Nutella Breakfast Muffins

You can never have too many Southern recipes, so give Nutella Breakfast Muffins a try. One portion of this dish contains approximately 7g of protein, 20g of fat, and a total of 420 calories. For 85 cents per serving, you get a morn meal that serves 12. This recipe is liked by 143 foodies and cooks. From preparation to the plate, this recipe takes approximately 20 minutes. This recipe from Daily Dish Recipes requires baking powder, nutella, vanilla, and eggs. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a solid spoonacular score of 44%. If you like this recipe, take a look at these similar recipes: Eat Nutella For Breakfast Muffins, Skinny Nutellan and Walnut breakfast muffins, and I Love My NUTELLA® Breakfast.

Servings: 12

Preparation duration: 5 minutes

Cooking duration: 15 minutes

 

Ingredients:

½ tsp. baking powder

¼ tsp. baking soda

1 c. buttermilk

2 eggs

1½ c. flour

1 tsp. Vanilla Nut & Butter flavoring (optional) (I actually just used butter extract)

1 c. Nutella

extra nutella warmed, for drizzling.

2 tsp. vanilla

Equipment:

stand mixer

muffin tray

bowl

oven

frying pan

wire rack

Cooking instruction summary:

Preheat your oven to 350 degrees. In a large bowl or using your stand mixer, beat together the egg, oil, sugar, flour, baking powder, soda, and vanilla & butter flavorings until smooth.Beat in the buttermilk, then spoon a small amount of the batter into the bottom of a muffin tin lined with cupcake wrappers. Spoon about a tablespoon of Nutella into the center of the muffin cup, then cover with a second spoonful of batter.Bake for about 15-17 minutes, or until the muffins are a light golden colored and they spring back when touched with your finger. Remove from oven and allow to cool for about 10 minutes in the pan. Remove to wire rack and allow to cool to room temp. Drizzle warm Nutella across the top of each muffin. So yummy!

 

Step by step:


1. Preheat your oven to 350 degrees. In a large bowl or using your stand mixer, beat together the egg, oil, sugar, flour, baking powder, soda, and vanilla & butter flavorings until smooth.Beat in the buttermilk, then spoon a small amount of the batter into the bottom of a muffin tin lined with cupcake wrappers. Spoon about a tablespoon of Nutella into the center of the muffin cup, then cover with a second spoonful of batter.

2. Bake for about 15-17 minutes, or until the muffins are a light golden colored and they spring back when touched with your finger.

3. Remove from oven and allow to cool for about 10 minutes in the pan.

4. Remove to wire rack and allow to cool to room temp.

5. Drizzle warm Nutella across the top of each muffin. So yummy!


Nutrition Information:

Quickview
419k Calories
6g Protein
20g Total Fat
51g Carbs
4% Health Score
Limit These
Calories
419k
21%

Fat
20g
31%

  Saturated Fat
18g
114%

Carbohydrates
51g
17%

  Sugar
34g
39%

Cholesterol
29mg
10%

Sodium
83mg
4%

Alcohol
0.24g
1%

Caffeine
4mg
1%

Get Enough Of These
Protein
6g
13%

Manganese
0.66mg
33%

Vitamin E
3mg
22%

Iron
3mg
20%

Copper
0.33mg
16%

Phosphorus
159mg
16%

Fiber
3g
15%

Selenium
10µg
15%

Vitamin B2
0.26mg
15%

Vitamin B1
0.19mg
13%

Magnesium
47mg
12%

Calcium
106mg
11%

Folate
41µg
10%

Potassium
331mg
9%

Zinc
0.95mg
6%

Vitamin B3
1mg
6%

Vitamin B12
0.32µg
5%

Vitamin B5
0.48mg
5%

Vitamin B6
0.08mg
4%

Vitamin D
0.41µg
3%

Vitamin A
74IU
1%

Vitamin K
1µg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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