and give one to him as he is the one who inspired this venture.

I'm currently typing gingerly as well because I suffer for my art. When attempting to see if the tops of the muffins were firm, I burnt my thumb on a molten chocolate chip and am thus handicapped in terms of typing. The space bar is being hit with much caution. Also, batteries kept in the freezer make wonderful ice packs.

Despite my grievous injury... Or lack there of. [I'll admit I'm being a drama queen!] The muffins are very yummy looking and I'm rather proud of the effort. I've also become quite the little chef. I purchased a crock pot about a week and a half ago and made pork with apples and onions. Very delicious. My next adventure is chicken caprese and chicken stroganoff.

Anyway. Here is the delightful recipe! I doubled the recipe, but still used the same amount of yogurt. The batter was very thick so I'm glad I kept it the ratio.

 

Nutella Stuffed Chocolate Chip Muffins

 

Ingredients:

Nutella

3 cups of all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

10 tablespoons butter, softened

1 1/4 cups sugar

2 eggs

1 teaspoon vanilla

3/4 cup Greek vanilla yogurt

3/4 cup regular vanilla yogurt

1 cup and 2 tablespoons mini chocolate chips

 

Instructions:

On a wax paper lined baking sheet, drop 15 round teaspoonfuls of Nutella [make sure they don't touch]. Place the baking sheet in the freezer for at least two to three hours or until the Nutella is frozen solid. [It unfreezes really fast!]

 

Preheat the oven to 375 degrees F. Line 15 muffin cups with paper or foil liners and set aside. In a large bowl, combine the flour, baking powder, baking soda, and salt. Whisk to combing and set aside.

 

Cream the butter and the sugar in the bowl of the stand mixer until light and fluffy. [This is honestly one of the best smells ever. I think I'm just weird.] Beat in the eggs one at a time, then add the vanilla. Scrape down the sides of the bowl.

 

Alternate adding the flour mixture and yogurts into the butter mixture. The batter will be really thick. Add the chocolate chips. [I used regular sized. I also used plain Greek yogurt because, confession, I didn't exactly pay attention the recipe.]

 

Divide the mixture evenly into the prepared muffin tin and fill all the way to the top. Remove the Nutella from the freezer and quickly push the frozen Nutella into the middle of the muffin.

 

Bake for 20 to 25 minute or until the tops are golden brown.

 

 

I can't wait to bring these to work! But maybe I'm the only with an appreciation of Nutella... That would be sad.