Deliciously moist Thermomix Nutella Muffins that are quick and easy to make and go perfectly with an afternoon cuppa.
I’ve made these Thermomix muffins in celebration of World Nutella Day on Monday. If you’re a big Nutella fan then you’ll love these – they’re moist and fluffy on the inside with a crunchy Nutella topping. I’ve used my simple Thermomix muffin recipe and just added a little dollop of Nutella on top and swirled it around with a tooth pick.
These Thermomix Nutella Muffins taste delicious served warm straight from the oven and any muffins leftover can be popped in the freezer to enjoy for another day.
- 100 g unsalted butter cut into cubes
- 250 g plain flour
- 100 g soft brown sugar
- 1 and a half teaspoons baking powder
- half a teaspoon bicarb soda
- 50 g milk
- 2 large eggs lightly beaten
- 1 teaspoon vanilla essence
- 2-3 teaspoons Nutella mixed with a dash of milk
Preheat the oven to 180C / 160C fan forced and line a 12 hole tin with muffin cases. I've found this recipe makes 6 large muffins like the ones you find in cafes but you could always use smaller cases.
Melt the butter in the TM bowl for 40 sec/50/speed 4. (Omit this step if the butter is already at room temperature).
Add all the other ingredients to the TM bowl and mix for 5 sec/speed 4. Scrape down the bowl and gently mix the rest with a spatula until fully combined. (try not to over mix otherwise the muffins will become dense). It doesn't matter if the mixture is lumpy.
Spoon the mixture into the muffin cases until 2 thirds of the way up.
In a small bowl, add a dash of milk to 2-3 teaspoons of Nutella and stir vigorously until it becomes a little runnier so that it's easier to work with. Drop a little of the mixture on top of each of the muffins and swirl them around with a toothpick, anyway will do!
Bake in the oven for 12-15 minutes (depending on the size) until lightly golden.
Eat warm straight from the oven and enjoy!
These Thermomix Nutella Muffins taste best fresh from the oven but they can be stored in an airtight container for a few days or in the freezer for up to 3 months.