10 April 2011

Nutella Chocolate Chips Muffin

I wanted to use nutella again in the muffin ingredient and I found best yummy muffin base ingredient from Hana's Kitchen that could fit with nutella. Her muffin used banana and chocolate paste and she made marble banana muffin. So I hope she doesn't mind that I use her base ingredient and thank you for the recipe which is very soft and tender texture. I really satisfy with it. The ingredients are:

2 cups flour
1 1/2 cups castor sugar (I used 3/4 brown sugar)
1 tbsp baking powder
1/2 tsp salt
1 large egg
1 cup fresh milk (I used low fat milk)
1/2 cup oil
1 cup mashed banana (I did not used any)
1/2 vanilla extract (I added, not listed in the original recipe)

1 tsbp chocolate paste (I used nutella, if more than better)
Topping:Chocolate chip/ Walnut/anything (I added colour rice)

METHODS: Mixed well (A) in a bowl and (B) in another bowl. Then just well blend (B) into (A) and do not over mix it. Separate 1/2 of the mixture to another bowl. 1/2 of it, stir in the nutella. Preheat the oven to 190C. Combine the nutella mixture and non-nutella to the muffin cup/pan. Topping with chocolate chips and colour rice. Bake for 25 minutes.

01 April 2011


Finally, I found a very great muffin recipe with a little bit change in the ingredients and the texture turns out to be so perfect. I am really satisfy with my muffin baking this time and it is truly a great honour to extend my gratitude to the owner of the recipe, Ellie.

I made a little bit change to the ingredient as originally it use chocolate chips and as mine is ran out of stock. Instead, I use nutella which I really intend to use this ingredient in the muffin when I started my baking journey. Thus, I did some blogwalking about nutella in muffin and I found a good tips of using nutella by swirling the nutella in the muffin batter instead of added it in the middle of muffin which in the end will make the nutella sank in the bottom. Thanx for this tip from the owner, Kirbie San Diego. That is why I name it as Nutella Swirl Buttermilk Muffin.

The original recipe of the buttermilk muffin:

2 cups flour

1/2 cup sugar

2 1/2 tsp baking powder

1 tsp salt

1/4 tsp baking powder

1/4 tsp cinnamon (I did not use)

1 egg, lightly beaten

1 cup buttermilk

1 tsp vanilla

1/2 cup vegetable oil

1/2 cup whipping cream. beaten until soft perks form

1 cup semisweet chocolate chips (I use nutella)

METHODS: Preheat your oven to 425 degrees. Grease muffin pans or line with paper liners, and set aside (I use small size muffin cup and muffin pan also small size).

Combine the dry ingredients well and set aside. In another bowl, combine the egg, buttermilk and oil, mixing well (I added the vanilla too) . Use a spoon to make a well in the center of the dry ingredients. Then, pour the liquid ingredients into the well. Use the spoon to stir together JUST until the dry ingredients are almost moistened. Gently fold in the whipped cream.

Finally, fold in the chocolate chips, being careful not to over-mix (I did not use). Fill in the muffin cups about 2/3 of the way full (Instead, I added about 1/2 tsp nutella to each cup and swirl it around a few times with a knife/toothpick) . Bake for 18-20 minutes, until the tops are lightly golden brown (as for the cups, I have to add about 7 minutes more since I put the tray at lower level and the muffin pan at the upper level. Muffin in the pan baked @ 20 minutes). remove to racks and cool.