2 Ingredient Nutella Brownies

Recipe for super easy Nutella Brownies made with only 2 ingredients with pictures! Check it out and make gluten free brownies in no time!

2 ingredient Nutella Brownies

When you read the heading I’m sure you were all like..how is that even possible? I was skeptical too when I read the recipe at The Kitchn but I gave it a shot anyway and to my surprise, it worked! This recipe calls for only two ingredients – eggs and Nutella. That’s it. Nothing else! It’s almost revolutionary and perfect for people who are feel baking is a tedious process.

2 ingredient Nutella Brownies

Don’t ask me how I got these fudgy, rich, almost too chocolaty brownies from just two ingredients because I have no idea. The folks at The Kitchn are still trying to figure it out. It’s a mystery and a good one at that! The best part is  they’re gluten free so everyone can enjoy them!

You start with 3 eggs and you whisk them for good 8 minutes with a hand or stand mixer. They’ll turn lemony in color, will triple in size and start to resemble foam. That’s when you know they’re done. I wouldn’t recommend you to use a hand whisk because that might take you ages, and if the eggs aren’t really foamy the brownies will taste eggy so use a hand mixer or a stand mixer.

2 ingredient Nutella Brownies

Get your equipments ready and bake these beauties!

RECIPE: 2 Ingredient Nutella Brownies

Makes: 9 brownies     Prep Time: 20 minutes     Baking Time: 20-25 minutes

INGREDIENTS

  • Eggs, 3 (at room temp.)
  • Nutella, 1 jar (350 grams)

METHOD

Start with eggs, it’s important that they’re at room temperature because cold eggs won’t whisk properly. If your eggs are cold, you might wanna wait for sometime or put them in warm (not hot) water until they come down to room temp.

2 ingredient nutella brownies

Whisk the eggs for atleast 8 minutes using a hand mixer, on a stand mixer 6 minutes should suffice.

This is how your eggs will look when you start whisking.

2 ingredient nutella brownies

And this is what you’re aiming for. Airy, tripled in volume, light lemon colored eggs.

2 ingredient nutella brownies

Once your eggs are done, start with the Nutella. You need a full 350 grams jar. Transfer the Nutella to a microwave safe bowl and microwave it for a minute. Keep stirring in 15 second intervals. After a minute, your Nutella will be warm and creamy which will make it easier for you to mix it with the eggs.

2 ingredient nutella brownies

Preheat your oven at 180 degrees Celsius for 10 minutes.

Add the warm Nutella, 1 tablespoon at a time, into the eggs. Keep whisking. The volume of the eggs will go down so don’t panic. Once you’ve mixed all the Nutella, mix again using  a spatula to make sure everything is properly combined.

This is what your final batter should look like.

2 ingredient nutella brownies

Transfer this batter to a baking tray. I used a 9″x 6″ tray. Bake for 20 minutes at 180 degrees Celsius and check for doneness by inserting a skewer or toothpick. If the skewer comes out clean it means your brownies are done, if it comes out with batter on it, bake for another 5 minutes and test again.

Please remember that baking time depends on the thickness of your brownies, so if you bake this batter in a smaller tin it will take longer to bake. Start with 20 minutes and adjust the timing after the first test. Keep checking for doneness every 5 minutes.

Once the brownies cool down, cut them in squares and serve!

Recipe from The Kitchn.

Write to me for any queries!

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Looking for more brownie recipes? Try these..

Red Velvet Chocolate Swirl Brownies

Red Velvet Chocolate Swirl "Brownie" Bars

Caramel Brownies

Caramel Brownies

 

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Lemon Cupcakes with Strawberry Frosting

Moist lemon cupcakes topped with a strawberry frosting to die for! These cupcakes are eggless so all you vegetarians can enjoy them too! 🙂

Lemon Cupcakes with Strawberry Frosting

My favourite season is here – the strawberry season! If there’s one ingredient that I absolutely love baking with, it has to be strawberries, closely followed by lemons. So for a little bit of coloue in this dark and gloomy weather, I baked with these two and came up with the dessert of the year! 

Lemon Cupcakes with Strawberry FrostingLemon Cupcakes with Strawberry Frosting

 

These Lemon Cupcakes are the absolute best and when you top them with my strawberry frosting, they become even better! I’ve baked these cupcakes before, and they turn out fantastic every time- moist, buttery, with just the right amount of that lemony zing. What more do you need to turn around this drab weather?

And about the frosting, let’s just say it is going to be one of THE BEST frosting you will ever taste, EVER! These days I only open the door to my fridge to eat a spoonful of this thing, and mind you..I’m not a frosting person. I would take muffins over cupcakes any day (don’t forget to check out my muffin recipes, I’ve got quite a lot of them; sweet and savory both – Nutella Stuffed Cinnamon Muffins, Blueberry and Cinnamon Muffins, Cheese and Jalapeno Muffins and many more) but this frosting won me over! I always say that I’m not a huge fan of over sweet frosting and to balance the sweetness I stay away from powdered sugar. So for this frosting recipe as well I used icing sugar, and not a lot of it. The whipping cream in the icing helps hold the texture with the icing sugar so it all works out harmoniously.

Lemon Cupcakes with Strawberry Frosting

The best part about these muffins is that they’re eggless, completely! All you vegetarians can now rejoice 😀

I always recommend adding an egg to about a cup of flour but these cupcakes are moist enough with out them because I added buttermilk. Buttermilk is a great addition to any of your baked products because it not only lends moisture but also make your cupcakes and cakes moist and fluffy.

Lemon Cupcakes with Strawberry Frosting

 

To make these cupcakes you need really basic ingredients but a little patience and time so get started now! Read the recipe before you get started and let me know if you try these out! I’d love to know your views 🙂

 

RECIPE: Lemon Cupcakes with Strawberry Frosting

Makes: 9 medium cupcakes      Prep Time: 30 minutes     Baking Time: 15-20 minutes

INGREDIENTS

For Lemon Cupcakes

  • Softened Butter, 70 grams
  • Powdered Sugar, 70 grams
  • Lemon Zest, of 1 large lemon or 2 small ones
  • Lemon Juice, 1 tablespoon
  • Vanilla Essence, 1 teaspoon
  • All Purpose Flour, 128 grams or 1 cup
  • Baking Powder, 1-1/2 teaspoon
  • Buttermilk, 120 ml or 1/2 cup* (to learn how to make instant buttermilk, read below)
  • Milk, 50 ml

For the Strawberry Frosting

  • Fresh Strawberries, 1 cup
  • Softened Unsalted Butter (or white butter), 150 grams
  • Whipping cream (Rich’s or any other brand), 4 tablespoon
  • Icing Sugar, 125 grams
  • Vanilla essence, 1 teaspoon

To Assemble

  • Chopped Strawberries, 1/2 cup
  • Sliced Strawberries, to decorate
  • Sliced lemon quarters, to decorate
*For Instant Buttermilk: Heat 1 cup or 240 ml of milk until it boils, next add in 1 tablespoon of lemon juice to it and heat again until the milk curdles. Sieve out the curdled part and use the leftover liquid as buttermilk as directed in the recipe. 

METHOD

For Lemon Cupcakes

Preheat oven at 200 degrees Celsius.

Whisk butter until light and fluffy. When the butter turns pale yellow in color add in the sugar and whisk again until the mixture is light and fluffy.

Add in the vanilla essence, lemon juice, lemon zest and mix. In a separate bowl, sift flour and baking powder.

Add the flour mix to the butter mix little by little, keep alternating with buttermilk. When you run out of butter milk start adding milk to the flour mix. Mix sparingly, DO NOT WHISK.

You should have a smooth batter by now, toss this batter into a greased cupcake tray with 9 holes (3 inches diameter and 1 inch deep). Line the cupcake tray with paper cups to ensure that the cupcakes don’t stick to it. Bake at 180 degree Celsius for about 15 minutes minutes or until well risen and slightly golden. (While your cupcakes are baking you can start prepping your frosting; recipe below)

Insert a skewer in the center of the cupcakes and if it comes out clean with a few crumbs then your cupcakes are ready. Let them cool on a wire rack. If your cupcakes are not done after 15 minutes bake them for another 5 minutes and check again for doneness.

For the Strawberry Frosting

Start by making the strawberry puree. In a food processor, add in the strawberries (leaves removed) and whizz them until smooth. On a skillet, cook the strawberries on a really low heat until they’re reduced to about 3 tablespoons. This should take about 15 minutes. Make sure you reduce the puree otherwise your frosting will be really runny. Let the puree cool in a refrigerator while you prepare the frosting.

Whisk butter until light and fluffy, for about 5 minutes. In a separate bowl whisk the whipping cream until it triples in volume and forms stiff peaks.

Fold in the whipping cream to the whisked butter and add in the icing sugar, cooled strawberry puree and vanilla essence.

Refrigerate the frosting for about 15 minutes before you transfer it to your piping bag.

 

To Assemble

Mount a few chopped strawberries on each cupcake. Pipe on the frosting and decorate with a slice of strawberry and lemon slice.

Lemon Cupcakes with Strawberry Frosting

 

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You can connect with me on PinterestInstagramFacebook and Twitter for regular updates.

Looking for similar recipes? Try these..

Lemon Crepes with Tangy Lemon Glaze

Lemon Crepes with Tangy Lemon Glaze

Lemon and Blueberry Loaf CakeLemon and Blueberry Loaf Cake

Lemon Cupcakes with Lemon Icing (eggless)

Lemon Cupcakes with Lemon Icing

 Blueberry and Cinnamon MuffinsBlueberry Cinnamon Muffins

Hershey’s Chocolate Cake with Chocolate Frosting Recipe

This Chocolate cake is called “Perfectly Chocolate” for a reason, it’s rich, moist and soooo chocolaty! The chocolate frosting is like the cherry on top! 

Hershey's Chocolate Cake with Chocolate Frosting

 

Cakes are easy and predictable, you have a recipe, you follow it to the T and you know the result will not vary. This is one reason I love baking! Cooking is more instinctive but baking is purely the recipe! If you follow the recipe religiously you know your cake will turn out just like the one in the picture.

This is all a LIE.

Yes, a lie. Baking cakes is not just about following a recipe, it’s much more. It’s about finding a blog or a cookbook that does not lie and gives you recipes that are tried and tested. I’ve tried baking chocolate cakes so many times, SO many that I’ve lost count but I never baked a perfect chocolate cake, and I know why, it’s because I never had the perfect recipe.

I tried and tried and tried and then one fine day (aka yesterday) I found this “Perfectly Chocolate” Chocolate Cake recipe on a food group and all my prayers were answered! I followed the recipe and the cake did turn out the way it promised, moist and “perfectly chocolate”. Not bitter, not overly sweet but just right!

DSC_0922

 

The cake was rich and moist but it needed something! So I made the best frosting to go with it. Delicious and creamy, chocolate buttercream. Unlike most frosting this one doesn’t have powdered sugar in it because I feel like that makes frosting too sweet so I used icing sugar and so it’s just the right amount of sweet! If you like your frostings sweeter by all means use powdered sugar.

Hershey's Chocolate Cake with Chocolate Frosting

 

This recipe makes enough for two 6 inch cakes or two 9 inch cakes..you can use any tin but please remember the time will vary. Baking time depends on the thickness of the cake and not the size so if you use a 9″ cake tin, bake for about 25 minutes but for a 6″ cake tin, your cake will need to be baked for at least 30-35 minutes. Also, allow your cake to cool down completely before you start with the  icing otherwise you risk melting it.

RECIPE: Hershey’s Chocolate Cake with Chocolate Frosting

Makes: Two 6″ cakes   Prep Time: 20 minutes   Baking time: 30-35 minutes     

INGREDIENTS

For the Chocolate Cake

  • Sugar*, 2 cups (or 450 grams approx.)
  • Flour (or maida), 1 3/4 cups (230 grams approx.)
  • Cocoa Powder, 1 cup (125 grams)
  • Baking Powder, 1 1/2 teaspoons
  • Salt, 1 teaspoon
  •  Eggs, 2 (or 1 cup/240ml buttermilk**)
  • Milk (at room temp.), 1 cup (or 240 ml)
  • Vegetable Oil, 1/2 cup (or 120 ml)
  • Vanilla Extract, 2 teaspoons
  • Boiling Water, 1 cup (or 240 ml)

For the Chocolate Frosting

  • Unsalted Butter*** (or white butter), 150 grams (at room temp.)
  • Whipping Cream****, 4 tablespoons
  • Icing Sugar, 1 cup (or 110 grams)
  • Cocoa Powder, 2/3 cup (or 85 grams approx.)
  • Vanilla Essence, 1 teaspoon
*I used 1 1/2 cup white sugar and 1/2 cup dark brown sugar, you can however, use only white.
** To make 1 cup buttermilk, boil 1 cup milk, once it starts boiling add a tablespoon of lemon juice. As soon as the milk curdles take it off heat and sieve it. Use the liquid part as buttermilk in the recipe. Wait for it to come to room temp before you use it.
***Butter should be room temperature so that it’s easy to work with. If your butter is cold and hard because of winters microwave it for about 10 seconds or until it is slightly soft. It should be melted, justly slightly soft.
****I use Whipping cream by Rich’s, if you can’t find it then use Amul cream instead. Your icing will be slightly heavy but still tasty!

METHOD

Grease and flour two 6-inch round cake tin. (Instead of flour use cocoa powder so that it matches the color of your cake, flour can stain your cake.)

Preheat your oven at 180 degrees celsius for 10 minutes.

Stir together sugar, flour, cocoa, baking powder, and salt in large bowl. Add in eggs (or buttermilk), milk, oil and vanilla; whisk for about 2 minutes using a mixer or about 3-4 minutes if you’re using a hand whisk. Stir in boiling water (batter will be thin so don’t be alarmed). Pour batter into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.

Let them cool while your prepare your frosting.

For the frosting, whisk butter and whipping using  a hand mixer for about 3 minutes or until they form soft peaks, add in vanilla, icing sugar and cocoa powder. Whisk until everything is properly mixed and the frosting forms stiff peaks.

Frost your cake once it completely cool and enjoy!

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The chocolate cake recipe is Hershey’s “Perfectly Chocolate” Chocolate Cake recipe. Chocolate Frosting recipe is Sugar n Spice by Radhika original.

Lemon and Blueberry Loaf Cake

A little bit of summer – This Lemon and Blueberry Loaf Cake is delicious beyond words. Try it when you’re feeling gloomy and it’ll surely cheer you up!

Lemon and Blueberry Loaf Cake

 

Winter is coming  – and no I’m not talking about Game of Thrones. I’ve never liked summers “the weather” much but I like everything summery, the dresses, the vibrant colors, the food and especially the daylight #FoodBloggerProblems. So to wear off all that gloominess that this winter month brings, I decided to bake something flavourful and what’s better than some lemon cake with berries? This Lemon and Blueberry Loaf Cake with that tangy lemon glaze is perfect for gloomy days..I promise it’ll cheer you up in an instant.

Lemon and Blueberry Loaf Cake Lemon and Blueberry Loaf Cake

 

 

 

RECIPE: Lemon and Blueberry Loaf Cake

INGREDIENTS

Makes: 1 loaf cake    Prep Time: 15-20 minutes    Baking Time: 35 minutes

Equipments you need : 22 cm Loaf Tin

  • Flour, 250 grams or 2 measuring cups
  • Baking Powder, 1 teaspoon
  • Sugar, 150 grams (mix of white and dark brown or light brown)
  • Softened Butter, 125 grams
  • Eggs, 2 large
  • Lemon Zest, of 2 lemons
  • Lemon Juice, 2 tablespoons
  • Milk, 150 ml
  • Vanilla Essence, 1 teaspoon
  • Blueberries (fresh or frozen), 1 cup

PROCESS:

Preheat oven at 180 degrees. Butter your tin and line with parchment/butter paper.

Sieve flour and baking powder and mix it properly. Set it aside to be used later.

Whisk together butter and sugar until pale yellow. In a separate jar, whisk together milk and eggs.

Add the flour mix little by little to the butter+sugar mix. Simultaneously, keep adding the milk+eggs milk little by little too, so that that it forms a batter. By the end of this process, your flour mix, milk+eggs mix and butter+sugar mix should have formed a smooth batter.

Add in the lemon juice, lemon zest and vanilla essence to the mixture to the batter. Make sure its not too liquidy. Finally add in the blueberries and mix to evenly disperse them.

Bake at 160 degrees for 35 minutes or until just golden on the top. Insert a skewer and if it comes out clean then your cake is ready!

Write to me for any queries!

You can connect with me on PinterestInstagramFacebook and Twitter for regular updates.

Love lemons? Try these recipes..

Eggless Lemon Drizzle Cake

Eggless Lemon Drizzle Cake

Lemon Crepes with Tangy Lemon Glaze

Lemon Crepes with Tangy Lemon Glaze

Lemon Cupcakes with Lemon Buttercream

Lemon Cupcakes with Lemon Icing

Dark Chocolate Raspberry Brownies

Make these totally irresistible Dark Chocolate Brownies with fresh Raspberries this festive season! They’re perfect to be served as a dessert with some ice cream or on its own with some tea or coffee!

Dark Chocolate Raspberry Brownies

 

These Dark Chocolate Rapberry Brownies are the real thing. Super fudgy, dense and moist brownies with hints of sweet and sour raspberries is a perfect dessert or tea time treat! They look super festive so make them for the festive season that’s just around the corner! Serve these to your guests on Diwali and I promise they’ll love you for it!

Dark Chocolate Raspberry Brownies Dark Chocolate Raspberry Brownies

It’s not everyday that I come up with recipes that just stick to my head and haunt me until I make them. This was one such case. I saw these raspberry brownies on Amy’s Healthy Baking a few months back and couldn’t think of anything else but these. They looked so pretty that I kept looking for raspberries so that I could bake them. Since I’m from India and finding fresh berries other than mulberries and strawberries can be a little tough so when I found frozen raspberries in the supermarket the other day, I was so excited that I bought them and baked with them. I would’ve preferred fresh berries but I worked with what I had..and the result is not half bad..they taste pretty darn good if I can say so myself! 😀

Dark Chocolate Raspberry Brownies

RECIPE: Dark Chocolate Raspberry Brownies

Makes: One 9″x9″ brownie

INGREDIENTS

For the Chocolate Brownie

  • All Purpose Flour, 1 cup (128 grams)
  • Baking Powder, 1 teaspoon
  • Cocoa Powder, 1/3 cup
  • Softened Butter, 2 tablespoons
  • Sugar, 2/3 cup (mix of white granulated and dark brown)
  • Condensed Milk, 100 grams
  • Melted Dark Chocolate, 100 grams
  • Milk, 1/2 cup (or 120 ml)
  • Vanilla Essence, 1 teaspoon
  • Raspberries (fresh or frozen), 1 cup

METHOD

In a bowl, sift together flour, cocoa powder and baking powder. Keep aside to be used later.

In another bowl, whisk butter for a few minutes until light in color and fluffy. Add in the sugars and whisk again for a 3-4 minutes. Add in the condensed milk and whisk thoroughly for only a couple of minutes.

Add in the dry flour mix set aside to the wet mix little by little until everything is evenly combines. DO NOT OVERMIX or your brownie will sink in the centre. Mix until you no longer see dry flour, then add in the milk and incorporate with the batter followed by the melted chocolate and vanilla essence.

Preheat your oven to 180 degrees Celsius for 10 minutes

Grease your pan and line the bottom with parchment or butter paper. Pour half of the brownie batter in the tin and line with a few raspberries. Cover them with the remaining brownie batter and top with the leftover raspberries.

Bake in the preheated oven for 20-25 minutes in the medium rack at 175 degrees Celsius. The top will be really soft and a skewer will not come come clean because of the melted chocolate, so bake for maximum 25 minutes. If the brownie looks cooked before 20 minutes, by all means take it out. Mine took 25 minutes at 180 degrees celsius but all ovens are different.

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You can connect with me on PinterestInstagramFacebook and Google Plus for regular updates.

 

Here are some more brownie recipes that you may like..

Caramel Brownies

Caramel Brownies

 

Red Velvet Chocolate Swirl Brownie Bars

Red Velvet Chocolate Swirl "Brownie" Bars

Marshmallow Brownies

Marshmallow Brownies -2

 

Nutella Swirl Banana Bread

My classic banana bread recipe is now even better with perfect looking swirls of Nutella on top (and on the inside)..this Banana Bread can easily fail all your other tea favorites. Try it today!

Nutella Swirl Banana Bread

 

I want to confess something. I ate this Nutella Swirl Banana Bread…ALL of it…on my own..I did not share..and I don’t regret it!! Now it may not sound alarming to you but consider this…whenever I bake something I offer it to my family, if friends are around I share some with them and when I still have some left I take it to work. I eat everything I make but rarely do I eat all of it. This Nutella Swirl Banana Bread is something else, once you try it you wouldn’t wanna share it too! The strong banana flavour that comes from my overripe bananas, the swirls of Nutella that run through my bread and the fantastic looking not-too-brown-but-still-brown top everything tastes fabulous together. I don’t think there’s anything that comes close to banana breads in terms of taste and this one with Nutella is going to be the best one you’ll ever taste.

Nutella Swirl Banana BreadNutella Swirl Banana Bread

 

Nutella Swirl Banana Bread

 

 

The secret to this Nutella Swirl Banana Bread and just about any banana bread is – OVERRIPE BANANAS. I cannot stress this enough. Make sure the bananas that you use are extremely spotty and are a few days old. Fresh bananas aren’t as sweet and they don’t give a strong enough flavour, you don’t want to be using them. Also, make sure you puree the bananas since there’s no liquid in the recipe (except the egg). You can keep the puree a little bit chunky if you prefer to have a few pieces in your bread.

Because the batter is so wet and the sole liquid is the banana puree it takes longer to bake. I bake my banana bread for 45-50 minutes, however, I cover it with foil halfway through to avoid heavy browning on the top. If you can, try an use a light colored tin to bake the bread to avoid browning it from the bottom.

 

 

Nutella Swirl Banana Bread

Nutella Swirl Banana Bread

Once your main batter is done, you get onto the fancy bit! The Swirls!!! Making the swirls is troubling for a lot of people, I get a lot of messages where people ask me how I did them. The fact is they’re super easy to make, yes you need to understand the trick ones, but after that you can get onto making just about anything with swirls….be it my Red Velvet Chocolate Swirl Brownies, or Peanut Butter Swirl Brownies or Chocolate Swirl Banana Muffins. You can make it all!

RECIPE: Nutella Swirl Banana Muffins

Makes: One 9″ loaf    Prep Time: 20 minutes    Baking Time: 45 minutes

INGREDIENTS

  • Flour (maida), 250 grams
  • Baking Powder, 1 teaspoon
  • Salt, 1/2 teaspoon
  • Butter, 100 grams
  • Sugar, 100 grams
  • Egg, 1 (or 4 tablespoons yogurt)
  • Overripe Bananas, 3 (Puree the bananas by simply blending them in a food processor)
  • Milk, 2-3 tablespoons (optional- use only if the batter looks a little too thick)
  • Vanilla Essence, 1 teaspoon
  • Nutella, 8-10 teaspoons

METHOD

Grease a 9″x5″

In a bowl, sift together flour, baking powder and salt and keep aside to be used later.

In a separate bowl, whisk butter until light and fluffy, about 4-5 minutes. Add in the sugar (can be a mix of white and dark brown). Whisk again until they’re properly incorporated.

Add in the egg and whisk again, lightly this time. Make sure you don’t incorporate too much air into it or the bread will sink from the centre after it’s done baking.

Add in the banana puree. Make sure the puree isn’t too chunky.

Add milk if necessary and vanilla essence.

Preheat the oven at 180 degrees for 5 minutes while you make the swirls.

For the swirls:

Nutella Swirl Banana Bread

Divide your batter into 3 equal parts. Pour one part into your greased loaf pan and drop spoonfuls of Nutella onto it. Now run a skewer/toothpick through it. Run the skewer in any direction, just randomly until you have received your desired pattern.

Top this with the 2nd part and repeat again. Finally, pour the remaining batter on top and make the swirls on top. Make sure you make these look good, the ones on the bottom layer are not going to show, this will.

Bake the bread fr 45 minutes at 180 degrees Celsius. When the first 15 minutes are up, take out your loaf pan and cover it with foil. This is done to avoid heavy browning.

Once your Nutella Swirl Banana Bread is done, insert a skewer in the centre to check for doneness. If the skewer comes out clean it’s done and you can transfer the bread to a wire rack carefully after 5 minutes. Otherwise, bake for 5 more minutes and check again.

Write to me for any queries!

You can connect with me on PinterestInstagramFacebook and Google Plus for regular updates.

Love banana breads? Try these recipes next…

Chocolate Chip Banana Pancakes

Banana and Chocolate Chip Pancakes

Chocolate and Banana Muffins

Chocolate and Banana Muffins

Chocolate Chip Banana Muffins (Sugar Free)

Sugar Free Chocolate Chip Banana Muffins

Nutella and Banana Crepes

Nutella and Banana Crepes

The Best- Chocolate Chip Banana Bread

Chocolate Chip Banana Bread

Chocolate Swirl Banana Muffins

Chocolate Swirl Banana Muffins

 

 

Nutella Stuffed Cinnamon Muffins

Moist and fluffy vanilla muffins stuffed with ooey gooey Nutella in the centre and topped with some more Nutella to finish off..Oh and let’s not forget there are subtle hints of cinnamon in there too! This one is a must try for all Nutella fans out there.

Nutella Stuffed Cinnamon Muffins

Ever had a muffin and thought “Will I ever be able to top this?” .. I think that..all the time.. and not just with muffins but with almost everything I made #FoodBloggerProblems! The thing with us food/recipe bloggers is that we’re always uncertain whether we’ll find something better to make (or is it just me?) buuuttt surprisingly..we always do! When I made these Chocolate Swirl Banana Muffins and these Cheese and Jalapeno muffins, I was convinced I will never come up something that be even remotely as delicious as them but my Nutella Stuffed Cinnamon Muffins have done it. They’re the moistest, fluffiest muffins you’ll ever eat and they also come with a hidden surprise in the centre…a dollop of Nutella!

 

 

Nutella Stuffed Cinnamon Muffins

 

Nutella Stuffed Cinnamon Muffins

 

These Nutella Stuffed Cinnamon Muffins are a must try for all Nutella lovers out there..I didn’t just stuff them with it but also drizzled some over the top. It’s a dream come true..yes they’re indulgent but you may have figured out by now that I don’t give a damn about calories. I’m just thinking of ways to adapt these now..what else can I stuff muffins with!? Jam? Chocolate? Marshamallow 😮 Throw some ideas at me guys!

Anyhow..please make sure that you bake these for 20 minutes and not more..baking timing is the most crucial thing for any cake recipe..a few minutes over and you’ll have a hard rock in the name of muffin. So keep checking! And yes..no peeking and opening the oven door for the first 15 minutes atleast. Try this and don’t forget to let know okay ? 🙂

 

Nutella Stuffed Cinnamon Muffins

Makes: 9 medium muffins    Prep Time: 20 minutes     Baking Time: 20 minutes

INGREDIENTS

  • Flour, 200 Grams
  • Baking Powder, 1 Teaspoon
  • Cinnamon Powder, ½ Teaspoon
  • Salt, ½ Teaspoon
  • Butter, 50 Grams
  • Sugar, 110 Grams
  • Egg, 1 or Yogurt, 3 Tablespoons
  • Vanilla Essence, 1 Teaspoon
  • Milk, 120 Ml
  • Nutella, 9 Teaspoons

METHOD

Grease your muffin pan with a little bit of oil or melted butter, set aside.

Sift together flour, baking powder, salt and cinnamon powder and keep aside to be used later.

In a separate bowl, whisk together butter and sugar until light and fluffy, about 3-4 minutes. Add in the egg or yogurt and whisk lightly until completely incorporated. Make sure you don’t whisk too much, if too much air is incorporated in the batter the muffins will sink after baking, so be careful!

Add in the vanilla essence and milk. Add dry ingredients to the wet ingredients and mix everything until you no longer see dry flour.

Preheat your oven at 180 degrees Celsius for 5 minutes.

Fill muffin cups until half full with the batter. Drop spoonfuls of Nutella in the centre and then fill the muffin cups till the top with the remaining batter.

Bake for 20 minutes at 180 degrees Celsius.

Write to me for any queries!

You can connect with me on PinterestInstagramFacebook and Google Plus for regular updates.

If you’re looking for muffin recipes..try these..

Blueberry and Cinnamon Muffins

Blueberry Cinnamon Muffins

Cheese and Jalapeno Muffins (Eggless)

Cheese and Jalapeno Muffins

Tomato and Cheese Muffins (Eggless)

Eggless Tomato and Cheese Muffins

Chocolate Swirl Banana Muffins

Chocolate Swirl Banana Muffins