Incredibly delicious chocolate Nutella muffins that are moist, fluffy and chocolaty. Super easy to make, mixed in one bowl, ready in less than 30 minutes, and freeze beautifully.
Preheat the oven to 180C / 350F and line a 12-cup muffin tin with a paper liners. Chop the chocolate and set aside.
Cream the butter and sugar until it becomes fluffy. Add the egg and mix well. After that, add buttermilk and mix.
1 cup granulated sugar, ¾ cup butter, 1 egg, 300 ml buttermilk
Sift the flour, baking soda, baking powder, and cocoa powder over the wet ingredients, then mix.
1 ¾ cups all-purpose flour, ½ cup cocoa powder, 1 teaspoon baking soda, 1 teaspoon baking powder
Scoop about 2 tablespoons of the batter into the muffin tin holes filling a bit less than halfway. Then add a teaspoon of Nutella on top of each one. Add the rest of batter on top of the Nutella layer.
12 teaspoon Nutella
Scatter the chopped chocolate on top of each muffin.
100 g chocolate
Bake for 18-20 minutes. Let the muffins cool for 5 minutes before taking it out of the muffin tin.
Notes
I highly recommend sifting the dry ingredients before mixing them into the wet ingredients, which will break up any lumps and result in a smooth and silky batter.
Be careful not to overbake the muffins; otherwise, they will turn out dry.