Shall we pamper ourselves? I would say yes, so here are the Muffins with Coconut and Nutella! These soft and delicious Nutella Muffins are the perfect breakfast or snack for winter days. Coming home, turning on the oven and working the dough. Smelling Nutella and coconut as they release their aroma during baking. In short, a real treat for us chocolate lovers!
The recipe, like many others I have proposed in the Collection of Sweet and Savory Muffins, which you can find by clicking here, is very simple. Economical and super tested, you won’t fail! You know by now that I love making Muffins and this recipe has become one of the great classics of my kitchen!
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Do you love Nutella? Try the Nutellotti Nutella Cookies with only three ingredients, easy, quick, and delicious!
Let’s move on to the recipe, simple but with a tested and foolproof result.
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 50 Minutes
- Portions: 12 muffins
- Cooking methods: Oven
- Cuisine: Italian
- Energy 502.00 (Kcal)
- Carbohydrates 58.94 (g) of which sugars 31.29 (g)
- Proteins 8.78 (g)
- Fat 27.92 (g) of which saturated 5.47 (g)of which unsaturated 11.42 (g)
- Fibers 1.14 (g)
- Sodium 34.70 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 12 Muffins with Coconut and Nutella:
- 1 1/4 cups All-purpose flour
- 1/2 cup Sugar
- 3/4 cup coconut flour
- 2 Eggs (room temperature)
- 2/3 cup Whole milk
- 1/4 cup Vegetable oil
- 1 packet Vanillin
- 1 packet Baking powder
- as needed Powdered sugar
- as needed Nutella® (Nutella cubes should be prepared half an hour before starting the preparation of the Muffins)
Tools for this recipe
- Oven
- Electric whisk
- Baking tray for 12 muffins
- 1 Bowl
- 12 Paper cups
- 1 Spatula
- 1 Spoon
- 1 Scale
Preparation of Muffins with Coconut and Nutella:
As I told you, the recipe is very simple, but please keep two things in mind:
As a first step, let’s prepare the Nutella cubes. If you want, take ice molds, although I believe a lot of Nutella gets wasted. Alternatively, if you want to follow my steps, just take a small rectangular plate, cover it with aluminum foil, and with the help of two teaspoons, form small chocolate balls. Place them in the freezer for about 30 minutes. After this time, we can proceed with preparing the Muffins.
Turn on the oven in static mode at 350°F. Take a nice large bowl and work the eggs with the granulated sugar with the help of whisks, either electric or, if you have the strength, with a hand whisk. As soon as you obtain a nice cream, add the vegetable oil by pouring it in a thin stream to allow the dough to absorb it as well as possible. Once the oil is well incorporated, proceed to add the flours, first the coconut and then the one for cakes, adding only one tablespoon at a time, alternating a bit of flour and adding a little milk in a thin stream.
The last ingredients we will add are the two vials of vanillin and the packet of baking powder. Once the dough is nice and smooth and free of lumps, we will move on to the next step, which is dividing it into the Muffin molds. In my case, I have a pan for 12, so I simply need to place the muffin paper in each mold and I’m all set.
Take the Nutella balls from the freezer and place them in the center of each mold. With a finger, gently press down on the balls so they stop halfway into the muffin. Bake for about 20 – 25 minutes; as always, baking time depends on the oven, in mine to be perfect I always wait 25 minutes.
The main signal that they are perfectly baked is that they will be nicely golden on the outside, and so they are ready to be taken out of the oven. I never let them cool in the pan because its heat takes a long time to dissipate, and often I found them too dry, so I take them out and let them rest on a cooling rack. Shortly before serving them to my guests, or as in this case to those who passed by my kitchen or office, I sprinkle them with powdered sugar.
Enjoy your meal!!!
Notes
If you liked this recipe for Muffins with Coconut and Nutella, why not also try the Muffins with cocoa and chocolate?
