These muffins contain a thin ribbon of Nutella® in the middle and a subtle mocha taste. You can enjoy these along with your morning coffee.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 14 |
| Yield: | 14 muffins |
Ingredients
- 1 ¼ cups white sugar
- ½ cup butter, softened
- 2 tablespoons espresso powder
- 2 tablespoons hot water
- 1 cup plain yogurt
- 2 eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ¼ cup cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 14 teaspoons chocolate-hazelnut spread (such as Nutella®)
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line 14 muffin cups with paper liners and set aside.
- Combine sugar and butter in a large bowl; beat until creamy. Dissolve espresso powder in hot water. Add to the butter mixture along with the yogurt, eggs, and vanilla. Mix well.
- Whisk flour, cocoa powder, baking powder, and salt together. Fold into the wet ingredients just until combined. Do not overmix.
- Divide 1/2 of the batter evenly among the prepared muffin cups, filling only halfway. Drop a heaping teaspoon of chocolate-hazelnut spread in the center of each. Top with the remaining batter.
- Bake in the preheated oven until the center springs back lightly touched with your finger, 15 to 18 minutes. Cool for 10 minutes in the pan before transferring muffins to a cooling rack to cool completely.
Nutrition Facts
| Calories | 263 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 45 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 5 g |
| Sodium | 186 mg |
| Sugars | 22 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
it was good but bad but i love it