This recipe has been floating all over the internet recently and since it IS my duty to try out new recipes for you all, I sacrificed for all of you and made these. Really. It was torture having to sample these so I could tell you whether or not they were any good. Oh, the sacrifices I make.
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 donâ€™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.
Did I change anything? I left off the turbinado sugar and I baked them for a little bit longer.
What did the family think? Everyone is at work and school right now, but really, it’s chocolate and strawberries. Who’s going to turn that down?
Where did this recipe come from? Two Peas and their Pod
photo from Two Peas & Their Pod