Super soft Nutella muffins and gluten-free, these muffins are incredibly soft, with a ricotta-based batter, gluten-free and flourless.

A super quick treat, they are ready in minutes and make a delicious snack!

They are great with Nutella in the batter but also without, by adding chocolate chips or replacing the hazelnut spread with pistachio cream 😍

Here are some other ideas you might like 👇

Ingredients

Steps

Preheat the oven to 350°F.
Beat the ricotta with sugar and vanilla using a mixer, add the whole eggs and a pinch of salt while continuing to beat, when well blended add the Nutella.
Finally, incorporate the sifted potato starch and baking powder.
Pour the batter into the greased and floured muffin tray or muffin liners filling them 3/4 full.
Bake at 350°F for about 20/25 minutes.
Always do the toothpick test to check doneness before taking them out and then let them cool on a rack.

👉As always, I recommend storing the muffins tightly closed in a cake container or under a dome to keep them soft for several days.

You can also store them in the fridge.

👉You can use the same batter to make them plain, simply omit the Nutella, and add chocolate chips.

👉If you’ve tried my recipe, let me know in the comments, but most importantly, let me know if you liked it!!

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