Ingredients:
- 10 tbl [or 147.868 0.00] butter, softened
- 3/4 cup [or 168.75 0.00] white sugar
- 3 eggs
- 1/2 tsp [or 2.46446 0.00] vanilla
- 1 3/4 cup [or 393.75 0.00] sifted all purpose flour
- 1/4 tsp [or 1.23223 0.00] salt
- 2 tsp [or 9.85784 0.00] baking powder
- 1/3 cup [or 75 0.00] Nutella
Directions:
Preheat the oven to 325°. Lined muffin pans with muffin/cupcake paper liners
Using a mixer, cream butter and sugar together
Do this until light and creamy. About 2 minutes or so.
Add one egg at a time.
Beat the mixture after each egg.
Add vanilla, then the flour, baking powder and salt. Continue to mix everything together until well incorporated.
The mixture would be sort of lumpy like it would be hard to pour. Don’t worry, that’s how it should be. As long as it’s not hard as rocks of course.
Use an ice cream scooper to fill up the cups with the batter. About 3/4 full.
Top each batter with 1/2 tsp of nutella.
Use a toothpick or a satay skewer to swirl the nutella in with the batter.
Make sure a little bit of the batter comes on top. Bake in the oven for 20 minutes.
Serve cool or a slightly warm.
Using a mixer, cream butter and sugar together
Do this until light and creamy. About 2 minutes or so.
Add one egg at a time.
Beat the mixture after each egg.
Add vanilla, then the flour, baking powder and salt. Continue to mix everything together until well incorporated.
The mixture would be sort of lumpy like it would be hard to pour. Don’t worry, that’s how it should be. As long as it’s not hard as rocks of course.
Use an ice cream scooper to fill up the cups with the batter. About 3/4 full.
Top each batter with 1/2 tsp of nutella.
Use a toothpick or a satay skewer to swirl the nutella in with the batter.
Make sure a little bit of the batter comes on top. Bake in the oven for 20 minutes.
Serve cool or a slightly warm.
Category:
Muffin