Nutrition balance score
Unbalanced
Glycemic Index
61
Moderate
Glycemic Load
50
High
Nutrition per serving
Calories599.1 kcal (30%)
Total Fat26.2 g (37%)
Carbs82.1 g (32%)
Sugars47.7 g (53%)
Protein8.9 g (18%)
Sodium315 mg (16%)
Fiber2.3 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
For the batter:
250gall purpose flour
180ggranulated sugar
2 tspbaking powder
¼ tspsalt
½ cupwhite chocolate chips
½ cupdark chocolate chips
2eggs
room temp
65mlbuttermilk
room temp
65mlwhole milk
room temp
30gvegetable oil
55gbutter
melted, allow to cool after melting Don’t use hot butter
2 tspsvanilla
To fill / decorate
Instructions
For the batter:
Step 1
In a bowl, sift the flour, baking powder and salt. Add the granulated sugar and chocolate chips then give everything a whisk. Set aside.
Step 2
In a separate bowl, combine the room temperature eggs, buttermilk, whole milk, melted butter, vegetable oil, vanilla and whisk until well combined.
Step 3
Add the wet ingredients into the dry. Whisk until well combined and smooth. Do not over mix!
Step 4
Cover the bowl with plastic film. Let the batter sit at room temperature for 30 mins. Don’t skip this step.
Step 5
Adjust your oven rack to the middle and Preheat your oven to 425F.
Step 6
You’ll need a 12 count cupcake pan but only line 6 of them! Exactly as shown in the video. Leaving the empty spaces will allow the muffins to rise more.
Step 7
Bake at 425F for 8 minutes. Lower the temperature to 350F and bake for another 15mins. Do not open the oven door as they’re baking.
Step 8
Allow the muffins to cool in the pan for 8-10 mins. Transfer to a cool rack and allow to cool completely.
Step 9
Create a hole in the centre of each muffin. Add 1 tbsp ( or more ) of Nutella then seal them.
To fill / decorate
Step 10
Microwave Nutella for a few seconds. Fill a piping bag, cut the tip off and decorate the muffins.
Notes
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