Strawberry Nutella Muffins
Tender bakery-style muffins bursting with fresh strawberries and mini chocolate chips, finished with a hidden Nutella center.
Equipment
Ingredients
Main Ingredients
unsalted butter (melted)
85 g
vegetable oil
27 g
brown sugar (packed)
150 g
granulated sugar
50 g
large eggs (room temperature)
2 piece
vanilla extract
10 ml
sour cream (room temperature)
180 g
whole milk (room temperature)
60 g
all-purpose flour (spooned and leveled)
240 g
baking powder
10 g
baking soda
1.5 g
salt
3 g
strawberries (chopped, patted dry, tossed in flour)
150 g
mini chocolate chips
90 g
Nutella
120 g
Instructions
Preheat oven
Preheat oven to 220°C and line a standard muffin tin with paper liners.
Mix wet ingredients
In a large bowl, combine melted butter, vegetable oil, brown sugar, and granulated sugar. Add eggs and vanilla extract, mixing until combined. Whisk in sour cream and milk until smooth.
Prepare dry ingredients
In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.
Combine wet and dry
Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
Add strawberries and chocolate chips
Fold in the flour-tossed chopped strawberries and mini chocolate chips.
Fill muffin cups
Spoon batter into prepared liners, filling almost to the top. Sprinkle extra chocolate chips and strawberries on top if desired.
Initial high-heat bake
Bake at 220°C for 5 minutes to create domed tops.
Finish baking at lower temperature
Without opening the oven door, reduce temperature to 175°C and bake 13–17 more minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool muffins
Remove muffins from oven and let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Fill with Nutella
Using the back of a piping tip, chopstick, or skewer, create a hole in the center of each cooled muffin. Pipe Nutella into each hole until filled.
Original recipe
Storage
Store in an airtight container. Muffins freeze well for up to a month; thaw at room temperature before reheating.
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