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____Ingredients_____

  • 3 cups plain flour 375g
  • 3/4 cup caster sugar 170g
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup cocoa powder 25g
  • 1 cup chocolate chips 175g
  • 1 large egg room temperature
  • 1 cup buttermilk 240ml
  • 1/2 cup vegetable oil 100ml
  • 1 teaspoon vanilla extract
  • 12 - 24 teaspoons Nutella

____Instructions_____

  1. Preheat the oven to 200C/400F/Gas 6. Spray or butter a 12-hole muffin pan, and set aside.
  2. Whisk together the flour, sugar, baking powder, baking soda, salt, cocoa powder, and chocolate chips. Set aside.
  3. Whisk together the egg, buttermilk, oil, and vanilla extract. Pour the wet ingredients into the dry ingredients, and mix until just combined. Do not over-mix.
  4. Divide the batter evenly between the 12 muffin slots, filling only half way. Spoon 1 - 2 teaspoons of Nutella into the centres, then pour the rest of the batter over the tops.
  5. Bake for 15 - 17 minutes, or until a toothpick inserted just off centre (to avoid Nutella) comes out clean. Allow to cool for 10 minutes in the pan, then transfer them to a wire rack to cool completely.

Notes:

Muffins stay fresh in an air-tight container at room temperature or in the fridge for up to 5 days. They also freeze well for up to 2 months. Thaw overnight in the fridge.