These bakery style muffins are filled with an extra chocolatey surprise!
Prep Time2hrs
Cook Time25mins
Total Time2hrs25mins
Course: Breakfast
Cuisine: American
Servings: 15
Calories: 347kcal
Author: Shawn
Ingredients
15tspchocolate hazelnut spread
3cupsflour
1tbspbaking powder
1/2tspbaking soda
1/2tspsalt
10tbspbutter, softened
1 1/4cupsugar
2eggs
1tspvanilla
3/4cupVanilla Yogurt
3/4cupVanilla Yogurt
1cupchocolate chips
2tbspturbinado sugar
Instructions
On a wax paper lined baking sheet, drop 15 round teaspoonfuls of Nutella (making sure they do not touch). Place the baking sheet in the freezer for at least 2-3 hours, or until the Nutella is frozen solid.
Preheat oven to 375 degrees F. Line 15 muffin cups with paper or foil liners and set aside.
In a large bowl combine the flour, baking powder, baking soda and salt. Whisk to combine, set aside.
Cream the butter and sugar in the bowl of your stand mixer until light and fluffy (2 min). Beat in one egg at a time, then add the vanilla. Scrape down the sides of the bowl.
Alternate adding the flour mixture and the yogurts to the butter mixture. (Batter will be really thick) Add the cup of mini chocolate chips, and stir them in.
Divide the mixture evenly into the prepared muffin tin (note: fill above the top of the cup). Remove the Nutella from the freezer and quickly push the frozen Nutella into the center of the muffins. Then sprinkle each muffin with the remaining chocolate chips and turbinado sugar.
Bake for 20-25 minutes or until the tops are golden brown. Best served slightly warm. Enjoy!