Chocolate Strawberry Nutella Muffins

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I did it!  I’m posting a recipe and pictures of something I made today!  I think I can do this.  Blogging on the weekends is going to be crucial, otherwise it probably won’t happen.  Hopefully I can work up to more than one recipe a week, though.

This is going to be interesting posting recipes that I’ve just made.  Usually I just post recipes that I’ve made way ahead of time.  This will be fun: I’ll post recipes of whatever I’m craving each week.  Teehee.
This week I was craving fresh strawberries, Nutella, and chocolate.

I wanted to make muffins because I’ve been researching muffins at work, and I wanted to test some things I’ve been thinking about.  Like, how much can you stir the batter to develop the gluten enough to where the muffin isn’t crumbly, but not tough.  Does that make sense?  I think I mixed these too much because they were a little chewy.  Do not overmix, people! 

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They also needed a little more fat so I adjusted that in the recipe.  Otherwise, these were good muffins.  I think they’d be even better with a Dutch processed cocoa powder. 

These would be ordinary if it wasn’t for the filling.  I put a teaspoon of Nutella into the centers, and a teaspoon of strawberry jam.  Well, half strawberry jam/half strawberry sauce.  I made it using fresh strawberries, sugar, cornstarch and water. 

I know it’s a little early, but wouldn’t this make the perfect Valentine’s Day breakfast?  I think so.

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There are no original recipes left, it seems.  I thought this was a pretty original recipe but it turns out there are hundred (thousands) of people who have made strawberry Nutella muffins before.  Hmph. 

I’m going to try and make my recipe instructions more detailed from now on.  I’ll have accurate flour measurements – this is really important in recipes.   I’m trying to decide if I should weigh the other ingredients.  Would that be helpful?  I think most people in the U.S. probably feel more comfortable using measuring cups and spoons. 

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Chocolate Strawberry Nutella Muffins

Ingredients:
2 cups all purpose flour (225 grams)
1/4 cup unsweetened cocoa powder
2 1/4 teaspoons baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
2 cups buttermilk
4 tablespoons unsalted butter, melted
2 large eggs

Strawberry Filling
1/2 cup coarsely chopped fresh strawberry
2 tablespoons granulated sugar
1 tablespoon water
1 teaspoon cornstarch

12 teaspoons Nutella

Directions:
Heat oven to 350 degrees F.  Line 12 muffin cups with paper liners.

In a medium bowl, sift together flour, cocoa powder, baking powder and salt; whisk in sugar until combined.  In a large mixing bowl, whisk together buttermilk, butter and eggs until well combined.  Whisk in dry ingredients until just combined. 

To make the strawberry filling, stir together strawberries and sugar in a small saucepan over medium heat; bring to a boil, mashing and stirring strawberries.  Stir together water and cornstarch in a small bowl until combined.  Stir into strawberry mixture; bring to a boil.  Cook and stir mixture for 4-5 minutes or until thickened.  Divide chocolate muffin batter into cups.  Place a spoonful of strawberry mixture and a spoonful of Nutella mixture into the center of each muffin; lightly swirl with a toothpick.  Bake 14-16 minutes or until well risen and cake springs back when lightly touched in the center.  Transfer to a wire rack.

Makes 12 muffins

*Notes: I chilled my strawberry filling in the freezer for a while to cool it down to room temperature.  I also rested the muffin batter for about 30 minutes in the refrigerator while I cleaned up the kitchen.

29 comments:

  1. Love baking with weight mesurements, so much easier! These muffins looks good!

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  2. I know it's hard to make a recipe that's totally original. I remember when I had the idea for dulce de leche tiramisu I decided to Google it to see if anyone else had made anything like it and your recipe was the first hit! :-). Maybe you didn't invent this, but you made me want it, so that's what's important. They look delicious. I'll eat anything with Nutella.

    I was always taught that when you make muffins, you stir only until the dry ingredients are no longer dry. Lumps are good. I have made some muffins though that were really just cupcakes, so you have to pay attention to the recipe I guess.

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    1. And please don't measure your ingredients by weight! I only have cups and no kitchen scale! If you properly measure things (spooning them in lightly and leveling them off) you will have the correct amounts. Not all of us have professionally equipped kitchens!

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    2. Haha I remember that! I hope you liked the tiramisu. I'll eat anything with Nutella, too. Yeah, I usually dont' stir very much, but maybe that's why I usually get flatter tops?

      Don't worry - I'll use cups too!

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  3. These look great Emily...just like all your cakes do!

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  4. I love strawberries, chocolate and nutella! I cannot wait to make these! :)

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  5. I bake totally by weight (well, not for things like baking powder and baking soda, but for all other things) so weight measurements sound good to me!

    I love the strawberry/nutella/chocolate combo. Just can't go wrong!

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    1. Good advice. I'm thinking weigh the flours, chocolate, nuts, fruit, etc. Maybe the sugars...

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  6. These look fabulous! Love the gooey ozzy nutella filling. So good!

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  7. I personally don't bake by weight, but that's only because I don't have a good scale. I know lots of other people do, so I imagine it'd be helpful.

    It must be very hard to come up with completely original recipes. What hasn't been done before? But look at America's Test Kitchen... none of their recipes are 'original'. Their success is because their recipes are excellent or they're a unique twist on something that's been done before.

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    1. That's true and something to consider. Most people don't own a scale. I wish we could all measure flour into cups the same way!

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  8. They look sooooo great! It makes me so, so hungry! (and I had just eaten a vanilla yogur) Everytime I make muffins with something like nutella or jam on the top, they rise too much and there's always a chocolate volcano erruption in my oven (the solution would be to not overfill the muffin cups, but I just can't resist eating a huge muffin) but yours are just so stunning!!

    By the way, I think that even if it supposes an extra step, I'd be better to messure all your ingredients. In my country we don't cups at all, and it's a little hard sometimes for me to "translate" the cups and spoons to grams. And it's easier and safer because you know the exact amount of sugar, or cocoa or flour that you have to put in (in summer I tried to do some muffin recipes with my cousins using only cups and the result was awful, but maybe it's just that I don't know how to measure flour using cups...) But it's only my opinion, my grandmother still uses cups and her cakes are just so... ├▒aaaam :)
    Oh, and your blog is wonderful, I've been cheeking on it every day since you started that pastry class, when I grow up, I'll go to the same school that you went!

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    1. Well, I love huge muffins! I've had that volcano problem myself.

      I will start using more weights. I'm debating whether I should weigh everything or just the flours.

      How old are you?! Yes, you should go to FPS.

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  9. Just think - you could start a movement to convert everyone to weighing ingredients which is a lot more precise than spoons and cups. I don't know if that's what you want to be famous for but then everyone would read your blog to see how it's done.
    Then you could become President and lead the world to sensible things!! I just figured out that E-mi-ly has the same number of syllables as Four More Years. Once you have a chant, there's no stopping you. Go for it, girl!!
    And I seriously love Nutella!

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    1. Linda, I could do that! :)

      Wait, I don't know if I'm cut out to be Mr. President. I'm not smart enough and I'm horrible at math.

      Haha you are so funny.

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  10. Two years ago i began weighing as many of my ingredients as possible and it has made such a difference in the success of my baking, especially in breads. So if you post it I will weigh it...

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    1. Jean, I think it's necessary. I didn't use to think so!

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  11. It's a pain to translate cups to weight and I use cups (in Canada) so I'm all for the traditional way! Perhaps do both to satisfy people in other countries? A real hassle for you, I'm sure but something to consider. My vote is for cups and spoons!

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  12. Hi Emily,

    You're probably right about there being no original recipes left -- but it's only in the internet age that we see that. Back in the old days when we had to go to the library and look at whatever cookbooks they had there, I could say that I'd never seen a recipe for such and so, and could make one up myself as "original." Not anymore, now we just improve them, and with access to so much information we can gather a lot of good ideas and improve recipes to our taste. Not an insignificant thing.

    Although it's a pain, I would include weights and volume in each recipe, and also describe how the flour is measured each time (i.e., spoon into the cup and sweep off the top). You never know how someone will find your blog and I imagine most visitors will probably get there through a specific recipe. Most people are going to use the volume measurements and not weights, but if people keep seeing weights in recipes they may start measuring that way. I would also have a table with weight and volume for a bunch of ingredients that you link to in each recipe (1 cup all-purpose flour = x grams, 1/2 cup molasses = y grams, 1 cup granulated sugar = z grams, etc). You only have to create it once and it will be useful forever.

    Tom

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    1. I remember library days before all of food blogs!

      Good ideas... I'm going to work on this. I measured flour the other day and compared it to what it was supposed to be, and I'm way off. I'm really light handed with my flour.

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  13. Strawberries and Nutella sound like a match made in heaven. I've never thought to combine the two (other than dipping strawberries in nutella, like fondue). Will bookmark this to try later!

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  14. I would like to bake with measurements, but I don't have a scale and would need tips on how to get started with that.

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    Replies
    1. I could help with that! Good post idea.

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