Strawberry Nutella Muffins

I know what you must be thinking.  Wow, Anna, way to post about utilizing seasonal fruits and veggies, and then directly afterward post something in the middle of fall with strawberries in it.  Ok, maybe you aren’t thinking that because you’re too busy looking at the pictures, and that’s ok too.


I do love using seasonal ingredients, but as you’ll see over the next few weeks, sometimes switching things up a bit makes life a little more enjoyable.  I love my fall flavors, but after 8 sweet potato recipes, my palate needs a break.


During the summer months when berries abound, I make sure to freeze a few cups of blueberries, raspberries, strawberries and cherries so that if I need a taste of something different during the cold, dark winter months, that option is available.  You can always buy frozen fruit in the supermarket too, but I find buying produce while it’s in season is cheaper.


These muffins were just the break I needed from a rainy fall week.  They are moist and tender, with nutella (chocolate hazelnut spread…aka heaven in a jar) and strawberries swirled throughout the batter.  They did get a little too moist after a few days, so I’d recommend keeping them in the fridge or freezer half the batch and taking them out when as desired.

Strawberry Nutella Muffins

Adapted from Two Peas and Their Pod

Makes 9 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 or thawed strawberries
1/3 cup Nutella (rough estimate, I just spooned it out of the jar w/o measuring)

1. Preheat oven to 350 degrees. Line a muffin tin with paper liners or grease well. Set aside.

2. In a medium bowl, whisk together the flour, salt, baking powder, and sugar.

3. In a small bowl, combine canola oil, egg, buttermilk, and vanilla together. Use a fork or whisk and mix until well combined.

5. Incorporate the wet ingredients into flour mixture. Add slowly and gently stir, you don’t want to over mix. The batter will be thick. Carefully fold in the strawberries.

6. Fill each muffin cup half way with batter. Next, add a small spoonful of Nutella to each muffin cup. Cover the Nutella filling with the remaining batter.

7. Bake muffins for 17-20 minutes, or until muffins are golden brown and a toothpick comes out clean. Remove the muffins from the pan and let cool on a cooling rack.


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