Nutella is a milk chocolate hazelnut spread that is on most breakfast tables in Europe; spread on a croissant in Paris, or baked into a corneto in Italy, nutella is sublime. Smooth, creamy, studded with bits of hazelnut in the milk chocolate, nutella isn't just for spreading on your favorite toast. Today I decided to make a nutella breakfast muffin; I'd asked my friends on Facebook to vote for a nutella muffin, and the chocolate muffin with nutella filling seemed to win out over the banana/nutella muffin, and Dr. C had eaten all the bananas!
Rich chocolate batter ready to be scooped into muffin tins.
Nutella filling ready to be scooped on top of the chocolate batter
Ready to bake
3 cups all-purpose flour
2 cups sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
2/3 cup canola oil
1 teaspoons white vinegar
2 teaspoons vanilla extract or vanilla paste
2 cups boiling water
- Preheat the oven to 350 degrees. Line 24 muffin tins with paper liners, or coat with non-stick cooking spray.
- In a mixing bowl, stir together the flour, sugar, cocoa powder, and soda. Add the oil, vinegar, vanilla, stirring to blend. Gradually pour in the boiling water, and stir till smooth.
- Scoop into muffin cups, using a large cookie scoop.
1 cup nutella
one 8-ounce package cream cheese, softened
Blend the nutella and the cream cheese together and set aside.
- Scoop 1 teaspoon of the nutella cream cheese mixture onto the top of the chocolate muffins.
- Bake the muffins for 25 minutes, until the cake springs back when touched lightly. Remove from the oven, and cool on racks. Store the muffins airtight for up to 3 days, at room temperature, or freeze for up to 3 months.