Nutella Breakfast MuffinsBrooke McLay
God bless taxes. After all, if cocoa beans hadn’t have been taxed sixty some-odd years ago in Italy, we may never have the creamy concoction of bliss known as Nutella. Anything that mashes chocolate and hazelnuts together is immediately worth my time, but call that something I can eat for breakfast, and I’ve pretty much transcended rational thought. Of course, Nutella by itself is okay, but when you cook a dollop of it into the center of soft little breakfast muffins, you might find yourself never wanting to wear anything but slippers and pajamas while making last-minute Turbo Tax adjustments. Yep, this recipe is that powerful.
Nutella Breakfast Muffins
- 1 egg
- 1/3 cup oil
- 1/3 cup sugar
- 3/4 cup flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1 teaspoon vanilla
- 1/2 teaspoon Vanilla Nut & Butter flavoring (optional)
- 1/2 cup buttermilk
- 1/2 cup Nutella
- 1 teaspoon coarse sea salt with 1 tablespoon sparkling sugar
Preheat oven to 350 degrees. In a large bowl, beat together the egg, oil, sugar, flour, baking powder, soda, and vanilla flavorings until smooth. Beat in the buttermilk, then spoon a small amount of the batter into the bottom of a muffin tin lined with a cupcake wrapper. Spoon a tablespoon or so of Nutella into the center of the cup, then cover with a second spoonful of batter. Sprinkle a small amount of the salt & sparkling sugar mixture on top of each muffin.
Bake in preheated oven for 17-19 minutes, or just until the center of the muffins spring back when touched lightly with your finger. Remove and cool. Drizzle warm Nutella on top of each muffin, if desired, before serving. Enjoy!