Deep, rich chocolate muffins swirled with Nutella and loaded with chocolate chunks. Thanks to a high-heat baking start, they rise into perfect cupolas — fluffy on the inside, bakery-style on the outside.
Deep, rich chocolate muffins swirled with Nutella and loaded with chocolate chunks. Thanks to a high-heat baking start, they rise into perfect cupolas — fluffy on the inside, bakery-style on the outside.
In a large bowl, whisk together the Eggs and Sugar until light and fluffy (about 1–2 minutes).
Add the Yogurt and Oil, then whisk again until fully combined.
Stir in the Vanilla Extract (optional).
In a separate bowl, sift together the Flour, Cocoa Powder, Baking Powder, and a Pinch Of Salt.
Gradually fold the dry mixture into the wet mixture until just combined.
Gently fold in the Chocolate Chunks until evenly distributed.
Fold the Nutella into the Batter. You can mix it fully for a rich Chocolate base or swirl it partially for a marbled effect.
Spoon the Batter into the Muffin liners, filling each about ¾ full.
Smooth the tops slightly with a spoon if needed.
Optionally, top with a few extra chocolate chunks.
Bake at 200°C for 7 minutes to kickstart the rise.
Then reduce the temperature to 180°C and bake for another 18 minutes (without opening the oven).
Let Muffins rest in the tin for 5 minutes, then cool completely on a wire rack.
