Sometimes muffins are a breakfast food – they’re wholesome and hearty, and just-barely-sweet. Other times they’re savoury all the way through. But then there are the decadent ones, the could-call-them-cupcakes muffins, and I’d be lying if I said they didn’t have a spot in my heart too. These spiced Nutella muffins are definitely one of the latter.
I love this recipe both for its taste (little known fact: allspice & Nutella get along swimmingly) and for its adaptability. For instance, let’s say you’ve just moved and in your scattered keenness to use up food pre-move, you find yourself mid-recipe without some of your staples. No sour cream? Use plain yogurt, or if you finished that too, the last bit of mascarpone cheese at the back of the fridge. No cocoa powder? Swap in a generous scoop of Nutella. I’ve put all my tested substitutions in the recipe itself; if you get more adventurous, let me know what you end up trying out!
Notes: While I’m usually a muffins-at-room-temperature girl (I eat them on the go!), these ones make me slow down. I can’t recommend this enough: put the muffin in the microwave for 20 seconds before you eat it. Not only will your kitchen smell instantly like a sugary bakery of dreams, but the chocolate chips melt, the muffin gets steamy, and each bite will melt in your mouth. Warming this muffin up brings it from good to incredible – think birthday cake material. And, like the best cakes, it needs no icing at all.
Spiced Nutella Muffins
from a muffin cookbook I gave to Andreee years ago, and have no bibliographic info for.
7 tbsp butter, softened
1/2 cup white sugar
1/2 cup brown sugar
2/3 cup sour cream, yogurt, or mascarpone cheese
5 tbsp milk or soymilk
1 3/4 cup all purpose flour
1 tsp baking soda
2 tbsp cocoa powder, or 1/3 cup Nutella
1 tsp allspice, or a combination of cinnamon, nutmeg & cloves
1 cup semisweet chocolate chips
1. In a large bowl, cream the butter and sugars. Add eggs, sour cream, milk and Nutella (if using); beat until combined. Set aside.
2. In a medium bowl, sift flour with baking soda, cocoa (if using) and allspice. Add to wet ingredients and stir to combine. Fold in chocolate chips.
3. Pour into greased or lined muffin cups and bake at 375 degrees for 25-30 minutes.