I had a sleepover with a few friends at the beginning of the summer, after we all went to see 21 Jump Street (which by the way, is one of the funniest movies I’ve ever seen). The next morning, a big box of fresh, fragrant strawberries was waiting for us in the fridge. Considering my love affair with Nutella, I could not wait to try out these scrumptious muffins. But the downside of baking on very few hours of sleep? We forgot to sprinkle the tops with turbinado (coarse) sugar, so these lack the pretty golden tops and the added crunch – boo! However, I think the leopard print muffin liners make up for it…what do you think?
I normally don’t like baking with fresh fruit very much, because the goodies never go very long until they turn soggy. Accordingly, these muffins have to be polished off the day of (not that that’s hard…) otherwise the insides will turn mushy. If you have strawberry-Nutella lovers in your family, these will be a hit. The (very thick) batter is spooned into the muffin tins, then you have a generous dollop of Nutella , and then its topped with more batter. Don’t forget to sprinkle with turbinado sugar!
Recipe: Strawberry Nutella Muffins
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup sugar
- 1/4 cup canola oil
- 1 large egg
- 1/3 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup chopped fresh strawberries
- 1/3 cup Nutella
- Turbinado sugar, for sprinkling on top of muffins
- Preheat oven to 350 degrees. Line a muffin tin with paper liners or grease well. Set aside.
- In a medium bowl, whisk together the flour, salt, baking powder, and sugar.
- In a small bowl, combine canola oil, egg, buttermilk, and vanilla together. Use a fork or whisk and mix until well combined.
- Incorporate the wet ingredients into flour mixture. Add slowly and gently stir, you don’t want to over mix. The batter will be thick. Carefully fold in the strawberries.
- Fill each muffin cup half way with batter. Next, add a small spoonful of Nutella to each muffin cup. Cover the Nutella filling with the remaining batter. Sprinkle each muffin with turbinado sugar.
- Bake muffins for 17-20 minutes, or until muffins are golden brown and a toothpick comes out clean. Remove the muffins from the pan and let cool on a cooling rack.
Number of servings (yield): 9 muffins
Recipe from Two Peas & Their Pod