Nutella chocolate chip muffins - a perfect snack paired with coffee or tea
Mary Bilyeu | Contributor
Muffins go perfectly with coffee, with tea, with cocoa, with milk. They're easy to make, easy to carry in a lunch bag. Really, they're an ideal food.
And how can you go wrong by throwing a bit of Nutella and some chocolate chips into the batter...? The only way to make these muffins better is by cutting them open and then schmearing extra Nutella onto them!
Nutella Chocolate Chip Muffins
1/3 cup butter-flavor shortening, at room temperature
1/4 cup brown sugar
1/4 cup + 3 tablespoons sugar
1/2 teaspoon kosher salt
1 teaspoon aluminum-free baking powder
1 egg
1/3 cup vanilla-flavor yogurt
1/3 cup Nutella
3/4 cup flour
1/4 cup white whole wheat flour
1/4 cup mini chocolate chips
Preheat oven to 350 degrees. Line a muffin tin with 9 paper liners.
In a large mixing bowl, cream together the shortening, brown sugar, 1/4 cup sugar, salt, and baking powder. Stir in the egg, yogurt, and Nutella. Stir in the flours, then stir in the chocolate chips.
Divide the batter among the lined muffin cups, then sprinkle tops with the remaining sugar.
Bake for 25 minutes, until a tester inserted into the center of the muffins comes out clean. Let muffins cool on a rack.
Makes 9 muffins.
Go visit Mary's blog — Food Floozie — where she enthuses and effuses over all things food-related; and look for her monthly articles in the Washtenaw Jewish News. "Like" her on Facebook, or send a tweet on Twitter, too.
The phrase "You Should Only Be Happy" (written in Hebrew on the stone pictured in this post) comes from Deuteronomy 16:15 and is a wish for all her readers - when you come to visit here, may you always be happy.
Comments
Lizzy Alfs
Tue, Feb 26, 2013 : 9:30 p.m.
It's not unusual that "Nutella recipes" is in my Google search history. Love it! Looking forward to trying these.
DBH
Tue, Feb 26, 2013 : 8:06 p.m.
Mary, why did you specify white whole wheat flour, rather than just whole wheat flour of any sort? Colorwise, the muffin already is brown so I suspect it is for some difference in taste between the two of which I am not aware. And do you think whole wheat pastry flour would be preferred to the regular (non-pastry) type? Thanks.
DBH
Fri, Mar 1, 2013 : 3:26 a.m.
Well, Mary, I'll take the 36 hours of nonresponse to my inquiry, and over 2 days of the original posting of my questions, as a "no," that you no longer respond to questions posed in the comments on your articles. That is most regrettable. I always enjoyed the exchanges. I hope you are well.
DBH
Wed, Feb 27, 2013 : 3:04 p.m.
Hello, Mary, are you there? Are you not responding any more to questions posed in the comments on your articles?
zanzerbar
Tue, Feb 26, 2013 : 7:40 p.m.
As the one of the main ingredient in Nutella is sugar, you could probably eliminate some sugar.