Nutella Stuffed Chocolate Chip Muffins

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There is a restaurant in our little town called Tim Hortons, which has some amazing chocolate chip muffins.

I would say Tim Hortons is a cross between Dunkin Donuts, Paradise Bakery, and Starbucks. I've been doing my best to recreate these dang cupcakes for the past few months, and I think I finally figured out the code for their chocolate chip muffins.

Then I had to join them making muffins filled with Nutella chocolate chips.

Nutella Stuffed Chocolate Chip Muffins

These cupcakes are soft and moist on the inside, with a golden brown top. The Nutella inside adds to the richness of the mini chocolate chips that are layered on all the cupcakes.

Simply put, they are delicious.

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So how do you get Nutella inside?

Simply place tablespoons of the hazelnut goodness on a wax-lined baking sheet, then place in the freezer.

Once they have hardened, glue them right in the center of the muffin dough!

Nutella Stuffed Muffins

The key to a delicious Chocolate Chip Muffin is to sprinkle a few extra chocolate chips on top, then sprinkle on some turbinado sugar. They look and taste more "bakery style" that way.

Nutella Stuffed Chocolate Chip Muffins

Trust me, I've been practicing for a while now!

Nutella Stuffed Chocolate Chip Muffins

Yes, these are definitely my new favorite muffins.

If you're not a Nutella fan, just leave it out. Chocolate chip muffins are still to die for!

Nutella Stuffed Chocolate Chip Muffins

But seriously, the Nutella in the center is uuuuuh-mazing !!

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Nutella Stuffed Chocolate Chip Muffins

These bakery-style muffins are filled with an extra chocolate surprise!

  • Author: Shawn
  • Preparation time: 2 hours
  • Time to cook: 25 minutes
  • Total time: 2 hours 25 minutes
  • Performance: 15 1x
  • Category: Breakfast
  • Method: Baked
  • Kitchen: American

Ingredients

  • 15 teaspoons of hazelnut chocolate cream
  • 3 cups of flour
  • 1 tablespoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon salt
  • 10 tablespoons butter, softened
  • 1 1/4 cups sugar
  • 2 eggs
  • 1 teaspoon of vanilla
  • 3/4 cup vanilla Greek yogurt
  • 3/4 cup vanilla yogurt
  • 1 cup + 2 tablespoons mini chocolate chips
  • 2 tablespoons of turbinado sugar

Instructions

  1. On a baking sheet lined with wax paper, drop 15 round teaspoons of Nutella (making sure they don't touch). Put the baking sheet in the freezer for at least 2-3 hours, or until the Nutella is frozen.
  2. Preheat oven to 375 degrees F. Line 15 cups of muffins with foil or aluminum foil and set aside.
  3. In a large bowl, combine the flour, baking powder, baking soda, and salt. Beat to combine, set aside.
  4. Whisk the butter and sugar in the mixer bowl until smooth and fluffy (2 min). Beat one egg at a time, then add the vanilla. Scrape down the sides of the bowl.
  5. Alternate by adding the flour mixture and yogurts to the butter mixture. (The dough will be very thick) Add the cup of mini chocolate chips and stir.
  6. Divide the mixture evenly in the prepared muffin tin (note: fill above top of cup). Remove the Nutella from the freezer and quickly push the frozen Nutella into the center of the cupcakes. Then sprinkle each muffin with the remaining chocolate chips and turbinado sugar.
  7. Bake 20-25 minutes or until tops are golden brown. Best served a little warm. Enjoy!

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