After bringing these muffins to our early morning seminary class, I have had several requests for the recipe. So I am going to take a break from days full of never-ending weeding in my yard and nights full of endless softball games to share them with you. Strawberries are just beginning to arrive at the farmers markets and pick-your-own farms here in western PA, so it is a perfect time to make these muffins. And everything tastes better with a little Nutella swirled in!
I found this recipe on Two Peas & Their Pod, and just couldn’t resist making them. The only changes that I made to the recipe were to add more strawberries than called for, and probably more Nutella. I didn’t actually measure the Nutella; I just scooped it out of the jar to put in the center of the muffins.
As with most muffin batters, to keep them from being dry and dense, you do not want to overstir the batter. There should still be some streaks of flour in the batter.
Fill the muffin cups halfway with batter. Place a dollop (about a tablespoon: I just used a soup spoon straight from the jar) of Nutella on the batter. You do not need to spread it around. Nutella can be kind of thick at room temperature. I warmed the Nutella first in the microwave for about 30 seconds. This made it really easy to drizzle the Nutella from a spoon onto the batter. My jar was almost empty, so I just heated the Nutella in the jar. If you are only using part of your jar, you might want to spoon some into a small bowl before heating it.
Top with another scoop of batter, until the muffin cups are about 3/4 full. Sprinkle with Turbinado sugar. This is a coarse raw sugar. You could use regular sugar if you don’t have it, but turbinado sugar does make a nice crystally (I’m sure that’s not a real word, but it should be) crust.
These are best served warm while the Nutella is soft and gooey.
Here is the original recipe from Maria, with my notes at the end on the slight changes that I made.
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup sugar
1/4 cup canola oil
1 large egg
1/3 cup buttermilk
1 teaspoon vanilla extract
1 cup chopped fresh strawberries
1/3 cup Nutella
Turbinado sugar, for sprinkling on top of muffins
1. Preheat oven to 350 degrees. Line a muffin tin with paper liners or grease well. Set aside.
2. In a medium bowl, whisk together the flour, salt, baking powder, and sugar.
3. In a small bowl, combine canola oil, egg, buttermilk, and vanilla. Use a fork or whisk and mix until well combined.
5. Incorporate the wet ingredients into flour mixture. Add slowly and gently stir, you don’t want to over mix. The batter will be thick. Carefully fold in the strawberries.
6. Fill each muffin cup half way with batter. Next, add a small spoonful of Nutella to each muffin cup. Cover the Nutella filling with the remaining batter. Sprinkle each muffin with turbinado sugar.
7. Bake muffins for 17-20 minutes, or until muffins are golden brown and a toothpick comes out clean. Remove the muffins from the pan and let cool on a cooling rack.
Makes 9 muffins
Kelly’s notes: I used coconut oil instead of canola oil. I didn’t measure the Nutella, I just used a spoon and scooped straight from the jar, but I probably used a little more than 1/3 cup. I heated the Nutella for about 30 seconds in the microwave before using (to make for easier drizzling). I also used more strawberries than called for (about 1 1/4 – 1 1/2 cups). I ended up with 12 muffins, and I needed to bake mine for 23 minutes before they were cooked through.