Double Chocolate Muffins Filled with Nutella and Pretzels
These muffins are moist and fluffy with a gooey Nutella center. Pretzels give them a slight crisp, making them the perfect combination between sweet and salty.
Ingredients
- 2 ½ cups All Purpose Flour Sifted
- 1/2 cup Unsweetened Cocoa Powder Sifted
- 1 tsp Baking Powder Sifted
- 1 tsp Baking Soda Sifted
- 1/2 tsp Salt
- 2 Large Eggs Room Temperature
- 1/2 cup Granulated Sugar
- 1 cup Milk Room Temperature
- 1/2 cup Sour Cream or Plain Greek Yogurt at Room Temperature
- 1/2 cup Vegetable Oil
- 2 tsp Pure Vanilla Extract
- 1/2 cup Semi-Sweet Chocolate Chips Plus More for Topping
- 12 tbsp Nutella
- 12 Mini Hard Pretzels Plus More for Topping
Instructions
- Preheat oven to 425°F (200C for fan ovens).
- Line a standard 12-cup muffin pan with muffin liners and set aside.
- In a medium bowl sift together the all purpose flour, unsweetened cocoa powder, baking powder and baking soda.
- Add the salt and stir all together. Set aside.
- In another large bowl whisk together by hand the eggs and sugar till light in color for about two minutes.
- Pour the milk, sour cream, vegetable oil and vanilla extract and stir till each ingredient is incorporated.
- Add the flour mixture in thirds and fold gently using a spatula. Do not overmix.
- Fold in the semi-sweet chocolate chips. The mixture should be thick.
- Using an ice cream scoop or two spoons fill the muffin cases almost half way.
- Add one tablespoon of Nutella to the center of each muffin case.
- Press one mini pretzel on top of the Nutella center for each muffin case.
- Divide the remaining batter to each muffin case and top with extra chocolate chips.
- Bake for 8 minutes at 425°F (200C for fan ovens). Turn the oven down to 350°F (175C for fan ovens) and bake for another 8 minutes or until a toothpick inserted comes out clean.
- Remove from oven and let the muffins cool for 5 minutes inside the muffin pan before transferring to a cooling rack.
- Top each muffin with a mini pretzel and enjoy!
Notes
- If you don't have muffin liners handy you can easily make your own. Simply, cut parchment paper in 6x6 inches squares and press them in the muffin pan cases using the bottom of a water glass. Trim the edges to your liking after adding the batter or leave untouched.
- I only own a 6 cup muffin pan so I baked the muffins in two batches.
- Make sure the eggs, milk and sour cream are at room temperature.
- Sifting the dry ingredients will result in a fluffy and airy muffin.
- Using both baking powder and baking soda will create a nice cracked baked top and will help the muffins rise easily.
- The recipe works with any non-dairy milk. I used almond milk!
- The sour cream/plain Greek yogurt will make the muffins moist.
- Avoid using olive oil since it will make the muffin heavy and dense. Besides, vegetable oil you can use canola oil because both have neutral flavor.
- Mix the dry ingredients until just barely combined. If you overmix, the muffins will not turn out pillow-soft and airy.
- Semi-sweet chocolate chips work best for me but feel free to use bittersweet or even dark chocolate chips if you prefer a more intense and bitter flavor. I would not suggest using milk chocolate chips.
- I pop the Nutella jar into the refrigerator for a few minutes before using. It makes it easier to spoon it out.
- You can add mini pretzels whole or chopped in the batter. It works both ways!
- Baking in very high temperature for the first 8 minutes will make the muffins rise beautifully and it will create nice cracked tops. Then by turning the oven down the baking will continue and the muffins will be cooked all way through but still remain moist.
- Note that all ovens bake differently, so yours may take a little less or a little more time to bake.
- As the center of the muffin will be wet due to the Nutella when testing if it's done, insert the toothpick into multiple spots to make sure it's baked.
- Muffins should be consumed ideally on the same day for ultimate freshness but they store well for up to 5 days in an airtight container at room temperature.
- Muffins may be frozen for up to 1 month. Thaw overnight in the refrigerator.
- Have any questions about the recipe or want to ask for substitutions? Contact me and I will be happy to help!
Nutrition
Calories: 404kcalCarbohydrates: 48gProtein: 7gFat: 21gSaturated Fat: 16gTrans Fat: 1gCholesterol: 35mgSodium: 273mgPotassium: 253mgFiber: 4gSugar: 23gVitamin A: 137IUVitamin C: 1mgCalcium: 91mgIron: 3mg
Tried this recipe?Let us know how it was!