Saturday, October 2, 2010

Nutty about Nutella

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

 Chocolate Nutella Muffins
Makes 24

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. 

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