Nutella Muffins
INGREDIENTS :
2 1/2 cups (300g) all-purpose flour spooned and leveled
1 Tbsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup (113g) salted butter melted
1 1/4 cup (250g) granulated sugar
3 large eggs room temperature
3/4 cup (170g) Greek Yogurt
2 tsp pure vanilla extract
3/4 cup (6oz) heavy cream room temperature
1/4 cup (40g) finely chopped hazelnuts
1/2 cup (150g) Nutella spread or any other chocolate hazelnut spread
INSTRUCTIONS:
In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
2 1/2 cups (300g) all-purpose flour,1 Tbsp baking powder,1/2 tsp baking soda,1/4 tsp salt
In a large bowl whisk together the melted butter and sugar until they’re well combined.
1/2 cup (113g) salted butter,1 1/4 cup (250g) granulated sugar
Add in one egg and whisk until it’s well combined and has lightened in color, about 30 seconds. Repeat with the next two eggs, one at a time.
3 large eggs
Add in the Greek Yogurt and the vanilla extract and whisk until it’s completely smooth.
3/4 cup (170g) Greek Yogurt,2 tsp pure vanilla extract
Add in the heavy whipping cream and whisk until it’s completely smooth.
3/4 cup (6oz) heavy cream
Continued on next page (page 2)
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