Ricotta and Nutella Muffins. Simple and quick treats to prepare. Perfect for breakfast and snacks.
The ricotta and Nutella muffins are soft and delicious. The preparation is super quick, and the necessary ingredients are few.
As I mentioned, they are perfect for breakfast and snacks, but also ideal to take to school as a snack instead of packaged snacks.
So let’s see right away how to prepare the ricotta and Nutella muffins.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: About 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 egg
- 4.2 oz sugar
- 4.2 oz ricotta
- 3.5 oz sunflower oil
- 1.5 cups all-purpose flour
- Half packet baking powder
- as needed Nutella®
Tools
- 1 Bowl
- 1 Mixer
- 1 Muffin pan
- 1 Spoon
- 1 Teaspoon
How to prepare Ricotta and Nutella Muffins
In a bowl, add the egg and sugar. Mix with the electric mixer.
Add the ricotta and the oil. Mix with the electric mixer.
Finally, add the flour and baking powder. Mix everything well, being careful not to create lumps.
Take a muffin pan. Place a paper liner in each cavity. If you want to take a look at my pan, click here.
In each liner, place a spoonful of batter, a teaspoon of Nutella, and then cover with the remaining batter.
Bake in a hot, static oven at 356°F and let cook for about 20/25 minutes. Be sure to check the cooking times based on your oven.
Remove from the oven, let cool slightly, and if you like, sprinkle with powdered sugar.
Help yourself.
