Nutella Stuffed Chocolate Chip Muffins - with yoyomax12

These moist chocolate chip muffins have a little Nutella surprise inside of them.
Nutella stuffed marshmallows video:

I recommend using a tablespoon of nutella per muffin and to push the frozen nutella mound right to the bottom of the muffin, it will rise up while the muffin is baking.

These are best eaten slightly warm out of the oven while the nutella is still gooey and liquid. :)

15 teaspoons of Nutella
3 cups all purpose flour
1 tbsp baking powder
1/2 tsp salt
1/2 tsp baking soda
10 tbsp butter softened
1 1/4 cups sugar
3 eggs
1 tsp vanilla
3/4 cup Greek vanilla yogurt
3/4 cup vanilla yogurt
1 cup semisweet chocolate chips plus a few more to sprinkle on top of muffins
2 tbsp turbinado sugar or coarse white sugar

Using a spoon or a pastry bag or zip-lock bag place 15 tsp sized mounds of nutella on a cookie sheet lined with a silicone mat, waxed paper or aluminum foil.
Freeze until solid (1-2 hours)

In a medium sized bowl combine the flour, baking powder, baking soda and salt together and set aside.

Cream the sugar and butter together in a large bowl with an electric mixer. Blend in the eggs one at a time and then blend in vanilla.
Now add the dry ingredients alternately with the yogurt.
(1/3 dry, one portion yogurt, 1/3 dry, one portion yogurt, 1/3 dry)
Blend until combined and then stir in the chocolate chips.

Spoon the muffin batter into muffin tins lined with 15 paper liners. The cups will be very full and will be well above the tops of the liners. That's okay! :)

Push a frozen nutella mound into the center of the muffin batter.

Sprinkle with additional chocolate chips and coarse sugar.

Bake at 375 F for about 20-25 minutes until golden brown and a toothpick inserted in the muffin (keeping in mind there is nutella in the center) comes out clean.

Recipe found here: /

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My name is Tammy and I live in Northeastern Ontario Canada. I am a married, full-time working mom of one teenaged son.

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