Remember those Nutella-Filled Banana Muffins I made a while back? Well those were absolutely to die for but when I came across these Strawberry Nutella Muffins, I knew that these were going to be 100x better, only because I strongly prefer strawberries over bananas any day of the week.

These muffins were not only enjoyably moist and light but the turbinado sugar gave them such a nice, sweet crunch. And the best part about these were, of course, the Nutella filling in every bite. There are no words to describe these, except that they were absolutely delectable.

Nutella, I love you.

Strawberry Nutella Muffins (adapted from Two Peas & Their Pod):

Yields 12 muffins

  • 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

Preheat the oven to 350 degrees F.

Line a 12-cup standard muffin tin with paper liners; set aside. (If you don’t want to use paper liners, you could coat a muffin pan with cooking spray instead.)

In a large bowl, combine the flour, salt, baking powder and sugar.

In a large glass measuring cup or another bowl, whisk together the canola oil, egg, buttermilk and vanilla.

Pour mixture over dry ingredients and stir using a rubber spatula just until moist.

Add the strawberries and gently toss to combine.

Scoop a spoonful of batter evenly into the muffin tray.

Drop 1-2 teaspoons of Nutella filling into the center of each cup.

Top them with remaining batter to completely cover the Nutella filling. Sprinkle with turbinado sugar.

Place into oven and bake for 17-20 minutes, or until a tester inserted in the center comes out clean.

Remove from oven and cool on a wire rack.

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