Nutella Muffins Big Oven
Oh my goodness, Nutella Muffins are heavenly. Yes, really! I have a confession to make. I’ve never tasted anything with Nutella before this. Never even tried it. Not once. Quite frankly, I wondered what all the fuss was about. Now I know. Chocolate and hazelnuts in a rich, decadent nut butter. Yes, please! Nutella Muffins are not simply heavenly, you will not be able to stop eating them once you start!
Our pastor loves Nutella. We were at a Bible study one night having potluck and he talked about how much he loved Nutella. Yes, he could sit down and just eat it with a spoon. (Forget the fact that it’s not healthy, okay?) Well, I tucked that conversation in the back of my mind. When they had some hard times with family members in the hospital back in August, I decided to make up a Taco Black Bean Chili, Buttermilk Cornbread and something made with nutella. I chose these Nutella Muffins. Boy, am I glad I did. They were nothing short of awesome!
For those of you who are following my blog, I’ve been in the middle of a transition to a new theme for a few weeks. Unfortunately, not all the recipes transferred over as easily as I would have liked. There are some with ingredients missing or instructions missing.
Nutella Muffins Big Oven
INGREDIENTS
1/2 cup unsalted butter at room temperature (1 stick)
1/4 cup canola oil or coconut oil
3/4 cup sugar
3 large eggs
1 tsp. vanilla extract
1 3/4 to 2 cups Gold Medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
2 tsp. baking powder
1/4 tsp. salt
1/4-1/2 cup Nutella at room temperature
INSTRUCTIONS
Our pastor loves Nutella. We were at a Bible study one night having potluck and he talked about how much he loved Nutella. Yes, he could sit down and just eat it with a spoon. (Forget the fact that it’s not healthy, okay?) Well, I tucked that conversation in the back of my mind. When they had some hard times with family members in the hospital back in August, I decided to make up a Taco Black Bean Chili, Buttermilk Cornbread and something made with nutella. I chose these Nutella Muffins. Boy, am I glad I did. They were nothing short of awesome!
For those of you who are following my blog, I’ve been in the middle of a transition to a new theme for a few weeks. Unfortunately, not all the recipes transferred over as easily as I would have liked. There are some with ingredients missing or instructions missing.
Nutella Muffins Big Oven
INGREDIENTS
1/2 cup unsalted butter at room temperature (1 stick)
1/4 cup canola oil or coconut oil
3/4 cup sugar
3 large eggs
1 tsp. vanilla extract
1 3/4 to 2 cups Gold Medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
2 tsp. baking powder
1/4 tsp. salt
1/4-1/2 cup Nutella at room temperature
INSTRUCTIONS
- Preheat oven to 425°.
- Beat butter, oil, sugar, eggs and vanilla with an electric mixer until smooth.
- Mix dry ingredients together and stir into wet mixture.
- Spoon mixture into greased or paper-lined muffin tins.
- Place 1 tablespoon of Nutella on top.
- Swirl Nutella into muffin batter with bamboo skewer or toothpick.
Read Here for Full Recipes>>cantstayoutofthekitchen.com/2016/09/26/nutella-muffins/
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