The Yogurt and Nutella Muffins in Air Fryer, are soft treats with a creamy hazelnut filling. They are genuine and quick to prepare: all the ingredients mix in a bowl, they contain no butter, which makes them perfect for a healthy snack, especially for the little ones.
To prepare these muffins I used plain yogurt, but you can replace it with fruit yogurt of your choice. The batter is made with flour, potato starch, sugar, seed oil, 1 egg, vanilla and a pinch of salt; if you want, you can add grated lemon zest.
The eggs and yogurt should be at room temperature, so take them out of the fridge about half an hour before starting the preparation. To get the creamy center and prevent the Nutella from drying during cooking, you need to put it in the freezer, already divided into portions based on the number of muffins. Usually, 15/20 minutes are enough, but with the terrible heat during this period, it was really liquid, so I preferred to leave them a few minutes longer.
And if you have leftover egg whites from other preparations and don’t want to waste them, I suggest these Nutella Muffins
The cooking Yogurt and Nutella Muffins is in Air Fryer, but as I always repeat, they can be made in the oven, you will find the indications in the tips section, at the end of the recipe.
Let’s hurry to prepare the Yogurt and Nutella Muffins together!
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 8 muffins
- Cooking methods: Air frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
Ingredients for 8 Muffins
- 1 jar yogurt
- 1 egg
- 2.5 oz sugar
- 3.4 tbsp vegetable oil
- 1.8 oz potato starch
- 2.6 oz all-purpose flour
- 1/2 sachet baking powder
- 1 sachet vanillin
- 1 pinch salt
- 8 tsp Nutella®
- as needed powdered sugar
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Tools
- 1 Air Fryer
- 1 Electric Whisk
- 1 Bowl
- 8 Muffin Molds
- 1 Spoon
- 1 Teaspoon
- 1 Parchment Paper sheet
- 1 Sieve
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Steps
Start by placing 8 generous teaspoons of Nutella on a sheet of parchment paper, which you will place in the freezer for 30 minutes, adjusting based on the size of your cupcake liners
In a large bowl, start beating the sugar and egg for 3/4 minutes with the electric whisk
Add the yogurt and mix
Add the vegetable oil slowly and continue mixing with the whisk
Now add the flours, the vanillin, the sifted baking powder and the pinch of salt
Continue mixing with the whisk until you get a smooth and homogeneous mixture, without lumps
Pour a spoonful of batter into each cupcake liner
Take the Nutella from the freezer. As you can see it flattened immediately after placing it on the parchment paper due to the heat
Insert the Nutella into all the cupcake liners
Cover with the remaining batter
Preheat the fryer to 338°F for 2/3 minutes. Place the cupcake liners on the tray or grill and cook for 18 minutes. Do the toothpick test, if it’s dry the muffins are ready otherwise continue for 2 more minutes
Once ready, remove them from the oven and let them cool before removing them from the molds
Sprinkle them with powdered sugar and enjoy your Yogurt and Nutella Muffins
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Oven Cooking of Yogurt and Nutella Muffins
The Yogurt and Nutella Muffins can be baked in a preheated oven at 356°F for 20/25 minutes, do the toothpick test not before 20 minutes
Tips and Storage for Yogurt and Nutella Muffins
The Yogurt and Nutella Muffins can be stored for several days, covered with a dome or plastic wrap
I recommend not filling the batter to the edge of the cupcake liner, leave a little space otherwise it could overflow as happened to me, the batter was quite whipped, possibly consider making a few more muffins, in this case, use a few extra spoons of Nutella. If you use aluminum ones being larger it should be enough for 7/8, remember to butter and flour them before inserting the batter, unlike silicone ones where it is not necessary. If you use paper ones insert them into the aluminum ones to ensure that the air during cooking does not move the batter
Variations of Yogurt and Nutella Muffins
You can make the Yogurt and Nutella Muffins completely gluten-free by using only potato starch, so 125 g in total.
If you don’t have potato starch you can use only flour, substituting it in equal quantity
Nutella can be replaced with chocolate chips and you can also add grated lemon zest to the batter.
For a lactose-free version use lactose-free yogurt
