Delicious fluffy muffins with a big spoonful of Nutella inside. These Nutella Stuffed Muffins are tasty at any time of day, but make an extra special breakfast.
Preheat the oven to 180°C (fan assisted, 200°C non fan). Line a muffin tin with paper cases
In a large bowl mix together the flour, caster sugar, salt and baking powder
In a jug whisk together the vegetable oil, yogurt, egg and vanilla
Pour the wet ingredients into the dry ingredients and mix until just combined
Spoon half of the batter into to the bottom of the muffin cases
Flatten out the batter so that it completely covers the bottom of the cases. Spoon a small amount of the Nutella into the middle of each muffin case
Spoon the rest of the batter on top making sure the Nutella is covered. Sprinkle with the hazelnuts
Bake in the oven for 20 minutes or until a cocktail stick comes out clean
Leave to cool in the tin for 10 minutes before transferring to a wire rack and cooling completely
These are best eaten the day you bake them or the next day.
Nutritional information is given as a guide only and my vary.
Nutella Stuffed Muffins https://www.curlyscooking.co.uk/nutella-muffins/