Chocolate Strawberry Nutella Muffins
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 Filling1/2 cup coarsely chopped fresh strawberry
2 tablespoons granulated sugar
1 tablespoon water
1 teaspoon cornstarch
12 teaspoons Nutella
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.