Chocolate muffins with Nutella in the middle. Chocolate muffins with liquid filling. Ingredients for chocolate muffins

Ingredients for dough for 9-10 pcs:
Flour - 185 gr
Nutella - 2/3 cup
Butter - 75 g
Sugar - 100 gr
Milk – 120 ml
Vanilla extract - 1 tsp.
Baking powder - 5 g
Cinnamon – 4 g
Nutmeg - 1 g
Salt - 2 g

Ingredients for sprinkling:
Sugar - 50 gr
Butter - 45 g
Cinnamon – 3 g

How to make Nutella and Cinnamon Muffins

First you need to preheat the oven to 180 degrees. Then grease the muffin tin with oil. In a bowl, whisk together flour, baking powder, cinnamon, nutmeg and salt. Set aside.

In another bowl, beat the butter and sugar with a mixer on medium speed for 3 minutes. Then add the egg, milk, vanilla extract and beat again until smooth. Add flour mixture and beat until smooth. Place a tablespoon of dough in the muffin tin, then put a teaspoon of Nutella in the middle and then the dough again.

Bake in preheated oven for approximately 13-15 minutes. Remove the finished muffins from the oven and let cool for 5 minutes. While the muffins are cooling, make the topping. Mix sugar with cinnamon. Dip each muffin into melted butter and then roll in sprinkles.

Video recipe “Muffins with Nutella and cinnamon”

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Sometimes you really want to cook something new, unusual and very tasty. Today website shares with you recipes for cool cupcakes that literally melt in your mouth and are sure to please the whole family!

Cupcakes with Nutella chocolate spread

You will need:

140 g softened butter
3/4 cup sugar
3 eggs
1/2 tsp. vanillin
200 g sifted flour
1/4 tsp. salt
2 tsp. baking powder (baking powder)
1/3 cup Nutella chocolate spread

Preparation:

Preheat the oven to 160ºC, prepare the molds and put paper in them to prevent the dough from sticking.
Beat the butter and sugar for two minutes, then add the eggs to the mixture and continue beating until smooth.
Then add vanillin, flour, salt, baking powder and mix until smooth.
Fill the molds 3/4 full using a regular tablespoon.
Place 1.5 tsp on each cupcake. Nutella chocolate spread.
Using a toothpick, twist the chocolate paste into a spiral so that part of the paste goes inside.
Place the muffin tins in the preheated oven and bake for 20 minutes.
After this, cool the cupcakes and place a spoonful of chocolate spread on top.

Strawberry Apricot Cupcakes

You will need:

5 pieces. apricots
9 pcs. strawberries
2 eggs
180 g flour
80 g sugar
6 g baking powder
50 g chocolate
50 g olive oil
vanilla sugar
a pinch of salt

Preparation:

Beat eggs with sugar.
Combine flour with baking powder, salt and vanilla sugar, mix and add together with butter to beaten eggs. Mix well again.
Cut the strawberries and apricots into medium-sized pieces, after removing the sepals from the strawberries and the pits from the apricots.
Cut the chocolate randomly with a knife and add it to the dough along with strawberries and apricots, mix.
Pour the dough into the molds to fill 2/3 of the volume, place in an oven preheated to 180-200ºC and bake for 25-30 minutes.

Cupcakes with raspberry cream

You will need:

150 g butter or margarine
150 g sugar
4 eggs
100 g chocolate
2 tsp. baking powder
150-200 g flour
200 g raspberries
300 g curd cheese (Almette, Buko or Philadelphia)

Preparation:

Cut the chocolate into cubes.
Grind the butter with sugar until the mixture becomes white.
Add eggs, mix.
Add chocolate and stir again.
Add flour, baking powder and knead the dough.
For the cream: mix the egg with sugar, add cheese and raspberries, mix thoroughly.
Fill silicone molds 1/2 full with dough, fill the rest with cream and bake in the oven at 180ºC for 30 minutes.
After this, remove the cupcakes from the oven, let them cool and remove from the molds.

Lemon Yogurt Blueberry Muffins

You will need:

100 g flour
20 g oat flour
1 tsp. baking powder
75 g sugar
3 tbsp. l. vegetable oil
3 tbsp. l. yogurt
1 egg
2 tbsp. l. frozen blueberries
zest of 1/2 lemon

Preparation:

Mix flour, oatmeal, sugar, baking powder, lemon zest.
In a separate container, mix vegetable oil, yogurt, egg. Then combine the two resulting mixtures and mix well.
Sprinkle blueberries with 1 tbsp. l. flour, mix and add to the dough.
Place in molds and bake at 180ºC for 35 minutes.

Chocolate cupcakes with curd filling

You will need:

270 g flour
2 tbsp. l. cocoa powder
sugar (100 g for dough and 4 tbsp for filling)
100 g melted butter
100 g melted dark chocolate
200 ml kefir
3 eggs (2 eggs and 1 white for the dough and 1 yolk for the filling)
1 tsp. baking powder
1/2 tsp. soda
250 g cottage cheese

Preparation:

For the filling: mix cottage cheese, 4 tbsp. l. sugar and 1 yolk.
For the dough: first mix kefir, 2 eggs, 1 egg white, melted dark chocolate, melted butter and 100 g of sugar. Separately mix flour, cocoa, baking powder and soda. Then combine all the ingredients and mix well.
Place the dough in the muffin tins 2/3 of the way up and place the curd filling in the middle.
Bake at 180ºC for 20 minutes.

Gingerbread cupcakes with pear

You will need:

300 g pear
350 g wheat flour
150 g sugar
250 g sour cream
100 ml sunflower oil
2 chicken eggs
1 tbsp. l. honey
2 tsp. baking powder
1 tbsp. l. ground dried ginger
1 tsp. cinnamon

Preparation:

Mix flour, sugar, dried ginger in a bowl (you can take fresh, then you need to peel the ginger root and grate it on a fine grater), cinnamon, baking powder and a pinch of salt.
In another container, mix sour cream, eggs, sunflower oil and honey.
Mix all ingredients to form a thick dough.
Wash the pears, peel them, remove the seed pods and chop finely. Then add them to the dough and mix so that the pear pieces are evenly distributed throughout the dough.
Use a teaspoon to distribute the batter into the muffin tins.
Bake the cupcakes in the oven for 15 minutes at 180ºC.
Carefully remove the finished cupcakes from the molds and cool.

Beetroot and carrot muffins

You will need:

1.5 cups flour
400 g grated beets
400 g grated carrots
140 g cane sugar
1/3 cup olive oil
2 eggs
2 g vanillin
2 tsp. cinnamon
1 tsp. soda
1 tsp. baking powder
a pinch of salt

Preparation:

Mix flour, soda, baking powder, grated vegetables, cinnamon, vanillin, sugar and salt.
In another container, mix olive oil and eggs.
Mix all ingredients to obtain a homogeneous mass.
Divide the dough into the molds and bake in an oven preheated to 180ºC for 25-30 minutes.

Banana muffins with oatmeal

You will need:

1 egg
100 g wheat flour
50 g oatmeal
50 ml vegetable oil
2 bananas
100 ml milk
90 g brown sugar
5 g baking powder

2 eggs

80 ml cream

125 g wheat flour

85 g dark chocolate

80 g milk chocolate

500 g toffee

Preparation:

For the dough: melt dark chocolate and butter in a saucepan, then, after mixing everything, remove from heat. Add granulated sugar, vanilla sugar, wheat flour and break two eggs, mix everything well.
Grease the molds with vegetable oil and place one heaped tablespoon of dough into each mold. Place the molds in the oven and bake the cupcakes in an oven preheated to 180ºC for 12 minutes. After this, remove the cupcakes from the oven and cool slightly.
For the glaze: place the cream and milk chocolate in a saucepan and put on fire until the chocolate completely melts and mixes with the cream. Don't forget to stir.
Grind the toffee in a blender or food processor.
Dip each cupcake one at a time, first into the frosting and then into the crushed toffee.
After this, let the cupcakes cool.

If you urgently need to prepare something for dessert, but there is absolutely no time to run to the store for groceries, then chocolate muffins with liquid filling are exactly what you need. They are prepared quickly, simply, and the necessary ingredients can always be found on the farm. My recipe with photo is a little different from the traditional one, but I like it better.

Categories:
Preparation time: 20 minutes
Cooking time: 20 minutes
Total time: 40 minutes
Exit: 6 servings

Ingredients for chocolate muffins

kefir – 1 glass
flour – 2 cups
egg – 2 pcs
sugar – 200 g
cocoa – 6 tbsp. spoons
soda – 1/2 teaspoon
vanilla sugar – ½ sachet
Nutella (for filling) – 100 g

Easy recipe for homemade chocolate muffins

Let's start by combining the liquid ingredients. To do this, first beat the eggs and sugar thoroughly with a whisk, so that the sugar begins to dissolve a little.

Add kefir to the resulting mass and stir a little more, ideally the sugar should completely dissolve.

Now mix the dry ingredients. Sift the flour (you can even do it a couple of times so that it is better saturated with oxygen), add cocoa, soda and mix everything well.

Now let's combine our ingredients. I pour the liquid mixture into the flour and mix well so that there are no lumps. The consistency should be a little thicker than pancakes, and the color should be richly chocolate.

Now let's start forming our muffins, for this we will take molds (if they are silicone, then just moisten them with a little water, in any other case, you need to grease them well with butter). We put a little of our dough on the bottom of the molds so that the bottom and a little of the side walls are covered. Then add a spoonful of Nutella, and then the dough again. It must be remembered that the soda, which is present in our dough, will raise the muffins, so you need to fill the molds 75%, no more. I put Nutella rather than chocolate chips or anything else, as it is as convenient as possible and gives a great result.